Daala Kadhipatta Chutney Recipe
Daala Kadhipatta Chutney is from the long list of family of dry chutneys that are regularly made in Maharashtrian homes.
The base of Daala Kadhipatta Chutney is Daala or Roasted Bengal Gram and curry leaves respectively as they are popularly known.
At my home, we don’t add anything apart from these two ingredients while making the Daala Kadhipatta Chutney . You can also make it just using dry coconut as an added nut to it.
The Daala Kadhipatta Chutney is best served with Idli, Dosa, Amboli etc. One can also add melted ghee or clarified butter , Ghani tel or cold pressed oil , curds to the Daala Kadhipatta Chutney.
My favorite is to use it as a side dish by adding curd, dices onion and tomato. Sort of like a salad. I sometimes also add it to dals to give them a distinct strong curry leaves flavor or as a thickening agent.
Daala Kadhipatta Chutney benefits:
– Rich source of iron and folic acid
– Curry leaves are known to help improve digestion and prevent graying of hair
| Prep Time | 10 |
| Cook Time | 10 |
| Servings |
gm
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Ingredients
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- In a heavy bottomed vessel or Iron kadhai, dry roast Daala for about 10-15 mins till crunchy. Let them cool. Peel the cover and keep aside
- Add a pinch of oil and dry roast the curry leaves. Keep aside
- Once cooled, pulse in a blender to a coarse texture. Do not add water or grind into a fine powder. Adjust salt and chilly powder per your taste
- Store in a airtight container.
Do try and let me know if you liked it.
If you liked this Chutney then you might also like below ones:
Karale Chutney Recipe (Niger Seeds Chutney Recipe)
Jawas Chutney Recipe (Flaxseeds Chutney Recipe)
Shengdana Lasun Khobra Chutney Recipe (Peanut Garlic Coconut Chutney Recipe)
Till Next Time, Bon Appetite,
Love and Luc,
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