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. 

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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