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

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 coconut

Wash and pluck manathakkali

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

Roast cumin seeds

Roast green chilli & garlic

Transfer roasted ingredients & let it cool

Add 1 tbsp oil add curry leaves

Saute for a min

Now its ready transfer to plate let it cool

In the same pan add manathakkali saute till soft

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

In a mixer jar add roasted ingredients

Add grated coconut

Add sea salt, tamarind & finely grind

Curry leaves black nightshade chutney is ready

Serve with idli