Curry Leaves Chutney

Take any cooking pot (a stainless-steel pot is a good choice) and half-fill it with water.
Add ½ tsp of salt to the water and heat it on your gas stove. You may cover it.
Add 1 large bowl of fresh curry leaves when the water is hot enough.
Stir it to soak all of the curry leaves nicely.
Cover it and let it cook for 2 to 3 minutes until the water comes to a boil and the leaves soften.
Check the softness of the leaves.
Cook it for some more time till the leaves lose their fresh green color. Turn the flame of your gas stove off. Strain the water to separate the curry leaves. Set it aside to cool down.
When the leaves are cool enough, take a clean grinder. (Pro tip: You can use a grinding stone (sil batta) or mortar & pestle set (haman dista) for a better taste, but that will need some effort in grinding the leaves. I prefer using a grinder).
Add the soaked curry leaves into the grinder.
Grind the leaves to get a fine paste. (Pro tip: You may use a spoonful or two of the strained water if you want to liquify the paste, as I have).
Take a clean bowl.
Pour the paste into it. Keep it aside.
Now, for tempering the curry leaves chutney, take a frying pan or wok, put about 5 tbsp of white oil in it, and heat it on a medium flame on your gas stove.
When it is hot, add 1 tsp of cumin seeds in it. Let it crackle and change color.
When it does, add ¼ tsp of asafetida in it.
After a short while, add 2 finely chopped green chilies in it.
Then add 1 tsp of ginger-garlic paste to the content.
Finally, add two medium pieces of onions, roughly chopped, to the content.
Sauté the ingredients for a minute or two until the onions turn translucent. (Pro tip: You may cover it but make sure that you keep checking it continuously to prevent overcooking. Do not overcook them as that will reduce the taste and flavor of the curry leaves chutney).
When the onions just start to turn light brown, add ½ tsp of table salt and ½ tsp of red chili powder to the ingredients. (Pro tip: You can alter the quantity of salt and red chili powder according to your taste and preference).
Then add ½ a tsp of turmeric powder to it.
Mix everything well and stir them for about a minute or two more so that these are nicely cooked.
Cover it for faster cooking. This will also lower the chances of burning the ingredients as covering the wok will create vapors. However, that does not mean you do not need to check the masala intermittently.
When the ingredients are cooked nicely, it will release oil from the sides.
When you notice it, pour the curry leaves paste that you kept aside.
Mix them well.
Cover the content and let it cook for another 2 to 3 minutes. Check whether it has come to a boil.
Give it a final stir.
Check the consistency. (Pro tip: You may add a spoonful of water if you do not want a thick consistency. But make sure that you let the water boil for some time to remove its bland taste).
Transfer the content into a bowl and your tasty curry leaves chutney is ready to serve with a variety of snacks and dishes.

Ingredients

For Tempering

Instructions

Notes

Nutrition Info (Estimation Only)

Curry Leaves Chutney

Ingredients 1x2x3x

For Tempering

Instructions

Notes

Nutrition Info (Estimation Only)

Ingredients