Curry leaves chutney is a popular South Indian condiment made with fresh curry leaves, grated coconut, onions, and spices. This delicious and healthy chutney can be served as a dip or spread with dosas, idlis, or any other South Indian breakfast items. It is easy to make and can be stored in the refrigerator for a few days. In this blog, we’ll explore the history and cultural significance of curry leaves chutney, as well as provide step-by-step instructions for making it at home. We’ll also share tips and variations to help you customize this flavorful chutney to your liking.
Heath benefits of curry leaves:
- Helps reduce cholesterol. Increased cholesterol levels raise the risk of heart diseases.
- Antioxidants. They are high in antioxidants.
- Oral health. Curry leaves prevent bacteria from growing inside our mouths.
- Good for our eyes.
- Heals Wounds.
- Prevents Anemia.
- Helps you lose weight.
- Anti-diabetic.
Curry Leaves Chutney Recipe | Karuveppilai Chutney Recipe
Ingredients
Instructions
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To toast, heat oil.
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Add urad dal and sauté in medium flame till turn slight golden colour.
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Add peanuts and sauté for a minute.
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Remove everything from a pan without oil.
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Add whole asafoetida and allow to splutter.
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Allow to cool.
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Add chopped onion and garlic sauté till turn little soft.
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Add 3-4 pulp tamarind.
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Add red and green chillies and sauté for a minute.
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Add salt per taste.
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Select young fresh curry leaves wash with little salt in warm water.
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Add curry leaves to the pan without any water.
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Sauté till curry leaf get little shrink.
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Add grated coconut.
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Switch off the flame sauté in the heat of the pan itself.do not allow to change in colour.
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Transfer them in to separate plate and allow to cool.
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Firstly, grind toasted urad dal, peanuts and asafoetida in to rough coarse powder.
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To this add all other roasted ingredients.
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Grind them like little smooth and thick chutney.
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Tempered using, mustard seeds, red chilli and curry leaves in hot oil.
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Tasty, spicy and little tangy curry leaves chutney is ready for serving.
Note
- Use young fresh curry leaves for better aroma and taste.
- If you don’t like tangy taste skip tamarind
- Adjust spice level and consistency according to your wish.
