Coconut Curry leaves Chutney

🌿 Curry Leaves Chutney – A Simple, Flavorful & Nourishing Side

If you’ve grown up in an Indian kitchen, chances are the aroma of curry leaves or Karibevu (in kannada) sizzling in hot oil is pure nostalgia. These humble leaves are often tossed into tadkas and forgotten — but they truly deserve the spotlight.  

I started making this chutney as a quick side for dosa and idli, but now it has a permanent spot in my fridge. It’s bold, a little tangy, and has that unmistakable depth of flavor that only fresh curry leaves can bring.  Beyond the taste, curry leaves are loaded with  iron and folic acid, anti-oxidants great for immunity!

 

Ingredients:

• Curry leaves( Karibevu ) -1/2 cup

  

  Coconut Curry leaves Chutney

  
  
• (cleaned)
• Grated fresh coconut 1/2 cup
• Chana dal 3-4 tbsp
• Tamarind juice 2 tbsp
• Ginger 1/2 in
• Green chilies-6-7
• Jaggery-1/2 tsp (opt)
• Seasoning
• Mustard-1/2 tsp
• Chana dal-1/2 tsp
• Urad dal-1/2 tsp
• Hing-pinch
• Salt-taste

Method:

In a kadai, add tsp of oil fry curry leaves well.  Set it aside to cool. Grind the above mentioned items to a smooth paste in a blender. Add water accordingly. Next add seasoning, heat oil in a pan, add mustard, hing once done add it to the Karibevu chutney.  

Serving Suggestions:

• With idli, dosa, upma, or pongal

• As a side with plain rice + ghee

• As a dip for roti or paratha

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Don't forget to check other varieties of Chutnies you can enjoy with Dosa,Idlis or Akki Rottis.

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