An abundance of curry leaves in our backyard is always a source of  this fresh herb for the meal. When ever the need arises,which is everyday,I just go and grab a handful. Since we use this herb for seasoning most of our dishes, the presence of this fresh herb seems like a blessing for me.

Today, I made this curry leaves chutney with a slight variation.Usually I add a variety of roasted dals to this chutney but today recipe has no dal.It is curry leaves in the concentrated form.


Curry leaves – 2 bunches
Roasted mustard- 1/2 teaspoon
Garlic – 5 pods
Ginger – 1″ piece
Tamarind paste- 1 teaspoon
Asafoetida powder – a pinch
Coconut grated – 2 tablespoons
Salt – to taste
Oil-1 tablespoon

  1. Heat oil in a pan and put in asafoetida,garlic cloves and chopped ginger.Saute for a couple of minutes.
  2. Reduce the heat and add the curry leaves, grated coconut.Saute for 2 minutes.Switch off flame and let it cool.
  3. Grind the roasted ingredients along with mustard, tamarind paste,salt.[Add water according to the consistency you prefer.]
  4. Remove into a dish and serve with steamed rice.

Here are some other recipes with curry leaves

Karuveppilai Thuvaiyal #1
Curry leaves flavored rice # 1
Curry leaves flavored rice rice # 2
Curry leaf powder
An easy way to Dry curry leaves at home in your microwave if you have surplus and use later.

This Day That Year….

2010Carrot rice with flax seed spice mix
2009Potato Podimas

Bon Appetit….

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