Curry Leaves Chutney [Karuveppilai chutney]


Curry Leaves Chutney


Cuisine Style: South India | Cooking Time: 10 minutes | To Serve: 2 | Take with: Idli, Dosai, Rice, Chapathi | Type : Chutney

Ingredients

  • Curry leaves [karuveppilai] - 2 cups
  • Small onion [Shallots]- 4
  • Red chilli - 2
  • Coconut grated - 2 tbsp
  • Tamarind - ¼ inch [optional]
  • Garlic - 2 cloves
  • Ginger - 1 tbsp [ grated]
  • Urad dal - ½ tbsp
  • Bengal gram - ½ tbsp
  • Oil - 2 tbsp
  • Salt to taste
  • Water as required
  • For seasoning [optional]
  • Dry red chilli - 1
  • Curry leaves
  • Mustard seeds - 1 tbsp
  • Bengal gram - ¼ tsp
  • Urad dal - ¼ tsp
  • Oil - 1 tbsp

Preparation

  • Heat pan with 1 tbsp of oil sauté for 2 min & add 2 tbsp of water if required.
  • Heat pan with oil roast all ingredients one by one. Coarse grind roasted ingredients with curry leaves then add water grind well [ Don’t add too much of water ].
  • Heat pan with oil add seasoning ingredients. then place this in ground paste.
  • Serve with rice, idli, dosa or chapatti.

Note

  • Don’t fry curry for more than 2 minutes leaves.

Tip

  • You can add coriander leaves while sautéing curry leaves .

Curry Leaves Chutney

Curry Leaves Chutney

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