Curry leaves chutney recipe is made in two ways in my home. A chutney that is creamy thick and smooth goes well with idli, dosa, pongal and most other south Indian breakfasts.The other is the karivepaku pachadi which is made similar to the methi leaves chutney that goes best with rice. We also make the curry leaves podi rice that is a quick fix to dinner any time.
Curry leaves are high in antioxidants, minerals and vitamins. Consuming them regularly can help to beat infections, anemia, diabetes, bad cholesterol and many other disorders in human body.
Curry leaves are proved to increase metabolism and control blood sugar levels when consumed regularly or often. Please use google search to know more.
Tips to make curry leaves chutney
Curry leaves: For those who are doubtful about the nutrients being lost in stir fried curry leaves. You can dry the curry leaves in shade for few days until they turn crisp.
Mash them up, to powder with moist free hands and store it in a glass jar. If desired can be refrigerated.
Add to the chutney whenever needed. My mum dries the curry leaves in the veranda during the day for three days to dehydrate them completely, not during the monsoons since the leaves get molded.
Chilies: I have used red chilies, however you can also use green chilies but the taste alters.
Ginger: I have used ginger but you can also replace it with garlic. But you will get a pungent flavor.
Chana dal: I personally prefer chana dal or bengal gram for our chutneys as the texture, flavor, taste and aroma are exceptionally good. However you can simply replace chana dal with roasted gram or pottukadalai. Even peanuts or coconut go well in this curry leaves chutney.
Tempering: I did not temper the chutney as such it doesn’t need. Since it is so flavorful, smooth and tasty on its own.
I color of the chutney will be different if green chilies or coconut are used.
This chutney can be served with any variety of idli, dosa, upma,pongal.
Curry leaves chutney or karivepaku pachadi recipe
Ingredients (US cup = 240ml )
- 8 sprigs curry leaves large (1 cup loosely measured)
- 2 to 3 tbsp Chana dal or senaga pappu or ½ cup coconut or 4 tbsp peanuts
- 1 garlic clove or ¼ inch ginger
- ½ tsp cumin or jeera
- 2 to 3 Red chilies or green chilies
- 1 tbsp Lemon juice or tamarind as needed
- Salt as needed
- 1 tsp Oil
- Wash curry leaves in lot of water, drain them in a colander.
- Soak tamarind in little warm water. Skip if using lemon juice.
- Pour 1 tsp oil to a pan. Add the curry leaves and fry until crisp on a medium heat. Fry jeera in the same pan. Skip this step if you are using curry leaves powder.Set aside the leaves to cool in a plate.
- If using green chilies and coconut, skip this step. Pour 1 tsp oil to the same pan. Fry chilies and chana dal until golden.
- Blend together curry leaves, jeera, chilies, garlic, chana dal or coconut, tamarind or lemon juice and salt with enough water.
- Check salt and add more if needed.
- Curry leaves chutney is ready to serve.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes