Curry Leaf Chutney Pudi


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Curry leaves, known for their medicinal and culinary properties, also have a bitter taste and pungent smell.

When my daughters were young they detested it and often removed the whole leaves I’d added to the sambhar or rasam despite knowing how good it was at promoting hair growth and blood cleansing. In my attempt to include it in their diet nonetheless, I developed this curry leaf pudi recipe retaining the toasty notes of bitterness and all the nutrition of this magical leaf.

As with any chutney pudi, we recommend adding a little ghee or oil and eating it with dosa, ildi, akki roti or even chapatis!

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