Site icon Kamala's Corner

Curry Leaves Chutney (Kariveppilai Thuvaiyal)


  • Coconut gratings – 1/2 cup
  • Curry leaves – 1 cup
  • Red chilli – 4 Nos
  • Bengal gram dhal – 1 tablespoon
  • Urad dhal – 1 tablespoon
  • Tamarind – a small gooseberry size
  • Asafotida – a small pea size (If you do not have hard one, you can use asafetida powder)
  • Salt – ¾ teaspoon
  • Oil – 2 teaspoon


  1. In a kadai put the oil and fry asafetida, dhals and red chillies. Before removing, add the curry leaves and keep the stove to minimum. Fry the curry leaves for one minute. Add coconut and tamarind to that and fry altogether for one more minute. Cool it. Add salt and grind to a thick paste.

Exit mobile version