Curry Leaves are natural flavoring agent used generally in South Indian preparations. It is a source of Iron and folic acid. So it helps to beat anemia. It has anti oxidant, anti diabetic properties properties. Good for digestion, fights cancer, lower the cholesterol levels. It strengthens hair root and aids hair growth. Good for eye sight and also it is has been used in skin care.

It makes food healthy and tasty because of its health benefits and strong aroma. By making this chutney for idli and dosa weekly once you could keep your family members healthy. Easy to make flavourful dip for idli dosa in minutes!!!

Karuvepillai Chutney

Preparation Time: 5 minutes
Cooking Time : 5 minutes
Cuisine: Tamil
Serves: 4

Curry leaves- 1/2 cup
Channa dhal- 1 tablespoon
Urad dhal- 1 tablespoon
Dry red chillies- 2-3
Tamarind- big pea size
Asafetida- big pinch
Garlic- 1 clove
Coconut- 1/4 cup
Salt- to taste
Oil- 3 teaspoons

  • Heat oil in a pan and roast the channa dal, urad dal and dry red chillies. 
  • Once the colour starts to become golden add the tamarind and curry leaves and roast till the colour of the dhal turns golden and the curry leaves turn crispy.
  • Add the asafetida and take off from flame and allow to cool.
  • Pulse this mixture twice in blender and then add the coconut and grind together as a fine paste.
  • Add some salt and mix well.
  • You could splutter some mustard seeds in oil and add with this. But it is optional. Serve with Idli or Dosa.
  • Notes: You could add the chopped garlic while roasting with dhal.
  • You could use roasted channa dal in the palce of channa dal and directly add while grinding.
  • You could replace dry red chillies with green chillies and directly add while grinding.
  • You could avoid coconut but it adds volume to this chutney.
Curry patha chutney recipe