Saturday, 14 April 2012




     1)    Fresh curry leaves pulled off their sprigs – 200 gm.
     2)    Big coconuts, preferably aged with very little water inside OR full copra (‘Khurdi’ in Konkani, ‘Boda’ in Malayalam) OR a mix of both – 3 Nos.
Full Copra
     3)    Dry hot red chilies – 20 Nos.
     4)    Tamarind – an olive sized bit
     5)    Salt – 1½ teaspoon

To Make:

          If you are using coconuts, grate them. If you are using copra, chop finely.  Set a thick cast iron or nonstick wok (cast iron is better for health and for taste) on high heat. Tip in the grated coconut (or the finely chopped copra), the red chilies (after discarding their stems), the tamarind and the salt. Stir gently and continuously till the coconut turns slightly brown. Turn down the heat and continue to stir until the coconut becomes a light brown in colour.

          Tip in the curry leaves and stir frequently (still on low heat) till the coconut turns a dark brown. Take care not to let the mixture burn at the base at any time. Switch off the heat and continue to stir for 3 minutes to disperse safely, the residual heat of the wok. Set aside to cool.

          Take care not to sprinkle a single droplet of water even by accident since this chutney needs to be absolutely dry as it has a very high keeping quality (up to 6 months). You must ensure that the jar of your food processor is absolutely clean and dry (preferably sun-dried for an hour). Once the roasted mixture has cooled fully, grind it to fine paste. You will notice that beautiful, fragrant coconut oil is oozing out of the chutney.

          Use a clean dry spoon to transfer the chutney to a clean, sun-dried, airtight glass jar. Keep tightly closed once the chutney is cool. Serve this super-delicious curry leaf chutney in small helpings and enjoy with idlis, dosas, pathiris, soyyea polos, porridge, cherupayar kanji or with any rice dish.

Bon appétit!!!

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