Karuveppilai Chutney

Name: Karuveppilai Chutney
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2-3 servings
Ingredients: 1 cup fresh curry leaves; 2 tablespoons oil; 1 tablespoon urad dal; 1 tablespoon chana dal; 3 dried red chilies; 0.5 teaspoon tamarind paste; 0.25 teaspoon asafoetida; 0.5 teaspoon salt; 0.5 cup water

Veg Vegan

Curry leaf chutney — fresh curry leaves ground with dried red chilli, tamarind, garlic, and urad dal into a deeply fragrant, slightly bitter, vivid green-black chutney. The fresh curry leaf intensity is maximal; the bitter-sharp combination is uniquely Chettinad.

Cuisines

Chettinad Kongunadu Madras

Best for

Breakfast Lunch

Recipe

Prep: 10 min Cook: 15 min Total: 25 min 2-3 servings

Ingredients

1 cup	fresh curry leaves
2 tablespoons	oil
1 tablespoon	urad dal
1 tablespoon	chana dal
3	dried red chilies
0.5 teaspoon	tamarind paste
0.25 teaspoon	asafoetida
0.5 teaspoon	salt
0.5 cup	water

Instructions

1 Heat oil in a pan over medium heat.
2 Add urad dal and chana dal, and sauté until they turn golden brown.
3 Add dried red chilies and fry for another minute.
4 Add the fresh curry leaves and sauté until they become crisp.
5 Remove from heat and let it cool slightly.
6 Transfer the mixture to a blender, add tamarind paste, asafoetida, salt, and water.
7 Blend to a smooth paste, adding more water if necessary to achieve desired consistency.
8 Taste and adjust salt if needed.

Tips

For a richer flavor, you can add a teaspoon of grated coconut while blending.