Curry leaves chutney is a tasty and healthy chutney made with curry leaves, chana dal, urad dal, and red chilis. Curry leaves chutney goes well with idli, dosa, uthappam, upma, and paniyaram. Relieves morning sickness and nausea, is good for diabetics, good for eyesight, and helps in the treatment of weight loss, diarrhoea, and constipation.

Notes

• Karuveppilai thogayal can be made by adding a small amount of water to the same recipe. Thogayal/Thovayal goes well with curd rice, lemon rice and tamarind rice.
• I did not add coconut in this recipe, you can add grated coconut while grinding to make karuveppilai thengai chutney.
• You can replace red chillies with green chillies and if you add green chillies, reduce the amount. Green chillies are spicier than red chillies.
• Adding asafoetida is optional.
• You can add a piece of ginger to enhance the taste.

Other Chutney Varieties – Mint Coconut Chutney, Kothamalli Pudina Chutney for Idli, Idli Podi, Peanut Chutney, Red Chilli Coconut Chutney

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Curry Leaves Chutney

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

Curry leaves chutney is a tasty and healthy chutney made with curry leaves, chana dal, urad dal, and red chilis. Curry leaves chutney goes well with idli, dosa, uthappam, upma, and paniyaram. Relieves morning sickness and nausea, is good for diabetics, good for eyesight, and helps in the treatment of weight loss,

Course: Breakfast, dinner, Side Dish

Cuisine: Indian

Keyword: chutney, curry leaves chutney

Author: Sivagami Meganathan

Ingredients

• 1 tsp Oil
• 1 tsp Chana dal
• 1 tsp Urad dal
• 5 or 6 Red chillis
• 1 cup Curry leaves
• 1/2 tsp Asafoetida
• 1 small piece Tamarind
• Salt as needed

To temper

• 1 tsp Oil
• 1/2 tsp Mustard seeds
• 1/2 tsp urad dal

Instructions

1. Heat oil in a pan, add chana dal and roast for a minute.

2. Add the urad dal and cook till it becomes slightly brown.

3. Add the red chilis and cook for a minute.

4. Add the curry leaves and saute for a few minutes.

5. Add asafoetida and mix well.

6. Add a small piece of tamarind and turn off the flame.

7. Cool down and add the mixture to a mixer jar and add salt.

8. Grind it into a smooth paste with a little water.

9. Season with mustard seeds and urad dal.

10. Serve with idli/dosa.

Method

Step by Step Pictures

1. Heat oil in a pan, add chana dal and roast for a minute.

2. Add the urad dal and cook till it becomes slightly brown.

3. Add red chilis and cook for a minute.

4. Add curry leaves and saute for a few minutes.

5. Add asafoetida and mix well.

6. Add a small piece of tamarind, and turn off the flame.

7. Cool down and add the mixture to a mixer jar and add salt.

8. Grind it into a smooth paste with a little water.

9. Season with mustard seeds and urad dal. Serve with idli/dosa.