Curry Leaves Chutney Recipe | Karuveppilai Chutney Recipe

Curry Leaves Chutney Recipe This chutney is popular in South-India. People of this side make this chutney and serve it with idli, dosa or any other south-Indian food. The taste of this curry leaves chutney is delicious and make food more delicious when served with this chutney. The process of making it is also easy and you don’t need much ingredients and efforts to make this delicious chutney. Make this and serve it with your meal, you can also store it for 1 to 2 weeks in a container. Let’s know how to make it.

Necessary Ingredients Required For Curry Leaves Chutney

  • Curry leaves = 1/2 cup
  • Garlic = 5 to 6 cloves
  • Ginger = 1 inch piece
  • Coconut = 1 cup, grated
  • Salt = as per taste
  • Tamarind pulp = 1 tbsp
  • Water = as needed
  • Green chilies = 3
  • Oil = 1 tsp

Ingredients For Tempering

  • Oil = 2 tsp
  • Mustard seeds = 1 tsp
  • Urad dal = 1/2 tsp
  • Curry leaves = 4

Instructions For making It

Step 1

Firstly, take a sac (tava) add oil in it and heat it up.

Step 2

After heating of oil, ginger, garlic and green chilies in it.

Step 3

Roast all the things well in oil.

Step 4

Roast them till the garlic turn golden brown in color. Make sure that it should not burn.

Step 5

Add curry leaves in it and roast them also. Roast them till they become crisp. Stir them for avoid burning.

Step 6

Ones they roasted, turn the flame off and let them cool for sometime.

Step 7

After cooling, transfer them in a blender. Also add grated coconut in a blender, add tamarind pulp and water also.

Step 8

Blend all the things to make a fine paste.

Step 8

Take a pan, add oil for tempering and heat it up. After heating of oil, add mustard seeds, urad dal and curry leaves in it.

Step 9

Let them splutter for sometime.

Step 10

Now turn the flame off and pour this tempering over the chutney.

Your curry leaves chutney is ready. Serve it with idli, dosa or any other dish.

Also Read Some Other Recipes Of Chutney

Image Source: Kamala’s corner

Recipe Source: Hebbars Kitchen