Do you remember, a couple of weeks ago I had mentioned in one of my previous recipe posts about the supply of loads of curry leaves at home. Had made this chutney at that time. Writing the recipe today and trying to recollect what ingredients I added to the chutney, but one thing I do remember, everyone just loved it. Actually made this to go with Adai and refrigerated the remaining, the next day I spread it on bread slices and added cucumber and tomato, then grilled it to make my sandwich taste awesome.
Curry leaves, the ingredient used mainly to season and used in tempering most south Indian foods.
Years ago, these little green leaves were declared the next wonder herb for diabetes, the green bits that we often pick out from our food and throw away.
You will be surprised to know that this little leaf is also packed with nutrition and loaded with Vitamin B and C and minerals.
So, forget the bitter taste, just think about its health quotient. Or better still make chutneys, dips, dry chutney powder to subdue the taste. These can be used as accompaniments or added to the food to enhance the taste.