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.
For more Chutney recipes, check
capsicum chutney
onion ginger chutney
red capsicum chutney
radish chutney
Curry leaves chutney or karivepaku pachadi recipe
Curry leaves chutney
For best results follow the step-by-step photos above the recipe card
Ingredients (1 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
Instructions
- 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.
NUTRITION (estimation only)
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.
© Swasthi’s Recipes
Ingridmarias says
I faithfully follow your recipe sometimes it comes out well but when it does not it’s my mistake but thank you so so so much
swasthi says
Hi,
You are welcome! Great to hear that. Thank you so much for leaving a comment!
Makes me really happy.
🙂
Urvashi says
Recipe👌…will try
swasthi says
Thanks Urvashi. Yes do try them!
Shrineevas Sant says
Dear Mrs Swasthiji,
I have tried many many Dishes,as I stay alone,am a foodie & Love Cooking,which is a Great art.Today I Searched your Blog,as 2 marrow am going to prepare,Dal Vada,using all three dals,i.e Moong,Urad & Chana in the proportions given by you .
I have also tried Idli’s many a times,though they were always Hard & NOT soft Spongy,though I have never ever used Idli Rava,if I am required to use that,What is the proportion of the same,with Rice ( Ordinary Rice ),what might have went Wrong? Also till date,I am Unsuccessful in making Excellent,Fully risen,Soft & Spongy,Khaman Dhokla,can you identify my Mistakes & tell me,how to rectify these,please?
Herewith wishing all the very Best to you,Your Husband & the Kids,
Shrineevas Sant,Nashik-India
swasthi says
Hi Shrineevas ji
Sorry for the delay.
Thank you so much for reading the blog.
Idlis turn out good with idli rice and not with raw rice as it is too starchy. If making with raw rice you will need to use aged rice otherwise they may not turn out good. You can check the idli recipe here. I will share the recipe of khaman dhokla soon. Thanks for being here.
prathyusha says
mam r u from andhra how u knw all names perfectly 😊 without any mistakes u r tellng karivepaku pachadi 😄
swasthi says
Hi Prathyusha
Yes we are telugu speaking. Thanks for reading the blog. Hope you like the recipes.
Latha saran says
So yummy thanks for the recipe ?
Priyadharshini says
Yummy taste..tried karuvepilai chutney by adding some coconut.. Yummy yummy
swasthi says
Thanks Priya
Yes you can add coconut
vidhya says
I like u r recipe’s and thanks
swasthi says
Welcome Vidhya
ushamadhavan says
wow yummy recipes really came out wel specialy radish chutney thank u soo much
swasthi says
welcome Usha
ushamadhavan says
simply superb
Sangeetha says
Very useful and easy receipes Thank you
swasthi says
Welcome Sangeeta
Ana says
I lik all resepies. Tq ma
swasthi says
Welcome
i am happy you like the recipes.
Madhavi says
Hi swasthi! Made this chutney and came out really well. Yes the channa dal gave a creamy texture and tasted well. Thanks a lot. Refridgerated and used for four days and tasted good also how to make the chutney pachadi style to eat with rice? Please suggest.
swasthi says
Hello Madhavi, iam glad you liked it. For making the pachadi for rice, we make it the same way like this beetroot chutney but without green chili. We use tamarind. Also 1 tsp coriander seeds can also be used.You will have to chop the curry leaves finely and then fry in oil till they turn crisp. hope this helps
sumathi says
Peanut chutney is really superb
swasthi says
Thank you sumathi
khushi says
swasthi,its an amazing recipe…healthy n tasty aswell…everyone shud try this…I loved d taste! ! thank u fr such a healthy recipe! ! gud job!! 🙂
swasthi says
Thanks Khushi, iam glad you liked it.
once again thanks a lot for the feedback
🙂
Suja Manoj says
Flavorful chutney,will surely try this.
swasthi says
Thank you Suja
🙂