Curry Leaves Chutney [Karuveppilai 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

Kari patta chutney

Karivepillai chutney

Karivepaku Chutney