Green Chilly Leaves Curry / Mulakila Parippu Curry

Have you seen a recipe with green chilly leaves? I never thought chilly leaves are edible and we can make such a delicious curry with it.Comparing to spinach, green chilly leaves are little hard in texture, but after cooking it turned softer, and the curry tasted better than spinach or our ordinary cheerayila..
All our green chilly plants turned defoliated after all these experiments.. :) If you have some chilly plants there this is a must try for you..



Ingredients
chilly leaves (chopped) - 4 cups
Sambar Parippu or Toor dal - 1/2 cup
Grated coconut - 3/4 cup
Small onions / shallots - 3 - 4 nos
Turmeric powder - 1/4 tsp
Chilly powder - 1/2 tsp
Mustard seeds - 1 tsp
Dry red chillies - 1 - 2 nos
Coconut oil
Salt



Method
Wash and Clean the leaves and chop them.
Blend together coconut and small onions by adding little water until you get a thick solution.
Cook dal with turmeric powder, chilly powder, a little water and salt.
Add chopped chilly leaves and cook for 1 - 2 mins.
Pour the blended coconut into the leaves and dal mixture.
Remove from fire when it starts boiling.
Don't boil for long.
Heat oil in a pan or a kadai.
Splutter mustard seeds and saute dry red chillies and curry leaves.
Add this seasoning into the curry.
You can use thick coconut milk instead of coconut paste.
But blended coconut solution gives a thick texture to the curry.



A Green Chilly plant from the back yard....