Vitamin Leaves Chutney Recipe

I am born and brought up in an area where there is only two seasons; summer and rainy. Even when it is rainy season, when it stops raining, the humidity in the environment causes the effect of the summer season. But, this region faces heavy rain during rainy season.

Fresh Vitamin Leaves+dosa chutney recipe

It is customary here to follow a specific diet for daily food routine during rainy season. Lots of edible leafy recipes are followed by the people of South Canara region. This is because; rain helps in the full blown growth of various medicinal valued leaves in this area.

Today’s lunch had one such leafy recipe; Vitamin Leaves Chutney. (Yalsur Soppu Chutney in local language Kannada.)

The fresh green leaves are very good for health and provides the most fiber content that the body needs.

Ingredients:

3-4 strands of Vitamin Leaves.
2 fists freshly grated coconut.
2 spoon urad dal.
2 long red chillies.
7-8 coriander leaves.
A small piece of tamarind.
Salt as per taste.
1 spoon Ghee or cooking oil

Recipe:

In a hand pan, add ghee and heat it.
When the ghee is heated, add fresh Vitamin leaves to the pan and fry until it changes its color and looses it rawness. Keep it aside.

Again in the pan, fry urad dal, red chillies and coriander leaves until the urad dal turns golden brown.

Frying Seasoning for vitamin leaves chutney+indian cooking

Now add all the fried ingredients along with coconut and tamarind into a mixer and blend well into the consistency of chutney.
Add salt to the chutney and mix well.