Kadi Patta/Curry leaves chutney is a mouth watering dish, served with any paratha. Include it with lunch or dinner as a side dish. Curry leaves with Til/Sesame Seeds is the main ingredient of this Chutney.

How to make Kadi Patta/Curry leaves Chutney

Kadi patta/curry leaves is widely used in many parts of India especially in south & west India. Every curry is often added with curry leaves. It has a distinct aroma and a strong flavor. From far off one can identify the aroma of that tadka given to a dal using curry leaves. It enriches the taste of any dish.

You can also try my other cooking recipes Moong Dal ki Sabzi, Matar Paneer/Cottage cheese and green peas Curry, Beetroot sabzi, Quick Paneer ki sabzi/ Cottage cheese side dish, Bhindi/Lady’s Finger/ Okra sabzi, Suva/Shepu ki sabzi/Dill Side dish, Gaur sabzi/ Clutter beans side dish, Capsicum/Shimla Mirch Besan wale/ Capsicum side dish, Bharva Baigan/Eggplant Curry, Tori/ Turai ka Bharta, Methi Matar Malai/Fenugreek & Green peas curry, Bharva Parval.

Til/sesame seed is added to the chutney because curry leaves has a strong taste, using only curry leaves will give this chutney little bitter taste. Til/sesame will mask strong taste of curry leaves to some extent and will also act as a binding agent. The main  taste of the chutney will be only of curry leaves. The chutney is very simple to prepare and make it fresh whenever required .

Curry leaves has many medicinal properties. In Ayurveda, curry leaves as a herb. Curry leaves are packed with calcium and iron along with vitamins like vitamin C, A, B, & E. Use curry leaves for enlivening the strength and shine of hairs . Include curry leaves into your daily cooking for good heart too. So never miss those tadka in your meal without kadi patta/curry leaves.

Ingredients:

• Kadi patta/Curry leaves – a bunch of
• Garlic – 8 to 10 cloves
• Whole dry red chilli – 8 to 10
• Cumin/jeera – 2 tsp
• Til/sesame seeds – ½ cup
• Salt – to taste
• Oil – to fry curry leaves

Method:

• Remove the leaves from its stem.
• Wash the leaves properly with water.

• Dry the curry leaves as much as possible with kitchen napkin. Do not sun dry it. 
• Heat oil in a kadhai.
• Fry the curry leaves on medium flame in batches. Remove on paper napkin or kitchen towel to remove excess oil.
• Next fry the garlic just for few seconds.
• Dry roast til/sesame seeds, cumin/jeera and whole dry red chilli separately in a pan.

• Let all the ingredients cool down to room temperature.
• Grind all the ingredients to powder/paste.
• Add salt to taste during grinding.

• Store the chutney in a clean, dry and air tight container.