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 teaspoon coconut oil 1/2 teaspoon mustard seeds 1/2 tablespoon urad dal Curry leaves Asafoetida generous portion

To Roast

1/2 teaspoon coconut oil 1 teaspoon roasted peanut 1/2 tablespoon 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 teaspoon of ginger powder Salt Small piece of tamarind 3/4 cup coconut 2 tablespoon 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

 

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