Curry Leaves is used for most tempering in south indian cooking, but its always cornered while eating.I make curry leaves podi often and stock it up. But I wanted to try karuveppilai chutney for a change and it turned out so good that I am planning to make it more often. Last week when I saw fresh curry leaves I made this chutney and podi on the same day and clicked it :) I served it with mini oothapams but goes well even with idlis.
Curry Leaves Chutney Recipe - IngredientsServes: 2Cooking & Preparation Time: 20 mins
Curry leaves - 1/2 cup tightly packed
Coconut - 1/4 cup
Tamarind - 1 tsp
Urad Dal - 1/2 tbsp
Gram Dal - 2 tsp
Green Chillies - 1 small
Salt - to taste
To temper:Oil - 1/2 tsp
Mustard seeds - 1/2 tsp
Hing - a small pinch
1.Dry roast urad dal till golden brown, finally add the tamarind mix and switch it off, set aside, Then roast curry leaves till it shrinks and is slightly crisp.2.Grind coconut, tamarind,roasted urad dal, curry leaves along with gram dal,green chillies and required salt to a fine paste adding very little water.
3.Heat oil and add mustard seeds and hing - allow it to splutter and transfer the tempering to the chutney and mix well.
Serve with hot idlis or mini oothapams like as I did.
- You can even add a tsp of channa dal while roasting urad dal.
- Adding gram dal gives a creamy texture to the chutney.