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Curry Leaves Chutney | Karivepaku Pachadi

Dive into the flavours of this super aromatic, calcium rich chutney. It is easy to make, delicious and you will love it for all the health benefits it has to offer.
Course Side Dish
Cuisine South Indian
Keyword calcium rich food, curry leaves chutney, healthy chutney, idli dosa chutney, Kid friendly chutney, South Indian chutney
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people

Equipment

  • 1 Mixer Grinder

Ingredients

For Grinding

  • 1 cup Curry Leaves Tightly packed
  • 1/2 cup Roasted Channa Dal/Bengal Gram
  • 1/2 cup Fresh Coconut Grated or Shredded
  • 1 inch Ginger
  • 1 small Green Chili
  • 1 tbsp Lemon juice
  • Salt to taste
  • 1 tbsp Any Unrefined Neutral Oil
  • 1/2 cup Water

For Tempering

  • 1 tsp Mustard seeds
  • 1 tbsp Any Unrefined Neutral Oil
  • 1 pinch Asafoetida/Hing

Instructions

For Grinding

  • Wash and soak channa dal for 1 or 2 hours. Drain the water and pat dry the dal with a clean kitchen towel.
  • Heat oil in a pan on a medium heat. Add the dal and roast on medium flame till the dal become golden brown. This will take roughly 8-10 minutes. Set aside.
  • Wash curry leaves well. Pat dry them with a kitchen towel.
  • In the same pan in which you roasted dal, add curry leaves and roast till the leaves become crisp. Set aside.
  • Peel the brown skin of coconut and chop it roughly into small cubes. Now add them in a blender and shred it. It takes roughly 10 seconds. I prefer doing this than grating it.
  • In a mixer grinder, add ginger, green chili, lemon juice, roasted dal, curry leaves, salt and coconut.
  • Now add 1/4th cup water and grind the chutney for few seconds. Open the blender and scrape of the sides. Now add remaining water and grind again till the chutney reaches a smooth consistency. If you feel the chutney is thick add more water but little at a time.
  • Take out the chutney in steel, glass or a ceramic bowl. Avoid plastic bowls.

For Tempering

  • In a small pan or tadka pan, heat oil to a medium heat. Add mustard seeds and allow it to splutter.
  • Now add hing and cook for couple of seconds. Remove the tempering off heat and pour it over the chutney.
  • Serve coconut chutney with idli, dosa, paniyaram, vada or rice of your choice.

Notes

 
  • You can easily make this chutney watery because in the beginning it will feel that you will need more water for blending but add little water at a time while blending.
 
  • Use fresh coconut, that’s shell is pale in color than the dark brown colour or dried coconut. Fresh coconut’s chutney tastes the best while the other might taste a little oily.
 
  • Do temper the chutney. It not only enhances the taste but also increases its shelf life.
 
  • If making for kids, you can skip green chili or remove the seeds before adding it.