Dry curry patta chutney

Name: Dry curry patta chutney
Cuisine: American
Ingredients: 2 cups curry patta; 1/4 cup dry coconut grated; 1/4 cup crushed peanuts; 1 tsp garlic crushed; 1 tsp green chillies crushed; 1 tsp salt; 1/2 tsp haldi; 1/2 tsp dhaniya powder(coriander); 1/2 tsp zeera powder(cumin); 1-2 tsp oil

Asiyah Naveed Roghay @asiyah_roghay

Mumbai

#greenveg

Dry curry patta chutney

Share its first Cooksnap!

Asiyah Naveed Roghay @asiyah_roghay

2 cupscurry patta
1/4 cupdry coconut grated
1/4 cupcrushed peanuts
1 tspgarlic crushed
1 tspgreen chillies crushed
1 tspsalt
1/2 tsphaldi
1/2 tspdhaniya powder(coriander)
1/2 tspzeera powder(cumin)
1-2 tspoil

Cooking Instructions

1

Wash and dry the curry leaves.
Crush them to get fine flakes and set aside. You will get approximately 1 cup crushed curry leaves.
2

Heat oil in a non stick pan. Add crushed chilles and garlic and saute for a few seconds. Now add crushed peanuts and saute for a few minutes. Now add grated coconut and saute for some time. Then add haldi, dhaniya,zeera, and salt and mix well. Lastly add the curry leaves and cook for 3 to 4 minutes stirring continuously.
3

Cool and store for later use.
You can have this chutney along with your daily meal, add to your sabzi, mix in rice with some Desi ghee, chivda, etc. It has a long shelf life and is also ideal for travel.

Harjinder Kaur reacted

Edit recipe

See report

Add Cooksnap

Share its first Cooksnap!

Cooksnaps

Did you make this recipe? Share a picture of your creation!

Grey hand-drawn cartoon of a camera and a frying pan with stars rising from the pan

Share your Cooksnap

Learn more about Cooksnaps

Cook Today

Asiyah Naveed Roghay @asiyah_roghay

on July 14, 2019 18:33

Mumbai

Comments

Similar Recipes

Curry Leaves Chutney Curry Leaves Chutney

A tasty and spicy Chutney made from curry leaves

Surekha Dongargaonkar
Curry leaves chutney Curry leaves chutney

#goldenapron

Zarna B V
Coconut Chutney Curry Coconut Chutney Curry

This is used as a breakfast curry in some parts of India & it's easy to make. There are other types too, according to the ingredients used. You can grind the chickpeas along with the grated coconut or if you don't like the taste of chickpeas, avoid it. Be careful not to boil the mixture. Always keep on low flame. Eat with "Dosa" or "Idli" or any other Indian type breakfast you like.

Pen Friend
Curry Leaves chutney for rice Curry Leaves chutney for rice

Usha Ravi
Curry Flavored Pork Rice Bowl with Leftover Mango Chutney Curry Flavored Pork Rice Bowl with Leftover Mango Chutney

I always have mango chutney left over after I make soup curry."I should use it up!" , I thought, and used it on the pork rice bowl that I normally make.... yet it was not quite as delicious as I had hoped. So I added some curry powder and it came out great. I guess the chutney doesn't really work without a curry flavor.If you dislike the bitterness of the spinach, cut the spinach into desirable lengths, soak in water for about 2 to 3 minutes, and drain really well.You may not notice the bitterness after this. Recipe by Izumiuna

cookpad.japan
Sauteed Chicken Breasts with Curry and Sweet Chili Chutney Sauteed Chicken Breasts with Curry and Sweet Chili Chutney

A delicious dish combining the delicate flavor of curry with the stronger presence of chutney.The instructions are given for each chicken breast being cooked, so it is easy to adjust for however many people you are cooking for.Enjoy!

mysteryman
Dry curry Dry curry

My 2 year olds favorite. A lot of veggies and wasn’t picky with the veggies this time! Minced and easy to eat for toddlers. Kind of like keema curry. Just less water (liquid). More solid sticky because potato starch makes it more sticky. You can use any veggie

CaRiNe
Pudina curd chutney Pudina curd chutney

#colourgreenDay 2 10th July.

Vijeta Priyam
Dry peanut chutney Dry peanut chutney

This is a favourite recipe prepared by my mom and tastes wonderful with crispy Indian flat breads (khakhra) or even toast n butter.

Bijal
Pudhina chutney Pudhina chutney

Discovering my mom's recipes

sansisters
Dry Curry Dry Curry

My husband wants to eat dry curry! So, here it is.It's all about stir-fry! And mix! Just be careful not to burn it.Make sure to use curry powder (S&B's red-can curry powder, for example) and not store-bought roux. If you use a roux or curry flakes, it becomes too dense. For about 4 servings. Recipe by Emurate

cookpad.japan
Pud chutney/ chutney pudi Pud chutney/ chutney pudi

Surekha Dongargaonkar

More Recipes