Curry Leaves or Karuveppilai Chutney

Name: Curry Leaves or Karuveppilai Chutney
Total time: 600 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup curry leaves; 2 tbsp peanuts; 4 tbsp coconut grated; 1 tbsp roasted gram (chana dal); 2 green chillies; 1 tsp tamarind paste; 1 tsp lemon juice; 3 garlic cloves; 1/2 tsp minced ginger; 1/4th tsp mustard seeds; 1/4th tsp cumin seeds; 1/4th tsp red chilli powder; 1 pinch asafoetida; As Per Taste Salt; 4 tsp oil

Kumkum Chatterjee @cook_12055532

#SIS
South Indian breakfast is incomplete without a chutney or side dish.There are many types of chutneys and one such popular recipe is Curry Leaves Chutney.Curry leaves have immense health benefits and is a powerhouse of nutrition. Adding peanuts and coconut balance out the bitterness of curry leaves and lends an unique flavour to this chutney. Mix in a simple seasoning of mustard seeds,dry red chilli,asafoetida and red chilli powder with a sprinkling of lemon juice and an unique flavourful chutney is ready within minutes. Serve it as a side dish with masala vada,idli,dosa,upma,uttappam,appam etc.

Kumkum Chatterjee @cook_12055532

Saved

Ingredients

10 minutes

4 servings

1 cupcurry leaves
2 tbsppeanuts
4 tbspcoconut grated
1 tbsproasted gram (chana dal)
2green chillies
1 tsptamarind paste
1 tsplemon juice
3garlic cloves
1/2 tspminced ginger
1/4th tsp mustard seeds
1/4th tsp cumin seeds
1/4th tsp red chilli powder
1 pinchasafoetida
As Per TasteSalt
4 tspoil

Saved

Steps

10 minutes

1

Dry roast peanuts either in a pan or microwave till they are crispy.Heat 2 tsp oil in a pan and fry minced garlic and ginger.Add the washed and dried curry leaves to the pan and fry till they are crisp or microwave. Cool and add the curry leaves,alongwith roasted peanuts,sautéed ginger garlic,tamarind paste, 1 green chilli and grated coconut in a mixer grinder and grind to a fine paste adding few spoons water.Add salt to taste.
2

Heat oil in a pan and add cumin, mustard seeds, soaked bengal gram and asafoetida (hing).After they splutter, add 1 dry red chilli and fry till crisp.Then add 1/4 th tsp red chilli powder.Saute and immediately pour this tempering over the chutney. Sprinkle lemon juice and mix well.Serve this tasty and tangy curry leaves chutney with masala vada,idli,dosa, uttapam or appam.