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Curry Leaves Chutney | Karuveppilai Thuvaiyal Recipe

A simple side dish made with curry leaves that goes well South Indian Breakfast dishes as well as with steamed rice.

Course Side Dish
Cuisine Indian

Ingredients

  • 1 cup, packed Curry leaves
  • 2 teaspoons Oil Divided
  • 3 tablespoons URad dal
  • 2 tablespoons Channa Dal
  • 3 numbers red chilies, broken
  • 1 small bit Tamarind
  • 2 teaspoons grated coconut
  • A pinch Asafoetida
  • Salt to taste
  • Tempering
  • 1 teaspoon Oil
  • 1/2 teaspoon Mustard seeds
  • 1/2 teaspoon Cumin seeds
  • 1/2 teaspoon Urad dal
  • 1 number Red chili, broken

Instructions

  1. Remove the leaves from the stalk and wash them well. Drain . Heat oil in a pan and add the leave. Saute till the leaves shrink a bit. Transfer onto a plate

  2. In the same pan, heat oil and add urad dal, channa dal and red chilies.When the dal turns brown add tamarind bits and remove from heat.Transfer this too onto the plate with curry leaves.

  3. Once the ingredients cook grind it along with asafoetida, salt,coconut to a semi smooth paste adding a little water. Transfer the chutney into a bowl.

  4. Heat oil for seasoning. Add mustard seeds, cumin seeds, urad dal and broken red chilies. When the dal turns brown, pour over the chutney.Mix well and serve.