Site icon Kamala's Corner

Coconut Curry Leaves Chutney

Coconut curry leaves chutney is a popular South Indian condiment made with fresh coconut, curry leaves, and spices. It is typically served with idlis, dosas, and other South Indian breakfast dishes. The chutney is easy to make and can be prepared in just a few minutes using a blender or food processor. It has a rich and creamy texture and a spicy, tangy flavor that complements the mildness of the breakfast dishes it accompanies. Coconut curry leaves chutney is also a healthy condiment as it contains many beneficial nutrients and antioxidants.

An alternate version of this chutney is Tomato Curry Leaves chutney and Curry Leaves Pottukadalai Chutney

Coconut Curry Leaves Chutney

Recipe by S Kamala
Recipe rating: N/A
Course: ChutneyCuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



Explore the flavors of South India with these delicious chutney recipes! Made with coconut and curry leaves, these chutneys are a must-try. An alternate version of this chutney is Tomato Curry Leaves chutney.


  • Coconut gratings – 1 cup

  • Curry leaves – 2 to 3 strings

  • Red chilli – 4 to 5 Nos

  • Bengal gram dhal – 1 tablespoon

  • Urad dhal – 1 tablespoon

  • Tamarind – a small gooseberry size

  • Asafoetida – a small pea size

  • Salt – ¾ teaspoon or as per taste

  • Oil – 2 teaspoon

  • Mustard Seeds – 1 teaspoon

  • curry leaves


  • In a kadai put the oil and fry asafoetida, dhals and red chillies.
  • Add tamarind and fry for a while.
  • Then add curry leaves and keep the stove to minimum. Fry the curry leaves for few seconds.
  • Add coconut and switch off the stove. Cool it.
  • Add salt and grind to a paste.
  • Season it with mustard and curry leaves.

Recipe Video

Exit mobile version