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Curry Leaves Chutney Recipe | Karuveppilai Chutney Recipe

Posted on January 30, 2022 Category: Indian Breakfast Recipes, Indian Chutney Recipes

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Curry Leaves Chutney Recipe / Karuveppilai Chutney Recipe with step-by-step pics and a lot of tips. Curry leaves also known as ‘kadi patta’ in Hindi, Karuveppilai in Tamil, Karibevu in Kannada, are one of the most essential herbs used in Indian cooking. It is widely used for seasoning in Indian Cuisine which lends an extraordinary aroma to the dish. Though it has innumerable health benefits, we usually throw away the curry leaves. To make use of the benefits to the fullest, we can prepare this easy peasy chutney and it can also be done in minutes.  Curry leaves help in digestion, are good for improving eyesight, in reducing weight, and are an excellent source for healthy & shiny hair – the reason they are also added to coconut oil which is applied on the head. It pairs well with Idli, Dosa, Rice Upma, and even Ghee Pongal.  If interested, check my other similar recipes like Mint Chutney, Coriander Chutney, Mint Coriander Chutney, etc.

✔ Check my other related recipes like

  • How to Store Curry Leaves – for a long time
  • Curry Leaves Powder / Karuveppilai Podi
  • Curry Leaves Kuzhambu / Karuveppilai Kulambu
  • Curry Leaves Rice / Karuveppilai Sadam
Kadi Patta Chutney

Kadi Patta Chutney

Curry Leaves Chutney

Curry Leaves Chutney Recipe | Karuveppilai Chutney Recipe

Priya Santhamohan
Curry Leaves Chutney Recipe / Karuveppilai Chutney Recipe is an easy peasy chutney and it can also be done in minutes. It pairs well with Idli, Dosa, Rice Upma, and even Ghee Pongal.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Breakfast, Chutney Recipes
Cuisine South Indian
Servings 3 People
Calories 149 kcal

Equipment

  • Stovetop
  • Kadai / Pan

Ingredients
  

  • ½ Cup Curry Leaves
  • 1 tbsp Urad Dal
  • 2 Green Chilli
  • 1 Small Gooseberry Size Tamarind
  • 2 tsp Fried Gram
  • ¼ Cup Grated Coconut
  • Salt As Required

To Temper

  • 2 tsp Oil
  • 1 tsp Mustard Seeds
  • ½ tsp Urad Dal
  • 2 Red Chilli
  • 1 Generous Pinch Hing

Instructions
 

  • Remove the curry leaves from the main stem (use fresh and mature curry leaves). Rinse the curry leaves at least 3-4 times and drain the water thoroughly. Then, measure 1/2 cup of curry leaves, 1/4 cup of grated coconut, 2 tsp of fried gram and 1 tbsp of urad dal. Also, measure 2 green chilli and 1 small gooseberry sized tamarind.
    To Temper: Measure 1 tsp of mustard seeds, 1/2 tsp of urad dal, 2 red chillies and hing.
  • Heat 2 tsp of oil in a pan, then add the urad dal and roast till golden colour. Add the green chillies, tamarind and give a quick stir. Then, keep it separately.
  • To the same pan, add the curry leaves. In low flame, dry roast till the curry leaves turn crispy but don’t burn it (ensure the raw smell from the curry leaves). Let everything cool down.
  • To a mixer, add the roasted urad dal, green chillies, tamarind and curry leaves. Then, add the grated coconut, fried gram and required salt.
  • First, grind it roughly. Then, pour water little by little and grind it to a smooth or coarse texture as preferred.
  • Heat 2 tsp of oil in a pan and add the mustard seeds. Once it starts to splutter, add the urad dal and red chilli. Then, sprinkle 1 pinch of hing generously. Pour the tempered ingredients over the chutney and mix well.
    Serve this Karuveppilai Chutney Recipe with Rava Idli or Tomato Dosa.

Notes

Tips for Karuveppilai Chutney Recipe

1. Use fresh curry leaves only, for vibrant color and a nice aroma.
2. For more flavor, use sesame oil to fry the ingredients for the best flavor.
3. Urad dal can be replaced with the same quantity of chana dal.
4. Green chili can be replaced with red chili but fry and then grind it.
5. Adjust chilies as per spiciness preferred for this Karuveppilai Chutney Recipe.
6. Don’t skip tamarind as it enhances the taste of the curry leaves chutney recipe.
7. If you skip coconut, this chutney stays good for 1 week under refrigeration.
8. For a more vibrant color, add 1 pinch of turmeric powder color while grinding the chutney.
Keyword Curry Leaves Chutney Recipe, kadi patta chutney, Karuveppilai Chutney Recipe

 

Karuveppilai Chutney Recipe

Karuveppilai Chutney Recipe

Method for Curry Leaves Chutney Recipe

1. Remove the curry leaves from the main stem (use fresh and mature curry leaves). Rinse the curry leaves at least 3-4 times and drain the water thoroughly. Then, measure 1/2 cup of curry leaves, 1/4 cup of grated coconut, 2 tsp of fried gram and 1 tbsp of urad dal. Also, measure 2 green chilli and 1 small gooseberry sized tamarind.
To Temper: Measure 1 tsp of mustard seeds, 1/2 tsp of urad dal, 2 red chillies and hing.
kadi patta chutney
2. Heat 2 tsp of oil in a pan, then add the urad dal and roast till golden colour. Add the green chillies, tamarind and give a quick stir. Then, keep it separately.
karibevu chutney
3. To the same pan, add the curry leaves. In low flame, dry roast till the curry leaves turn crispy but don’t burn it (ensure the raw smell from the curry leaves). Let everything cool down.
chettinad kuruveppilai chutney
4. To a mixer, add the roasted urad dal, green chillies, tamarind and curry leaves. Then, add the grated coconut, fried gram and required salt.
karepak chutney
5. First, grind it roughly. Then, pour water little by little and grind it to a smooth or coarse texture as preferred.
kari leaves chutney
6. Heat 2 tsp of oil in a pan and add the mustard seeds. Once it starts to splutter, add the urad dal and red chilli. Then, sprinkle 1 pinch of hing generously. Pour the tempered ingredients over the chutney and mix well.
Karuveppilai Chutney
Serve this Karuveppilai Chutney Recipe with Rava Idli or Tomato Dosa.

Curry Leaves Chutney Recipe

Curry Leaves Chutney Recipe

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Filed Under: Indian Breakfast Recipes, Indian Chutney Recipes Tagged With: chettinad kuruveppilai chutney, curry leaves chutney andhra style, curry leaves chutney for dosa, curry leaves chutney in tamil, curry leaves chutney with coconut, curry patta chutney, kadi patta chutney, kadi patta chutney recipe, karepak chutney, kari leaves chutney, kari patta chutney, karibevu chutney, karivepaku chutney, karuveppilai thogayal, patta chutney

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Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog. Read more…

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