Karuveppilai chutney | curry leaves chutney
Karuveppilai chutney | curry leaves chutney | கருவேப்பிலை சட்னி | Karuveppilai chutney | curry leaves chutney | south Indian chutney recipes | chutney recipe | chutney variety | side dish for idli and dosai with step-by-step pictures and video recipe. Check out the curry leavs Chutney recipe. If you like the video pls SUBSCRIBE to my channel.
Karuveppilai chutney | curry leaves chutney is a quick and tasty side dish for South Indian tiffin varieties. With less than 10 minutes of cooking this Indian vegan side is perfect for a busy morning—tips & tricks to make green coriander chutney.
Should we use coconut oil?
You can use any oil of your choice but coconut oil gives amazing flavor to coconut-based chutney.
Should I cook curry leaves?
No, you need not cook curry leaves. Just add curry leaves to the hot pan. Pan heat is enough for the karuveppilai. This helps with the flavor of the chutney.
Why tamarind for Chutney?
curry leaves chutney tends to turn pale color after some time but adding tamarind helps you retain a pleasing color to the chutney
Will the chutney be spicy?
Spice depends on the green and red chilli you use. Adjust according to your spice level
Variation for karuveppila chutney
- Skip onion and garlic
- Use tomato instead of tamarind
- Pottukadalai or Chana instead dal instead of urad dal
CHUTNEY RECIPES IN TMF
THOGAYAL RECIPE IN TMF
Ingredients
Temper
1 tsp coconut oil
1/2 tsp mustard seeds
1/2 tbsp urad dal
Curry leaves
Asafoetida generous portion
To Roast
1/2 tsp coconut oil
1 tsp roasted peanut
1/2 tbsp urad dal
Ginger
1 garlic
3 small onions
1 green chilli
Tamarind
1 red chilli
1/2 cup curry leaves
1/4 cup coconut
1/4 tsp of ginger powder
Salt
Small piece of tamarind
3/4 cup coconut
2 tbsp pottukadalai
Chutney
Little water
How to make curry leaves chutney with step-by-step pictures
- Add coconut oil to a pan. When the oil turns hot add mustard seeds, urad dal, and curry leaves let them splutter
- Furthermore, add asafoetida and mix a good mix; transfer to a plate
- Add extra oil and heat
- Furthermore add urad dal and peanuts; roast till the color is about to change
- Add ginger, garlic, red chilli, green chilli, small onions, and tamarind; saute till the dal turns golden brown
- Add curry leaves, give a good mix, and turn off the stove
- Furthermore, add coconut; let them cool in the same pan
- After everything is cool transfer to the mixie add 1/4 water and grind well
- Finally, add salt and a little water; grind
- Transfer to a container
- Add water according to your preferred texture and mix well
- Finally, add the tempering and mix well
Ingredients
Temper
- 1 tsp coconut oil
- 1/2 tsp mustard seeds
- 1/2 tbsp urad dal
- Curry leaves
- Asafoetida generous portion
To Roast
- 1/2 tsp coconut oil
- 1 tsp roasted peanut
- 1/2 tbsp urad dal
- Ginger
- 1 garlic
- 3 small onions
- 1 green chilli
- Tamarind
- 1 red chilli
- 1/2 cup curry leaves
- 1/4 cup coconut
- 1/4 tsp of ginger powder
- Salt
- Small piece of tamarind
- 3/4 cup coconut
- 2 tbsp pottukadalai
Chutney
- Little water
Instructions
- Add coconut oil to a pan. When the oil turns hot add mustard seeds, urad dal, and curry leaves let them splutter
- Furthermore, add asafoetida and mix a good mix; transfer to a plate
- Add extra oil and heat
- Furthermore add urad dal and peanuts; roast till the color is about to change
- Add ginger, garlic, red chilli, green chilli, small onions, and tamarind; saute till the dal turns golden brown
- Add curry leaves, give a good mix, and turn off the stove
- Furthermore, add coconut; let them cool in the same pan
- After everything is cool transfer to the mixie add 1/4 water and grind well
- Finally, add salt and a little water; grind
- Transfer to a container
- Add water according to your preferred texture and mix well
- Finally, add the tempering and mix well
Video
