Digestion15 min
Curry Leaf and Ginger Chutney for Digestion
A fresh green chutney of curry leaves, ginger, a little coconut and lemon, eaten in small spoonfuls with idli, dosa or rice.
The Ayurvedic view of curry leaves
Curry leaves (kadi patta) are the fragrant leaves crackled into South Indian tempering. They add aroma and a little fibre and are traditionally linked with hair and digestion.
South Indian homes make curry leaf chutney or thogayal as a tasty way to eat more of the leaves. Ginger adds warmth that suits heavy or bland meals.
Ingredients
- 1 cup fresh curry leaves
- 1-inch piece ginger
- 2 tbsp grated coconut
- ½ lemon
- Salt
- 1 tsp oil
How to prepare
- Sauté curry leaves in oil for a minute until they darken slightly.
- Grind with ginger, coconut, salt and a little water; add lemon juice.
How to use
- Eat one or two spoons with a meal.
- Keep in the fridge for up to two days.
Helpful habits
- A home pot of curry leaf grows well on a sunny balcony.
Precautions
- Go easy on green chilli if you add it and have acidity.
- Wash well; shop leaves may carry pesticide residue.
- A home remedy, not a treatment. See a doctor if symptoms last more than a few days or get worse.
Frequently asked questions
Can I make it without coconut?
- Yes, use roasted chana dal instead.
Does cooking destroy the benefits?
- Light sautéing keeps the aroma and makes it easier to grind.
Can curry leaves be frozen?
- Yes, wash, dry and freeze them flat; they keep their aroma for weeks.
