Spicy Curry Leaves Curry

non-veg non-veg Gluten Free | Low GI Low Carb | Grain Free | Vegan 

Serves 2


Spicy Curry Leaves Curry

Tamarind Pulp 1 Tbsp. & 1 Tsp. <50 Low
Coriander Powder 1 Tsp. <10 Negligible
Water 1/3 Cup 0 Nil
Onion ¼ Cup <10 Negligible
Salt As per taste 0 Nil
Urad Dal (split) ½ Tsp. <50 Low
Non- Refined Oil (Groundnut, Sesame or Coconut) 1½ Tbsp. 0 Nil
Mustard Seeds ½ Tsp. <10 Negligible
Curry Leaves 1 Cup (around 180 leaves) <10 Negligible
Red Chili 4 in number 0 Nil
Green Chili 2 in number 0 Nil
Garlic 4 cloves <20 Very Low
Ginger ¼ Inch piece <10 Negligible
Coconut Powder 2 ½ Tbsp. <35 Low

Note: All ingredients used should be organic, free from pesticides and Non-GMO.


  • Wash and dry the curry leaves. In a pan heat ½ tsp. oil and add the chilies, garlic and ginger. Roast for about 3 minutes and then add whole tamarind and coconut powder.
  • Continue roasting until the coconut changes colour, once slightly golden add the curry leaves in the pan and sauté for a minute.
  • Once the curry leaves turn slightly brown, remove from flame, let it cool down and place it in a grinder. Add water as required to make a semi paste. Once ground, set aside.
    To make tamarind pulp, clean the 1 tbsp. of tamarind and mix with the water well, to extract the pulp.
  • Strain the residual water.
  • Now heat the rest of the oil and add mustard seeds along with urad dal and let it splutter. Now add diced onions and fry till it turns translucent.
  • Once done add the curry leaves paste and sauté the mixture till the raw smell of the leaves go away completely and the oil separates.
  • Add the tamarind pulp.
  • Add in the coriander powder, salt as per taste and boil the mixture till it begins to thicken. As soon as it begins thickening add more water and simmer for 6-7 minutes.
  • As the color of the curry changes to a milder green and oil separates switch off the flame. (For a sweeter taste – optional, add a little bit of your favourite natural sweetener as per taste).
  • Enjoy!

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