Clearcals

Serving Size 1 Table Spoon (15 g)
Calories32.5 kcal
Carbs1.3 g (5.1 kcal)
Protein0.6 g (2.5 kcal)
Fats2.8 g (24.9 kcal)

Kadi Patta Ki Chutney recipe

Name: Kadi Patta Ki Chutney
Prep time: 5 min
Cook time: 1 min
Total time: 6 min
Yield: 19
Ingredients: 1 Table Spoon of Tamarind pulp; 20 Grams of Chillies green - all varieties; 100 Grams of Curry leaves; 15 Grams of Garlic small clove; 0.5 Tea Spoon of Asafoetida; 50 Grams of Coconut kernel fresh; 0.5 Tea Spoon of Mustard seeds; 2 Table Spoon of Rice bran oil; 2 Grams of Salt; 50 Milliliter of Water

Kadi Patta Ki Chutney is a good source of iron, vitamin C, vitamin B6, magnesium, copper, selenium, manganese, and an excellent source of dietary fiber, calcium, vitamin D, beta carotene, lutein, and vitamin E. HINT: It helps in improving heart health and fight infection.

Cooking time: 5 minutes

Serves: 19 persons

Ingredients

Tamarind pulp

1 Table Spoon

Chillies green - all varieties

20 Grams

Curry leaves

100 Grams

Garlic small clove

15 Grams

Asafoetida

0.5 Tea Spoon

Coconut kernel fresh

50 Grams

Mustard seeds

0.5 Tea Spoon

Rice bran oil

2 Table Spoon

Salt

2 Grams

Water

50 Milliliter

Instructions

Washing

Rinse the curry leaves well. Then dry them with a kitchen towel. Roughly crush the garlic.

Sauteing

Take 1 tablespoon of oil, curry leaves, and green chilies in a frying pan and heat it. Fry the curry leaves and green chillies until the curry leaves are crisp.

Blending

Grind it along with coconut, tamarind, and salt. Grind until smooth.

Seasoning

In another small pan or tadka pan, heat oil. Add mustard seeds and allow them to crackle. Then add the curry leaves, asafoetida. Saute till the curry leaves become crisp. Pour the entire tempering ingredients along with the hot oil in the chutney.

Serving

Serve this curry leaves chutney along with dosa or idli.

Nutrition Label