Curry Leaves Chutney | Karuveppilai Thuvaiyal with step by step pictures
The curry leaf trees in our backyard grew beyond bounds! So many new ones too sprouted and the whole place looked very crowded.
So I broke off a few branches and distributed it to my neighbors. Even then I had quite a lot!
So the following few days had loads of curry leaves in all the dishes. But there is only a certain amount you can add to seasoning. So I decided to make some main dishes with curry leaf as the star.
The one that we all liked is this chutney. I goes well as a side with Idli / Dosa and also goes well with steamed rice as well.
It is a healthy and tasty way to appreciate the goodness of curry leaves.
A simple side dish made with curry leaves that goes well South Indian Breakfast dishes as well as with steamed rice.
- 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
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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
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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.
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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.
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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.
Step by step method to prepare Curry Leaves Chutney | Karuveppilai Thuvaiyal Recipe
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.
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.
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.
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.
Goes well with idli / dosa and with steamed rice as well.
This post is for Blogging Marathon #84, Week 4, where I have chosen Dips / Chutney as the theme.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#84
I guess there are pros and cons of having a tree in the backyard.. 🙂 The con here being too much of curry leaves. Good to know you came put with new dishes, at least few everyone loved . Chutney looks really good
How lucky you have a curry tree that keeps growing!..I tried my luck and it didn’t survive at all, always wanted to have a curry plant at home. We used to have a big tree many years ago in my grandparents home and we use to play under it..your words made me remember those days!…The chutney sounds a great way to make use of the leaves PJ.
That must have smelled amazing! My grandmother has a small tree in her backyard and whenever umma comes, she brings some for me… I was hearing we can make it in a small pot, must try in my balcony though I doubt if I have a green thumb…
Very healthy and interesting dip.. never used curry leaves as dip
You have the problem of having too much curry leaves and we have the problem of not having enough. I love all the chutneys you make. Your ullundhu chutney is one of my favorite yet. Between, I am bookmarking this recipe to try soon when my curry leaf plant grows a bit this summer. It has a small baby next to it. Hopefully, it will grow well once summer arrives.
this chutney would add so much flavor – I would love it with some paratha
The luxury of having abundant curry leaves is often appreciated in our region where we shell out a pretty penny for a small bunch of those aromatic leaves. Love the chutney which is rarely made in my kitchen.
I love this crurry leave chutney, its creamy texture, coconut flavor and aroma of curry leaves is great. I made it once but now keep making it with idli.
Omg, i want this chutnry rite now, nothing can beat those fresh curry leaves. Seriously miss them here.
Wow you are so lucky to have so much curry leaves. Here we pay an awful lot for handful of leaves 🙁
Chutney looks delicious.
Curry leaves chutney looks very flavorful and inviting. We have two big trees in our home and we were always making this chutney back in India.
How lucky you are to have a garden and grow fresh herbs and veggies.. miss it badly being in SG. Curry leaves thogaiyal is my fav and love to have it with hot rice and sesame oil, divine!