Karuveppilai Chutney
Curry leaves chutney with coconut and green chillies
Ingredients
- ½ cup tightly packed curry leaves
- 2 tsp urad dal / ulutham paruppu
- A pinch of asafoetida / hing
- ¼ cup grated coconut
- 4-5 green chillies
- ½ tsp tamarind paste / marble-sized tamarind
- Salt to taste
- 1 tsp oil
To temper
- 1 tsp oil
- 1 tsp mustard seeds
Instructions
- Wash the curry and pat them dry completely. In a small pan, heat ½ tsp oil and fry the curry leaves until crispy. Set aside.
- Add remaining oil in the same pan and add the urad dal. Fry till the dal turns golden. Then add asafoetida, coconut and green chillies. Fry for 30 seconds.
- Cool everything and grind along with tamarind and salt to a smooth consistency adding little water.
- In a small pan heat oil and add mustard seeds. Once it splutters, pour over the chutney and mix.
Notes
- You can also add 1 tsp of roasted gram (pottukadalai) while grinding. No need to fry it.
- Adjust the amount of chillies according to your spice level. You can also use red chillies instead of green chillies.
- The chutney should be slightly thick in consistency, so add water accordingly while grinding.