Curry leaves chutney is a flavorful and aromatic condiment made from fresh curry leaves, spices, and herbs. It is commonly used as a dip or accompaniment to various Indian dishes, such as idli, dosa, or rice. Here’s a simple recipe to make curry leaves chutney:
Curry Leaves Chutney | Kariveppilai Thuvaiyal
Course: ChutneyCuisine: Indian, TamilDifficulty: Easy
Servings
4
servingsPrep time
5
minutesCooking time
5
minutesCurry leaves chutney is a flavorful condiment made from fresh curry leaves, spices, and herbs, often used as a dip for various Indian dishes like idli, dosa, or rice. This aromatic chutney enhances the taste of these dishes.
Ingredients
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
Asafoetida – a small pea size
Salt – ¾ teaspoon
Oil – 2 teaspoons
Directions
- Heat oil in a kadai and begin by frying the asafoetida, dhals, and red chillies. Just before you finish frying, add the curry leaves and reduce the stove to its lowest setting. Allow the curry leaves to fry for about a minute to infuse the oil with their aroma.
- Then, add coconut and tamarind to the kadai and continue frying the mixture for an additional minute, ensuring the flavors meld together.
- After frying, take the kadai off the heat and let the ingredients cool down. Once cooled, add salt to the mixture and grind everything into a thick paste.