Curry leaves chutney / karuveppilai chutney recipe – healthy and easy South Indian chutney recipe using curry leaves. This chutney recipe has aromatic curry leaves and spices and is made without coconut. It goes well as a side dish for idli, dosa or uttapam or other South Indian breakfast.
Curry leaf is an integral part of South Indian food. These aromatic leaves are usually used as a seasoning for many dishes and lend a wonderful flavor. These leaves are used in Ayurveda for their medicinal properties.
This kadi patta chutney is a great way to include these leaves in our diet and get the health benefits.
Another dish that I usually make is curry leaves garlic kuzhambu which uses this herb as a main ingredient.
This karuveppilai chutney has only a few ingredients and no coconut. There is no tempering for this chutney as it is flavor packed with the curry leaves. When I have a stock of fresh curry leaves, I make this delicious chutney that can be made in minutes.
For other chutney recipes do check out red capsicum chutney | spinach chutney | snake gourd chutney | cabbage chutney | green coconut chutney.
Curry leaves are rich in iron and help to improve digestion. They also help to prevent premature greying of hair. Its good to include these leaves in our diet on a regular basis. Lets move on to the recipe for easy curry leaves chutney.
How to make Curry Leaves Chutney step by step
- Pick the curry leaves from the stems and rinse them thoroughly.
- Heat oil in a pan. Add mustard seeds and once they splutter, add urad dal and dry red chillies.
- Fry till dal turns golden brown in color.
- Now add the chopped onions and garlic.
- Fry till onions turn translucent and soft.
- Then add the curry leaves.
- Add tamarind and a pinch of turmeric powder.
- Saute for 2 mins and remove from heat.
- Once it cools down slightly, grind the curry leaves mixture along with salt and little water to a fine paste. Karuveppilai chutney is now ready to be served with idli, dosa, uttapam, chapathis or any South Indian breakfast.
Curry Leaves Chutney | Karuveppilai Chutney Recipe
Curry Leaves Chutney | Karuveppilai Chutney recipe
Ingredients
- 1 cup curry leaves / karuveppilai / kadi patta ( loosely-packed )
- 1 onion medium-sized
- A small marble-sized tamarind
- 1 tsp chopped garlic
- 2 dry red chillies
- 1 1/2 tsp whole urad dal ( white ) / ulutham paruppu / black gram ( without skin )
- 1/2 tsp mustard seeds
- A pinch of turmeric powder
- 2 tsp oil ( vegetable oil / sunflower oil / sesame oil )
- Salt to taste
Instructions
- Pick the curry leaves from the stems and rinse them thoroughly.
- Roughly chop the onions and garlic.
- Heat oil in a pan. Add mustard seeds and once they splutter, add urad dal and dry red chillies.
- Fry till dal turns golden brown in color.
- Now add the chopped onions and garlic.
- Fry till onions turn translucent and soft.
- Then add the curry leaves along with tamarind and a pinch of turmeric powder.
- Saute for 2 mins and remove from heat.
- Once it cools down slightly, blend the curry leaves mixture along with salt and little water to a fine paste.
- Curry leavs chutney is now ready to be served with idli, dosa, uttapam, chapathis or any South Indian breakfast.
Nutrition Information
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