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

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

How to make Karuveppilai manathakkali chutney video

Ingredients

• Curry leaves [karuveppilai]– ½ cup
• Black nightshade leaves [Manathakkali, Sukuti Keerai] – ½ cup
• Coconut – ¼ cup [Grated]
• Green chilli – 2 to 4
• sambar Onion - 5
• 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

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

Heat pan add coriander, cumin seeds

Add onion, garlic, green chilli

Add curry leaves

Add manathakkali

Add coconut

Add salt, saute

Put it in a mixie jar

Add salt, finely grind

Fresh manathakkali chutney ready

Serve hot with idli, dosa, rice, uthappam or paniyaram

Green healthy black nightshade chutney