Curry leaves chutney|karuveppilai chutney|kadipatta chutney recipe – side dish for idlis,dosas – chutney recipes

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Curry leaves or kadipatha is rich in fibre, calcium, irons and vitamins, helps your heart function better, fights infections, improves digestions and helps lower the blood sugar levels.  Curry leaves is staple in Indian dishes and used as a seasoning as it adds a special flavour to every dish.  Chutney made with curry leaves goes well as a side dish for idlis and dosas and other tiffin varieties in South Indian cuisine.  It stays good for 3-4 days when refrigerated.  Do try to include curry leaves in your diet for a healthy lifestyle..

Other chutney recipes :

Coconut chutney  

Peanut chutney

Mint chutney

Onion chutney

Tomato chutney

Onion tomato chutney

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Prep Time :  10 mins

Cook Time : 5  mins

Servings : 2-3 persons

South Indian cuisine

INGREDIENTS

Curry leaves or kadipatha – 1 cup

Onions – 2 (small sized) (chopped roughly)

Whole red chillies – 2

Garlic cloves – 5 (optional)

Tamarind – one small pea sized ball or 1/2 teaspoon paste

Turmeric powder – one pinch

Cooking oil – 2 tablespoons

Salt to taste

FOR SEASONING

Cooking oil – 1 teaspoon

Asafoetida or hing – a pinch

Mustard seeds or rai – 1/4 teaspoon

Urad dal – 1/2 teaspoon

HOW TO MAKE OR PREPARE CURRY LEAVES OR KADIPATHA CHUTNEY RECIPE

Wash the curry leaves thoroughly under running water.  Pat it dry with a clean kitchen cloth.

Heat 2 tablespoons of oil in a kadai or pan.  Add chopped onions, red chillies and garlic cloves.  Saute on medium flame till the onions become translucent.

Add curry leaves, tamarind and turmeric powder.  Saute on low flame till the curry leaves shrink a bit.  Add salt and saute for few more seconds.  Switch off the flame.  Let the mixture cool down.

Grind the mixture to a smooth paste by adding little water.

Heat 1 teaspoon of oil in a tadka pan.  Add mustard seeds and allow it to splutter.  Add hing and urad dal and stir fry till golden brown.  Pour this seasoning to the chutney.  Mix well.

Serve curry leaves chutney  with idlis or dosas.

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NOTES/TIPS

Adjust the consistency accordingly by adding more or less water.  It should be neither thick nor thin.

You can add few tablespoons of grated coconut too for an enhanced taste.

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