Name: Curry Leaves Chutney Recipe | Karuveppilai Chutney Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
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); 2 tsp Oil; 1 tsp Mustard Seeds; ½ tsp Urad Dal; 2 Red Chilli; 1 Generous Pinch Hing

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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

Kadi Patta 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

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.

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.

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.

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.

5. First, grind it roughly. Then, pour water little by little and grind it to a smooth or coarse texture as preferred.

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.

Serve this Karuveppilai Chutney Recipe with Rava Idli or Tomato Dosa.