Karuveppilai Chutney | Curry Leaves Chutney

Curry leaves is one of the indispensable ingredients in South Indian cooking. They not only add flavor and aroma to a dish, but provide numerous health benefits. Curry leaves help to improve digestion and eyesight. They are packed with carbohydrates, fiber, antioxidants and vitamins. Curry leaves are known to prevent graying of the hair and aid in healthy hair growth.

Well, now that you know the goodness of curry leaves, we must try to include them regularly in our diet. Though its commonly used for seasoning, you can use it to make chutneys, kuzhambu (gravies) and podi (spice powder). Karuveppilai chutney is a healthy dish you can easily make using curry leaves. It goes well with most tiffin varieties, especially idli and dosa. Let’s check out how to make this simple yet flavorful chutney.

Karuveppilai Chutney

Curry leaves chutney with coconut and green chillies

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Servings 2

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

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.

Course: Side Dish

Cuisine: Indian

Keyword: Chutney Recipes