Karuvepillai Chutney (Kadi Patta, Curry Leaf Chutney)

Curry leaves are often used in Indian cooking, especially South Indian cuisine. There is almost no dish where this herb is not used. This humble herb is grown in the back gardens of many Indian homes, especially in South India. It comes packed with numerous health benefits. So much so that it has been considered a wonder herb. The addition of curry leaves to cooked dishes lend it a distinctive flavour. The problem is that most people discard the leaf when having the dish. My youngest maternal aunt used to knock us on the head if she observed that we had discarded the curry leaves. But the problem is widespread. This is where curry leaf chutney, thokku (a thick dip) or powder helps. When consuming these, the curry leaves cannot be discarded, all its benefits are absorbed by the system.

Ingredients
1 cup curry leaves, tightly packed
2 dried red chillies
1 tbsp split black lentil (urad dal, ulutham parupu)
A pinch of asafoetida (hing, perunkayam)
2 tbsp grated coconut
A small pea sized ball of tamarind
Salt to taste
For The Seasoning
1/2 tsp mustard seeds
Method
Wash and pat dry the curry leaves
Set aside
Heat a wok and add the split black lentil, red chillies and asafoetida
When the lentil begins to turn golden brown, add the curry leaves
Saute on low flame for 2-3 minutes
Add grated coconut, tamarind and salt
Saute for a minute more and remove from flame
Set aside to cool
Transfer to a blender and grind to a smooth paste, adding a little water
The consistency must be neither too thick or thin
Set aside
Heat a wok and add mustard seeds
When they begin to splutter, remove from flame and add to the ground curry leaves
Serve as a dip for any snack, idli, dosa or even with red/brown rice
Enjoy!

One Comment Add yours

  1. Hema Singh says:

    This is a delicious recipe. I substitute tamarind with tomato and skip the coconut. Works well too.

    Like

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