Karuveppilai manathakkali chutney | Black night shade Curry leaves chutney-How to make-step by step photos


Karuveppilai manathakkali chutney


Cuisine Style: Erode, Tiruppur, Kovai, Tamil Nadu, South india | Cooking Time: 10 minutes | To Serve: 3 | Type : Chutney, side dish | Take with : Idly, Dosa

Ingredients

  • Curry leaves [karuveppilai]– ½ cup
  • Black nightshade leaves [Manathakkali, Sukuti Keerai] – ½ cup
  • Coconut – ¼ cup [Grated]
  • Green chilli – 2 to 4
  • Garlic – 3 cloves
  • Cumin seeds – ½ tbsp
  • Urad dal – 1 tbsp
  • Tamarind – 1 inch piece
  • Salt to taste
  • Oil – 2 tbsp
  • Sea salt to taste
  • Water as needed

For seasoning [Optional]

  • Mustard seeds - 1 tbsp
  • Bengal gram - ½ tbsp
  • Urad dal - ½ tbsp
  • Curry leaves - 1 spring
  • Dry red chilli - 1
  • Oil - 1 tbsp

Method

  • Heat oil in a pan roast above ingredients & let it cool.
  • In a mixer jar add roasted ingredients, tamarind, coconut & salt then finely grind with enough water.
  • Serve with idly, dosa or rice.

How to make Karuveppilai manathakkali chutney - Stepwise pictures

Grate coconutGrate coconut

Wash and pluck manathakkaliWash and pluck manathakkali

Heat groundnut oil in a pan roast urad dal till light brownHeat groundnut oil in a pan roast urad dal till light brown

Roast cumin seedsRoast cumin seeds

Roast green chilli & garlicRoast green chilli & garlic

Transfer roasted ingredients & let it coolTransfer roasted ingredients & let it cool

Add 1 tbsp oil add curry leaves Add 1 tbsp oil add curry leaves & saute

Saute for a minSaute for a min

Now its ready transfer to plate let it coolNow its ready transfer to plate let it cool

In the same pan add manathakkali saute till softIn the same pan add manathakkali saute till soft

Now its ready cut off heat & transfer to a plate, let it coolNow its ready cut off heat & transfer to a plate, let it cool

In a mixer jar add roasted ingredientsIn a mixer jar add roasted ingredients

Add grated coconutAdd grated coconut

Add sea salt, tamarind & finely grindAdd sea salt, tamarind & finely grind

Curry leaves black nightshade chutney is readyCurry leaves black nightshade chutney is ready

Serve with idliServe with idli


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