Curry Leaves Chutney | Karuveppilai Chutney - Vidhya’s Vegetarian Kitchen

square image of curry leaves chutney served in clay ware

5 from 1 vote

Curry Leaves Chutney | Karuveppilai Chutney

Delicious curry leaves chutney recipe that pairs well with rice, idli, dosa, and other tiffin items! Learn how to make this karuveppilai chutney with detailed step-wise pictures.

Prep Time10

Cook Time20

Total Time30

Course: Accompaniment, Entree

Cuisine: South Indian

Keyword: cilantro curry leaves chutney, karuveppilai chutney

Servings:

Calories: 98kcal

Author: Srividhya G

Equipment

1 Mixer jar or coffee grinder

Ingredients

Measurement Details: 1 cup=240ml; 1 tbsp = 15ml; 1 tsp = 5ml;

1 tsp oil
2 tbsp urad dal
¼ tsp asafoetida heaped
3 dried chilies or to taste
6 grams tamarind a small gooseberry sized
1 cup curry leaves approx 22 grams
½ cup coconut
½ cup water for thin consistency, add up to ¾ cup of water

To Temper

1 tsp oil
½ tsp mustard seeds

Instructions

Prep-Work

Wash the curry leaves, spread them on a towel, and pat them dry.

How to make karuveppilai chutney

Heat a pan and add the oil. When the oil is hot, add the urad dal and asafoetida.
When it turns light golden brown, add the dried red chilies and roast until the urad dal turns deep golden brown and the chilies become crisp.
Turn off the heat and add the curry leaves and the tamarind. Let the curry leaves wilt in the heat, and the urad dal cool down.
After the mixture is cooled down, transfer the mixture to the mixer jar. Add salt and coconut too.
Without adding water, pulse it coarsely.
Then add the required water and grind it into a smooth paste.
In a separate tempering pan, heat the remaining one tsp of oil, and when it is hot, add the mustard seeds. When it splutters, add it to the chutney. And that's it. The curry leaves chutney is ready.

Notes

I prefer adding coconut to this chutney as it adds flavor. If you are not using coconut, you can increase the curry leaves measure to 1.5 cups.
Adjust the spice, salt, and tamarind as per your preference.
If you use tamarind paste, one tsp of tamarind should be sufficient for this measure.

Nutrition