easy curry leaves chutney recipe | karuveppilai chutney | kadi patta chutney

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Total time: 15 minutes
  • Yield: 1 bowl
  • Category: chutney
  • Cuisine: south indian

Ingredients

  • 2 tsp oil
  • 2 clove garlic
  • 1 inch ginger
  • 2 green chilli
  • ½ cup curry leaves
  • 1 cup coconut (grated)
  • small ball sized tamarind
  • 2 tbsp peanuts (roasted)
  • ½ tsp salt
  • ½ cup water

for tempering:

  • 2 tsp oil
  • ¾ tsp mustard
  • ½ tsp urad dal
  • few curry leaves

Method

  1. firstly, in a tawa heat 2 tsp oil and roast 2 clove garlic, 1 inch ginger and 2 green chilli.
  2. roast until the garlic turns golden brown.
  3. now add ½ cup curry leaves and continue to roast.
  4. roast until the leaves turn crisp.
  5. cool completely and transfer the mixture to the blender.
  6. further, add 1 cup grated coconut.
  7. also add small ball sized tamarind, 2 tbsp peanuts and ½ tsp salt.
  8. blend to smooth paste adding ½ cup water.
  9. now prepare the tempering by heat 2 tsp oil.
  10. once the oil turns hot, add ¾ tsp mustard, ½ tsp urad dal and few curry leaves.
  11. splutter the tempering and pour over chutney.
  12. finally, enjoy curry leaves chutney with dosa or idli.

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.