The vegetable vendor near my house always gives me a lot of curry leaves for free and most of the time I am lost as to what to cook with it! Sometimes I make this chutney or this thogayal and I regularly use it for making curry leaves hair oil too!
This chutney tastes great, it doesn't taste bitter, it's just the right amount of curry leaves to make it a tasty chutney and a healthy side dish for idlis or dosa!
KARUVEPILLAI CHUTNEY
Preparation time 10 mins | Cooking time 3 mins | Serves 2
Ingredients
2. When the dal changes color add the washed and cleaned curry leaves and saute for a few minutes.
3. Add the coconut pieces and tamarind. Fry for a few seconds and switch off.
4. When the mixture cools down, transfer it to the mixer and grind it with salt. Transfer to a bowl.
5. To Temper - In a small tadka pan, heat the oil. Add the mustard seeds, urad dal and curry leaves.
6. When the mustard seeds splutter, add it to the chutney and mix.
Notes
1. You can add some garlic as well.
2. You can also increase the amount of coconut and red chillies used.
Until next time,
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This chutney tastes great, it doesn't taste bitter, it's just the right amount of curry leaves to make it a tasty chutney and a healthy side dish for idlis or dosa!
KARUVEPILLAI CHUTNEY
Preparation time 10 mins | Cooking time 3 mins | Serves 2
Ingredients
- Curry leaves - 1 cup packed
- Coconut - 7 small chisels
- Red chilli - 2
- Tamarind - a small piece
- Urad dal - 1 tbsp
- Hing - 1/4 tsp
- Oil - 1 tbsp
- Oil - 1 tsp
- Mustard seeds - 1/2 tsp
- Urad dal - 1/4 tsp
- Curry leaves - few
Some other chutney recipes
- Pottukadalai Chutney
- Peanut Tomato Chutney
- Onion Tomato Chutney
- Curry leaves Thogayal | Karuveppilai Thuvaiyal
- Coriander Thogayal | Kothamalli Thovaiyal
- Mint Thogayal | Pudina Thovaiyal
- Coconut Chutney | Thenga Chutney
- Onion Coconut Chutney
- Coriander Chutney | Kothamalli Chutney
- Onion Chutney | Vengaya Chutney
- Peanut Chutney | Verkadalai Chutney
- Garlic Chutney | Poondu Chutney
- Tomato Garlic Chutney
- Easy Onion Tomato Chutney
- Spicy Onion Tomato Chutney
- OPOS Tomato Coriander Chutney
- Cabbage Chutney
- Red Chutney for Idli, Dosa
Method
1. In a kadai, heat the oil, add the urad dal, red chilli and hing. 
2. When the dal changes color add the washed and cleaned curry leaves and saute for a few minutes.
3. Add the coconut pieces and tamarind. Fry for a few seconds and switch off.
4. When the mixture cools down, transfer it to the mixer and grind it with salt. Transfer to a bowl.
5. To Temper - In a small tadka pan, heat the oil. Add the mustard seeds, urad dal and curry leaves.
6. When the mustard seeds splutter, add it to the chutney and mix.
Notes
1. You can add some garlic as well.
2. You can also increase the amount of coconut and red chillies used.
Until next time,
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