Arpita Mitra
Healthy living tips
Kari (curry ) leaves are one of the essential ingredients used in South India. Being at Chennai for last many years we started using this “sweet neem” in our daily cooking. Here with every bag of vegetable purchase we get a fresh bunch of curry leaves for free . Many of the times those leaves will remain unused and wasted. This is for the first time I thought of making complete use the curry leaves stored in fridge by making spicy chutney Andhra style – Karivepaku Pachadi . This goes well with steamed rice with a whole spoon of ghee, idly, dosa, etc. Remember whatever form you consume these leaves you are always enriching yourself with the following benefits.
The main nutrients found in curry leaves are carbohydrates, energy, fiber, calcium, phosphorous, iron, magnesium, copper, and minerals. It also contains various vitamins like nicotinic acid and vitamin C, vitamin A, vitamin B, vitamin E, antioxidants, plant sterols, amino acids, glycosides, and flavonoids.
Karivepaku Pachadi Recipe
- Dry roast moong daal put it in mixy jar
- On pan little oil add all dry ingredients (except hing and mustard), let them get brown and add with roasted moong dal.
- Add little more oil and put curry leaves, just saute for 5mins. Put them in that jar add little water and grind in to tight chutney form.
- On the pan again little oil add mustard seeds and hing and other for seasoning…add this with the chutney. I added little gur ( jaggery) for taste.
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