Curry Leaves Chutney

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Curry leaves chutney is a quintessential side dish for every south indian meal. Making it takes about 10 minutes, and tastes out-of-sight. Check out the steps below to learn how to make this mouth-watering Indian side dish. Curry leaves chutney is one of my favorite things to eat with my meals. I remember the first time I tried it… Indian food was…

curry leaves chutney recipe | karuveppilai chutney | kadi patta chutney

curry leaves chutney recipe | karuveppilai chutney | kadi patta chutney | karibevu chutney with detailed photo and video recipe. simple and healthy chutney or condiment recipe prepared with fresh curry leaves & coconut. it is an ideal side dish for morning breakfast particularly for idli and dosa recipes. but it also tastes great when served as a side dish for dal rice or rasam rice combo.

curry leaves chutney recipe | karuveppilai chutney | kadi patta chutney | karibevu chutney with step by step photo and video recipe. south indian breakfast recipes are almost incomplete without a suitable chutney or side dish recipes. hence there are many unique and innovative recipes to be offered from south indian cuisine. one such popular and the unique recipe is curry leaves chutney recipe.

in my previous post, i had shared another side dish from curry leaves, i.e curry leaves chutney powder. i got a positive response for it and at the same time, i got several requests for an authentic curry leaves chutney recipe with coconut and peanuts. basically, curry leaves are added in most of the chutney recipes but in limited numbers. but this recipe of curry leaves chutney recipe is unique with one to one ratio of fresh curry leaves and freshly grated coconut. further, i even added roasted peanuts with coconut which adds nice texture and flavour to this chutney recipe. having said that it is not mandatory and can be skipped totally.

furthermore, some tips, variations and recommendations for a perfect and simple curry leaves chutney recipe. firstly, the chutney would turn out to be flavorful if fresh and green curry leaves or kadi patta is used. as matter of fact, i have also tried this recipe with frozen curry leaves and the result was not satisfactory. secondly, the same chutney recipe can be made with red chillies and avoid the green chillies for dark red colour. i personally like the green chillies and green coloured chutney, but it is up to individual preference. lastly, as an alternate version, you can add roasted chana dal or putani in the place of roasted peanuts.

curry leaves chutney recipe | karuveppilai chutney | kadi patta chutney

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

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Coursechutney

Cuisinesouth indian

Servings1 bowl

INGREDIENTS 

1x2x3x

  • ▢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

INSTRUCTIONS 

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

Curry Leaves Chutney Recipe

Curry leaves chutney recipe – South Indian chutney made from curry leaves and coconut. This goes perfect as a side with idli, dosa, vada, uttapam.

I always have curry leaves in my fridge and use it in my day to day cooking like dal, sabzi and kadhi.

The other day, I was looking into small booklet of Andhra recipes and I found this curry leaves chutney recipe.

That weekend, I made this chutney and also made rava uttapam to have it as a breakfast. We both just loved it. I have never imagined that this herb could made this delicious chutney.

The leftover I stored into the fridge. And after few days we had it with dhokla and it was good combination.

Here I have used added little amount of peanuts. But the original recipe was calling for sesame seeds. You can use any. You can use roasted bengal gram aka dalia too.

Other than curry leaves, coconut is added as a main ingredient.

The important thing to note while sauteing curry leaves, DO NOT overcook them. Otherwise chutney will not taste good.

How To Make Curry Leaves Chutney?

1) Heat the oil in a pan on medium heat. Once hot add mustard seeds and let them pop.

2) Then add chopped green chilies, ginger, garlic and onion.

mustard seeds, onion, ginger, green chili into hot oil

3) Mix and cook till onion becomes soft and light brown in color.

4) Then add curry leaves.

adding curry leaves

5) Mix and saute for 2-3 minutes only or till they become slight crisp. Let it cool slightly.

6) Take that into the grinder jar.

transfer mixture into grinder

7) Add grated coconut, peanuts and salt.

8) Squeeze the fresh lemon juice.

adding coconut, peanuts and lemon juice

9) Add water.

10) Grind into smooth chutney.

grind into the chutney

Remove it to a bowl and serve.

Serving suggestion: Serve curry leaves chutney with idli, dosa, uttapam or upma.

Curry Leaves Chutney Recipe

South Indian style curry leaves chutney – It is made with curry leaves and coconut. Serve with idli, dosa, vada, upma etc.

Course: Side Dish

Cuisine: South Indian

Calories: 98kcal

 Servings 4 Servings (Around 1 cup)

Prep Time5 minutes

Cook Time5 minutes

Total Time10 minutes

Ingredients  1x2x3x

To Saute:

  • ▢3 teaspoons Oil
  • ▢1 teaspoon Mustard seeds
  • ▢3-4 Green chilies roughly chopped
  • ▢½ inch Ginger chopped
  • ▢2 cloves Garlic
  • ▢¼ cup Shallots Shallots or use onion, sliced
  • ▢1 cup Curry leaves cleaned and loosely packed

To make curry leaves chutney:

  • ▢½ cup Coconut grated
  • ▢1 tablespoon Peanuts
  • ▢Salt to taste
  • ▢2 teaspoons Lemon juice
  • ▢½ to ¾ cup Water

Instructions 

  • Heat the oil in a pan on medium heat.
  • Once hot add mustard seeds and let them pop.
  • Then add chopped green chilies, ginger, garlic and onion. Mix and cook till onion becomes soft and light brown in color.
  • Then add curry leaves. Mix and saute for 2-3 minutes only or till they become slight crisp.
  • Let it cool slightly. Take that into the grinder jar.
  • Add grated coconut, peanuts and salt.
  • Squeeze the fresh lemon juice and add water.
  • Grind into smooth chutney.
  • Remove it to a bowl and serve.

Nutrition

Serving: 0.25cup | Calories: 98kcal | Carbohydrates: 5.6g | Protein: 1.7g | Fat: 8.2g | Saturated Fat: 3.6g | Sodium: 154mg | Potassium: 127mg | Fiber: 1.6g | Sugar: 1.2g | Vitamin A: 350IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 2mg

*Nutrition information is a rough estimate for 1 serving

Curry leaves chutney recipe with its health benefits & how to use it effectively

Curry leaves (Murraya koenigii – Known as Kariveppilai in Tamil, Kadi patta in hindi, Karivepaku in Telugu) has irreplaceable place in South-Indian cooking.

It is a must have for everyday cooking in our households.

I have seen its usage from childhood in different ways. But I realized how much I like it only after I moved to Saudi Arabia after my marriage.

Those days in Dammam, we did not get fresh curry leaves as it is Indian-native plant. Some days I did not get curry leaves at all.

It was available only in Indian stores. It comes through various shipments and by the time we buy, it becomes dull, dry or half blackened.

We realize the value of things only when we miss it. I felt the same way for curry leaves. However we cook, if we do not add curry leaves where it requires, I feel like the dish misses the flavor.

Since that time I search and find fresh curry leaves whenever I go for vegetable shopping.

Now in Kuwait, I get fresh curry leaves most of the times. If you are used to curry leaves flavor and south-Indian cooking, you will surely understand how I feel for this bunch of leaves.

Apart from flavor, curry leaves has many health benefits.

Uses and Health Benefits of curry leaves

The culinery uses of curry leaves are abundant. Curry leaves is one ingredient which we never miss in our daily cooking.

Lets see the uses and benefits of curry leaves here.

  1. We use curry leaves for seasoning. Particularly the curry and stir fry are seasoned with it along with mustard and urad dal.
  2. It is mainly used as flavor enhancer in both vegetarian as well as non-vegetarian food preparation.
  3. We prepare chutney ( ground paste) along with some spices.
  4. Curry leaves are dried and powdered to prepare chooranam along with some other herbs.
  5. We use it as postpartum food for mothers. It is coarsely ground or crushed with mortar-pestle along with some spices and given to new mothers along with rice. This helps for breast milk secretion and blood production.
  6. The fresh curry leaves or ground paste is added to coconut oil and boiled. Later the filtered oil is used for hair growth and gray hair treatment. This is well known home remedy for hair growth in our region of Tamilnadu.
  7. Curry leaves are rich in iron, thus improves the blood cell production and recover from anemia.
  8. It is also rich in fiber content, that makes it good food for better digestion and absorption.
  9. Regular consumption of curry leaves is said to improve the eye-sight.
  10. Curry leaves consumption improves immunity.
  11. Curry leaves are rich antioxidants along with its anti-bacterial and anti-fungal properties.
  12. Regular intake of curry leaves may help in reducing the blood sugar levels and bad cholesterol as well.

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