Curry leaf chutney
The curry leaf chutney is a flavourful South Indian condiment made by blending fresh curry leaves with coconut, green chillies, and spices. It's a perfect accompaniment for dosas, idlis, or rice, offering a fragrant, tangy, and slightly spicy taste.
Ingredients
- Fresh curry leaves – 1 handful approximately 15gms, washed
- ½ cup Grated coconut
- 2 tbsp Urad dal
- 1 tbsp Chana dal
- 2 green chillies
- 10 shallots
- Tamarind – a small piece or 1/2 tsp tamarind paste
- 2 Garlic cloves
- 1- inch size ginger
- 2 tbsp Oil
- Salt to taste
- Water as needed for grinding
For tempering:
- 1 tbsp Oil
- ½ tsp Mustard seeds
- ½ tsp urad dal
- 1 dry red chilli
- A pinch of Asafoetida/hing
- A few curry leaves
Instructions
- Heat 1 tbsp of oil in a pan. Add urad dal and chana dal. Fry until the dals turn golden brown.
- Add the garlic, ginger, green chillies, shallots, tamarind, salt and saute.
- Add the curry leaves and roast them until they become crisp and aromatic.
- Add the grated coconut and combine well.
- Turn off the flame and let it cool.
- Add this into a mixer with a little water and grind to a smooth paste. Adjust the consistency by adding more water if needed.
Tempering:
- In a small pan, heat oil and add mustard seeds. Once they splutter, add dry red chilli, asafoetida/hing and curry leaves. Pour this tempering over the chutney.
- Serve the karuvepillai chutney with dosa, idli, or rice! It’s a nutritious, flavourful chutney that elevates any meal.