GINGER CHILLI CURRY LEAVES PASTE recipe with all details, step by step pictures and video recipe
Ginger Chilli paste is very essential in Indian Kitchen as it instantly enhance the flavour of the dish. How about adding goodness of Curry Leaves in it ?? One can store this paste for weeks in refrigerator or even for months if its stored in Freezer.
In Traditional recipe, there is no addition of curry leaves in this paste , but My mom always use curry leaves in this paste. Believe me by this way it enhances the taste as well as goodness of curry leaves.
We all are aware about health benefits of curry leaves . Some of the most common health benefits of curry leaves are ….
- Weight Loss
- Can be helpful in diarrhea , constipation or dysentery..
- Relieves morning sickness and nausea
- Good for diabetics
- Eliminates bacteria
- Good for eyesight
- Reduces Stress
- Heals wounds , burns , skin eruption etc…
But how many of us actually eat these healthy leaves except adding in our Tadka (temper) or Daal ?? For me this is the best way to feed these leaves in daily meal to my family.
I usually , make this paste in bulk and store in freezer. I store in small small containers. For daily use I keep small container in refrigerator.. One can also store this paste in ice tray. Once it’s fully set , transfer in Ziploc bag or air tight container and store for 2 to 3 months in freezer..
Checkout the quick video for this paste
Now , let’s see the detailed recipe …
- 1/2 cup Roughly Chopped Green Chillies
- 1/2 cup Roughly Chopped Ginger
- 1 cup Curry Leaves
- 2 to 3 tsp Lemon Juice
- 1 tsp Salt
- Water , as needed to grind smooth
Mix all the ingredients in a mixer jar. Grind into smooth paste in mixer with little water. Add water little by little.
Store little amount in a air tight container and keep in refrigerator . Rest of the paste store in ice tray or in air tight container and keep in freezer for later use.
Hope you will like this recipe. I would love to listen from you all..
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