Sunday, 16 February 2020

Curry Leaves Chutney/Karuveppilai Chutney – Easy Chutney Recipes

Curry Leaves is a nature’s gift and plays a vital role in South Indian cooking. Curry Leaves are loaded with wonderful medicinal properties. It is an excellent source of iron, calcium and vitamin A. Regular consumption of curry leaves helps in prevention of hair loss, premature graying of hair and strengthens the hair. Making the kids eat curry leaves is always a great challenge; this curry leaves chutney is one easy way to make them eat the same. Do try out this delectable, healthy and super tempting Curry Leaves Chutney/Karuveppilai Chutney and post your comments here. Meanwhile do check out other interesting and delectable Chutney/Thogaiyal Varieties here.

Here’s how to make Curry Leaves Chutney with step by step photos…
Ingredients
Curry Leaves/Karuvepilai
½ cup tightly packed
Coconut/Thengai
¼ cup
Tamarind/Puli
Small marble size ball
Urad dal/Ulutham Paruppu
2 tsp
Roasted Gram Dal/Pottukadalai
2 tsp
Green Chillies/Pachai Milagai
3
Salt
As needed
Oil
½ tsp

For Tempering
Oil
1 tsp
Mustard Seeds/Kadugu
½ tsp
Cumin Seeds/Jeeragam
½ tsp
Split Urad Dal/Ulutham Paruppu
¼ tsp
Dry Red Chillies
1-2
Curry Leaves/Karuveppilai
6-8
Asafoetida/Perungayam
One pinch
Preparation Time: 10 minutes                     Recipe Category: Breakfast,sidedish
Cooking Time: 5 minutes                              Recipe Cuisine: South Indian
Author: Priya Anandakumar

Other Curry Leaves/Karuveppilai recipes that might interest you…

Method
Heat ½ tsp of oil in a pan, add 2 tsp of urad dal and fry well until nice aroma arises and the color changes to light golden color.

Add the tamarind to the pan give a good stir and switch off the stove. Transfer it to a plate.

To the same pan, add the curry leaves/karuveppilai and dry roast well until the curry leaves turn crisp and switch off the stove. Let it cool down.

Now add coconut, green chillies, roasted gram, fried urad dal, tamarind, curry leaves and required salt to the mixer.

Grind everything to a fine paste with required amount of water. Transfer the chutney to a bowl.

Heat 1 tsp of oil for tempering, splutter mustard seeds, add cumin seeds, split urad dal, dry red chillies, asafoetida, curry leaves and fry for about 20-30 seconds and switch off the stove.

Transfer the tempering to the curry leaves chutney.

Delicious, healthy and tempting Curry Leaves chutney is ready to be enjoyed. Serve it with hot steam cooked idlis, dosas, uthappama etc.

Check out other interesting Chutney Varieties here...

Thogaiyal/Thuvaiyal Varieties
Ellu Thogaiyal/Sesame Seeds Thogaiyal


Thank you all for visiting my space, please come back again for more delicious and mouth-watering Chutney/Thogaiyal varieties from my kitchen.

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Have a great day and enjoy.

Until then I am signing off…



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Hello everybody,
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Priya Anandakumar