Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Curry leaves | 55 g | Bitter, Pungent · Heating |
 Urad dal | 55 g | Sweet · Heating |
 Tamarind pulp | 18 g | Sour, Sweet · Heating |
 Coconut oil | 10 g | Sweet · Cooling |
 Cumin seeds | 3 g | Pungent, Bitter · Heating |
 Rock salt | 3 g | Salty · Cooling |
| Water | 90 g | Whole culinary ingredient |
Step-by-Step Preparation
- Warm the coconut oil and toast the urad dal and cumin until the dal turns golden.
- Add the curry leaves and cook until crisp, then cool the mixture.
- Soak the tamarind pulp in the water for five minutes.
- Grind the toasted mixture with the tamarind water and rock salt to a thick spoonable paste.
- Serve a small spoonful fresh.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (South Indian curry-leaf chutney tradition)
Toasted urad and curry leaves give this chutney a concentrated savory flavor. Vata: serve with a moist grain dish. Pitta: reduce tamarind. Kapha: use only a small spoonful.
USDA Nutrition Facts for Curry Leaf Chutney
| Nutrient | Per 100g | Per Serving (1 serving (29g)) |
|---|---|---|
| Energy (Calories) | 167 kcal | 49 kcal |
| Protein | 7.8 g | 2.3 g |
| Total Carbohydrates | 24.9 g | 7.3 g |
| Dietary Fiber | 6.3 g | 1.9 g |
| Total Sugars | 3.0 g | 0.9 g |
| Total Fat | 5.2 g | 1.5 g |
| Calcium | 246.7 mg | 72.1 mg |
| Iron | 3.58 mg | 1.05 mg |
| Magnesium | 85.3 mg | 24.9 mg |
| Phosphorus | 117.6 mg | 34.4 mg |
| Potassium | 394 mg | 115 mg |
| Sodium | 516 mg | 151 mg |
| Zinc | 1.00 mg | 0.29 mg |
| Copper | 0.29 mg | 0.08 mg |
| Manganese | 0.44 mg | 0.13 mg |
| Selenium | 2.1 µg | 0.6 µg |
| Vitamin C | 1.3 mg | 0.4 mg |
| Vitamin A (RAE) | 29.4 µg | 8.6 µg |
| Vitamin E | 1.13 mg | 0.33 mg |
| Vitamin K | 181.4 µg | 53.1 µg |
| Thiamin (Vitamin B1) | 0.12 mg | 0.04 mg |
| Riboflavin (Vitamin B2) | 0.12 mg | 0.04 mg |
| Niacin (Vitamin B3) | 1.04 mg | 0.30 mg |
| Vitamin B6 | 0.09 mg | 0.03 mg |
| Folate (DFE) | 52.0 µg | 15.2 µg |
| Choline | 4.5 mg | 1.3 mg |
