SIDE DISH

CURRY LEAVES CHUTNEY | KARUVEPILLAI CHUTNEY

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Curry leaves is usually used for tempering and it is well known for its health benefits. This chutney is very simple to make and goes well with idly and dosa. I have already posted curry leaves kulambu and prepared this chutney for dosa. Soon going to try idly podi too as I love curry leaves for its benefits on hair growth.

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INGREDIENTS:

  • Curry leaves – 1 cup
  • Coconut grated – 4 tsp
  • Tamarind – small lemon size
  • Moong dal – 1 tsp
  • Toor dal – 1 tsp
  • Fenugreek seeds – 1 tsp
  • Red chilli – 4
  • Salt – as required
  • Oil – 1 tsp

FOR TEMPERING:

  • Mustard seeds – 1 /3 tsp
  • Oil – 1  tsp

METHOD:

1.Wash curry leaves and pat it dry. Heat a tsp of oil in pan, roast fenugreek seeds, Toor dal and moong dal.

2.When they become little brown, add curry leaves and red chilli. Fry until the curry leaves turns little crispy.

3.Let it cool, transfer to mixer and add coconut, tamarind and salt.

4.Grind into fine paste adding little water. Heat oil and add mustard seeds, after they splutter add the chutney to it and saute for a minute in low flame.

5.You can also transfer the tempering to chutney and mix well.

6.Serve with idly or dosa.

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