Curry leaves chutney recipe

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Discover an easy-to-follow recipe for Curry leaves chutney, also known as karibevu soppina chutney, complete with step-by-step pictures and an accompanying video. This chutney is a delightful and flavorful accompaniment to idli or dosa, offering a delicious alternative to the traditional coconut chutney.

Curry leaves are not only delicious but also highly beneficial for your health. This recipe combines the goodness of curry leaves, green chili, and coconut to create a flavorful chutney. The process involves frying curry leaves and green chilis, followed by blending them with coconut, tamarind, and salt. Finally, the chutney is tempered with oil, mustard seeds, and asafoetida to enhance its taste.

Enjoy the wholesome goodness of this Curry leaves and coconut chutney, and savor its unique flavors that will undoubtedly enhance your culinary experience.

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Prep Time 10

Cook Time 5

Total Time 15

Course Breakfast

Cuisine Indian

Servings

Calories 30 kcal

Ingredients

1 handful of curry leaves
3/4 cup fresh grated coconut
2 – 4 green chillis
1 small marble sized tamarind
Salt as per your taste.

Ingredients for tempering:

2 tsp oil
1 red chili
4 curry leaves
1/2 tsp mustard seeds
1/2 tsp urad dal (optional)
1 pinch hing or asafoetida

Instructions

Take 1 tsp of oil, curry leaves and green chillis in a frying pan and heat it.
Fry the curry leaves and green chillis until curry leaves are crisp.
Grind it along with coconut, tamarind and salt. Grind until smooth. If you wish you can add little roasted gram/fried gram/hurigadale/putani and reduce the coconut quantity.
Transfer it to a bowl. Temper it with oil, mustard seeds, 2 curry leaves and hing (asafoetida). Serve this curry leaves chutney or karibevu chutney along with dosa or idli.