Kadi Patta and nariyal (curry leaves and coconut) chutney combines two of the most fragrant ingredients. Spicy and sweet at the same time, it is a great accompaniment to any snack.
It was introduced to me by my Keralite roommate during college days. Sikander loves curry leaves and coconut in food, so for him it truly is the best of both worlds. In India it used to be quite a regular item in my fridge but the last 2 years that I have been in Angola, I never found fresh kadi patta in grocery stores. When I asked other Indian families, I was told everyone brings fresh curry leaves from home and then they freeze it. So I started doing the same from the next visit. But yesterday when I went to the Indian grocery store, to my delight, I found lots of fresh curry leaves in their vegetable section. I was as excited as my 3 year old nephew is when he finds a lost toy!
I bought a big bunch and back at home, this was the first thing I made. There is something amazing in the fragrance of fresh curry leaves. While this chutney is traditionally paired with idlis, vadas and dosas; these days in our house we are eating it with thepla and mathri and papad and just about everything! At times I have even caught Sikander open the bottle and spoon out a little to eat as is.
Kadi patta and nariyal chutney / Fresh curry leaves and coconut chutney
By Ashima Goyal Siraj
Preparation time: |Cooking time: |Serves: 6-8 (Makes ~2 cups)
2 cups fresh curry leaves, washed and drained
1/2 cup grated coconut
2 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
a pinch of asafoetida
2 green chillies, chopped
2 dried red chillies, broken into 2-3 pieces each
1 tbsp chana daal (bengal gram lentils)
4 tbsp tamarind pulp
Salt to taste
1 tsp sugar
- Heat oil in a pan. Add mustard and cumin seeds.
- When the seeds start to crackle, add asafoetida and chana daal. Sauté on low heat until the daal just starts to turn brown.
- Add the red chillies. Sauté for a minute.
- Now add curry leaves and mix them all well. Sauté for about 2 minutes till the curry leaves start to become crisp.
- Add the green chillies and coconut. Mix well and cook for another 5 minutes.
- Remove from heat and put the entire mixture in a grinder. Add tamarind pulp, salt and sugar.
- Add water little by little as required and grind the mixture to a fine thick consistency.
- Store in air-tight jar in refrigerator for up to a week. Serve with just about everything!
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