Karuvepilai Chutney (Curry Leaf Chutney)

Karuvepilai Chutney (Curry Leaf Chutney)

I have tried many versions of karivepilai chutney. But this recipe is awesome flavourful and goes very well with idli and dosai. perfectly sauteed curry leaves.. right amount of dry red chillies and tamarind gives this chutney a balanced flavour and taste which is perfect for idli/dosai or bajji/bonda. It is quiet easy to make in the busy mornings too. 

These days we are getting lots of curry leaves from the vegetable shop and most of the time it goes to the trash. The curry leaves has lots of medicinal benefits. So, why don't we try this curry leaf chutney and utilise the curry leaves benefits and discover the wonderful flavour of curry leaf. 

Care should be taken to wash the curry leaves properly before use as many pesticides and fertilisers are used while cultivating this plant. before using, soak these leaves in salt water for just 5 minutes. then rinse it in regular tap water. leave it on the counter top on a cotton towel till all moisture is gone. now it is ready to be used for making chutney. or, take a box, place a tissue paper in the bottom, keep the curry leaves on top of the paper, then place another tissue paper on the curry leaves and cover the box and refrigerate it. remember not to keep this curry leaf box near the cold air vent in fridge as the leaves might wilt. keep it in the door or in the vegetable tray provided in the fridge. 

Ingredients:

• fresh tender curry leaves - 1 cup (pressed)
• onion - 1 small
• red chillies - 4
• tamarind - one gooseberry size
• gram dhal - 2 teaspoons
• garlic - 4 cloves
• rock salt - as required
• sesame oil (or any oil) - 3 tablespoon
• coconut gratings - 1/2 cup
• tempering - mustard, asafoetida and curry leaves

 Procedure:

• wash the curry leaves and let it dry for 10 mins under fan.
• heat 3 tablespoons of oil and add Bengal gram.
• followed by garlic, red chillies and finely chopped onion.
• after 5 minutes add tamarind and coconut grating. saute for another 2 minutes.
• then add curry leaves and saute for another 5 to 7 minutes till the curry leaves changes its colour. 
• add salt. remove from heat and let it come to room temperature.
• transfer this to a mixer and grind to chutney adding water little by little.
• add more water as per your consistency. 
• temper the chutney with the tempering ingredients.
• the awesome flavourful karivepilai chutney is ready to be served with hot idlies or dosai.

Make this chutney at least once a week and  never miss it for curry leaves' wonderful flavour and goodness.

Happy cooking !!