Sep 21, 2013

Karuveppilai thuvayal recipe - How to make curry leaves chutney!

        I had never tasted this chutney before. My hubby has had it before and he asked me to make it as it is very tasty.I found the recipe in a few tamil cookbooks.This chutney has such a wonderful aroma. Even while making the chutney, the aroma was so tempting.
       Do try this very flavourful and aromatic chutney! I am sure you will love it!!
curry leaves chutney recipe

Curry leaves-2 cups
Ginger-1 small piece  chopped
Whole pepper-1tsp
Udid dal- 1 tbsp
Dried red chillies-2-3 nos
Mustard seeds-1tsp
Sesame oil- 1tbsp
Asafoetida - a pinch
Tamarind- 1 small piece

Remove the curry leaves from the stem.
Wash them properly and pat dry them.
Place the tamarind in a small cup(50-60ml) of hot water.
Squeeze out the pulp and discard the rest.
Heat oil in a pan.
Add the mustard seeds
When it crackles,add udid dal and asafoetida.
Add dried red chillies and whole pepper.
Saute for a minute.
Remove them on a plate.
In the same pan, add some ginger.
Saute and add the curry leaves.
Saute for 2-3 minutes till it wilts and softens slightly.
Allow it to cool.
Add the tamarind pulp.
Grind it to a smooth paste.
karuveppilai thuvayal recipe
Serve with rice,chapatis,idlis or dosais.
Store in a container.
You can refrigerate for around 1-2 weeks.
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