Sunday, 13 September 2015

Curry Leaves Chutney / Curry Leaves Coconut Chutney / Karuvepillai Chutney

Curry leaves chutney is a tasty & healthy chutney; perfect accompaniment for Idli Dosa varieties.

This chutney always reminds of my childhood; my mom used to prepare this often as it very good for health especially for hair growth.

As most of us having the habit of throwing the curry leaves away while eating any curry, I felt this is the best way to make our family members eat this Iron rich green!

So try to include this in your diet on regular basis for healthy living!


Curry leaves - 1 to 1 to 1½ cup tightly packed
Green chillies - 2 or 3
Tamarind - a small piece
Small onions - 3 to 4 / Big onion - ¼ th piece of 1 medium onion
Roasted channa dhal (pottukkadalai) - ½ tbsp
Salt – as required
Water - as required

For seasoning:
Oil -1 ½ tsp
Mustard seeds - ½ tsp


Wash the curry leaves and drain the water.  Keep aside.

Add curry leaves, green chillies, small onions / big onion, tamarind, roasted channa dhal, salt and grated coconut in the mixie or blender.

First grind it without water to a coarse paste. Adjust the consistency as required by adding water and grind to a smooth paste. Transfer to a suitable container.

Take another pan, add oil and season with mustard seeds; pour it over the chutney.

Now the chutney is ready to serve.


Adjust the green chilli amount according to your taste.

Instead of tamarind, you can also add a small piece of tomato to give tanginess to the chutney.


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