Curry leaves and onion chutney

Curry leaves and onion chutney has amazing taste and flavors besides being healthy too packed with nutrition. This is one more for your chutney collection as an interesting side dip with Dosas and idlis.
It also tastes good when mixed with plain rice and a tsp of sesame oil.

In India, curry leaves are called curry patta or mitha neem (sweet neem). It is also known as Indian bay.

They are also called cure leaf and rightly so. Have a look at the health benefits curry leaves provide.

Curry leaves are rich in a number of nutrients, including vitamins A and B, as well as a source of proteins, amino acids and alkaloids.

Other health benefits

Used to treat diarrhoea.
controls diabetes
Cholesterol control
Improves eyesight
Reduces chemo and radio side effects
Protects the liver.
Has anti inflammatory properties.
Reduces total, cholesterol triglycerides level and prevents obesity.
Aids in management of type 2 diabetes.Purifies blood and has analgesic action.
Regular consumption of curry leaves helps in prevention of graying of hair.
Chewing daily curryleaves helps in reducing weight.

With such amazing benefits, we should try to add as much to our daily diet to combat with some health problems.

Now to the recipe.


4 medium size onions chopped
1 small berry size tamrind
5 small round red chilies or the longer variety
salt to taste
A pinch of asafoetida powder.
1 cup fresh curry leaves
1 tsp of any dosa /idly chutney powder/molga podi  ( purely optional )
1  tbsp sesame oil

For tempering

1 tsp sesame oil
1/2 tsp mustard seeds
1 red chilly.


In a pan add the oil, sautee the choped onions, red chillies, tamrind, till the onions become lightly charred and transparent. The tamrind will also get softened.
Just before removing from the heat add the cup of curry leaves, asafoetida powder and sautee till the curry leaves become crisp.

When cooled, grind to a chutney consistency. I also added a tsp of dosa idli chutney powder to give the chutney thickness. Not necessary though. Do not add water.
Temper with a tsp of sesame oil, crackle the mustard seeds and one red chilly. Pour the seasoning over the chutney.
Serve with idlis or dosas.


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