Monday, June 9, 2014

Currying Flavour

My last post (I know, I know … it was like a century ago) featured a glimpse of simple living.  I wrote about how a few days away from the trappings of materialistic life can work wonders to rejuvenate body and soul.  One of the key ingredients to living a healthy life is eating healthy.   However, today the pace of our lives makes it oh-so-easy to turn to ready, packaged foods that sure are convenient in a pinch, but nevertheless wreak havoc with our system over the years. 

One of the many things we have enjoyed about Khardi, is the fact that my parents tended a small but thriving garden.  Over the years, we have had the pleasure of eating home-grown vegetables and fruit, like pumpkin, bhindi, colocassia (alu), laal maat, drumsticks, guavas, custard apples, and the very best of Alphonso mangoes … all fully organic, with not a touch of artificial pesticides or ripening agents.  All the fertilizer used come from natural sources, courtesy the neighbouring villagers and their ever-obliging herd of cows, buffalo and goats J  
One of the many herbs that grow in abundance in our garden is curry leaves.  These verdant, aromatic leaves, apart from lending an amazing flavor to any dish, also confer an array of health benefits to those who consume it.   

This week, on their monthly visit, my parents brought back loads of curry patta, which they shared generously with us, among others.  One of the ways in which my mom uses them is to make this delicious curry patta chutney, which we enjoyed as Sunday breakfast with soft, fluffy appams.

Curry Patta Chutney


Curry leaves – 1 big bunch
Onion – ½, roughly chopped
Garlic – 2 cloves
Ginger – a small piece
Green chillies – 2, finely chopped
Coconut – 2 tbsp, grated
Green mango / lime juice / tamarind – a small piece / ½ a lemon
Salt – to taste
Cooked rice – 1 tbsp


1.       Separate the curry leaves from the stalks
2.      Heat a few drops of oil and sauté the curry leaves for a few seconds, so that they soften a bit
3.      Take off from heat and grind with all other ingredients till you get a smooth paste


While grinding the chutney, do not leave out the cooked rice.  Curry leaves can be a little tough, and the rice is a key ingredient in ensuring smoothness to the final paste.