Warm, richly spiced, and built for a satisfying meal, Curry Leaves Chutney is a vegetarian South Indian side dish made with simple everyday ingredients in about 10 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 5 minutes
- Total time: 10 minutes
- Yield: 3
- Category: Side Dish
- Cuisine: South Indian
Ingredients
- 1 cup curry leaves
- 1 teaspoon urad dal ((husked black gram))
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ½ inch ginger
- 1 or 2 green chilies, (chopped)
- ½ cup grated coconut
- 1 tablespoon roasted chana dal ((roasted bengal gram) - optional)
- 1 pinch asafoetida ((hing))
- 2 tablespoons oil
- salt as required
Method
- Rinse and dry the curry leaves or kadi patta with a clean kitchen towel. Ensure that you have dried the curry leaves thoroughly and there is no moisture or water on them.
- Heat oil in a frying pan.
- Then add mustard seeds and urad dal.
- On low heat, allow the mustard seeds to crackle and the urad dal to get a reddish brown.
- Add the cumin seeds. Then add the ginger, green chilies. Stir and mix very well.
- Then add curry leaves. Stir and saute the leaves on low heat with continuous stirrings till they become slightly crisp.
- Don't brown them as this would make the chutney bitter. let this mixture cool down.
- Then in a chutney grinder or mixer grinder, add the sauteed curry leaves mixture with some salt and water.
- Also add the grated coconut and roasted chana dal.
- You can make a thick chutney or a chutney with medium consistency. So add water accordingly.
- Grind or blend all the ingredients into a smooth and fine chutney.
- Pour in a serving bowl and serve the curry leaves chutney with upma, pakora, idli, dosa or medu vada or any snack.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
