Curry Leaves Pottukadalai Chutney

Curry leaves pottukadalai chutney is a delicious South Indian chutney made with curry leaves, roasted gram dal (pottukadalai), green chilies, ginger, tamarind, and salt. It is a flavorful and aromatic condiment that pairs well with dosa, idli, and other South Indian dishes. To make this chutney, simply blend all the ingredients together in a food processor or blender until smooth and serve as a side dish with your favorite meal.

Try these other chutneys like Curry Leaves Kuzhambu, Curry Leaves Rice, Curry Leaves Powder, Curry Leaves Tomato Chutney

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  Tomato Curry Leaves Chutney

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  A chutney made with tomato and curry leaves.

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  Coconut Curry Leaves Chutney

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  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.

  Cuisine: Indian, Tamil
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  Curry leaves Rice

  Cooks in 70 minutesDifficulty: Easy

  A flavored rice made with curry leaves and garnished with cashew nuts.

  Cuisine: Indian, Tamil

Curry Leaves Pottukadalai Chutney

Recipe by S Kamala

0.0 from 0 votes

Course: ChutneyCuisine: Indian, TamilDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

5

minutes

Curry leaves pottukadalai chutney is a delicious South Indian chutney made with curry leaves, roasted gram dal (pottukadalai), green chilies, garlic, tamarind, and salt.

Ingredients

• Curry Leaves – ½ cup

• Pottu kadalai – 1 tablespoon

• Green Chillies – 2 to 3

• Fresh ginger – a small piece

• Tamarind – a small gooseberry size

• Salt – ½ teaspoon or as per taste

• For Seasoning:

• Oil – 1 teaspoon

• Mustard – ½ teaspoon

• Urad dhal – 1 teaspoon

• Jeeragam (Cumin) – ½ teaspoon

• Asafoetida Powder – a pinch

Directions

• Grind curry leaves, pottu kadalai, green chillies, ginger, tamarind and salt together to a fine paste.
• In a small kadai add the oil and when it is hot add mustard.
• When it pops up add urad dhal, jeeragam (Cumin) and asafoetida powder and fry till the urad dhal turn light brown.
• Pour this seasoning over the chutney.

Recipe Video

Notes