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Curry leaves chutney recipe with its health benefits & how to use it effectively

6 min read

Curry leaves (Murraya koenigii – Known as Kariveppilai in Tamil, Kadi patta in hindi, Karivepaku in Telugu) has irreplaceable place in South-Indian cooking.

It is a must have for everyday cooking in our households.

I have seen its usage from childhood in different ways. But I realized how much I like it only after I moved to Saudi Arabia after my marriage.

Those days in Dammam, we did not get fresh curry leaves as it is Indian-native plant. Some days I did not get curry leaves at all.

It was available only in Indian stores. It comes through various shipments and by the time we buy, it becomes dull, dry or half blackened.

We realize the value of things only when we miss it. I felt the same way for curry leaves. However we cook, if we do not add curry leaves where it requires, I feel like the dish misses the flavor.

Since that time I search and find fresh curry leaves whenever I go for vegetable shopping.

Now in Kuwait, I get fresh curry leaves most of the times. If you are used to curry leaves flavor and south-Indian cooking, you will surely understand how I feel for this bunch of leaves.

Apart from flavor, curry leaves has many health benefits.

Uses and Health Benefits of curry leaves

The culinery uses of curry leaves are abundant. Curry leaves is one ingredient which we never miss in our daily cooking.

Lets see the uses and benefits of curry leaves here.

We use curry leaves for seasoning. Particularly the curry and stir fry are seasoned with it along with mustard and urad dal.
It is mainly used as flavor enhancer in both vegetarian as well as non-vegetarian food preparation.
We prepare chutney ( ground paste) along with some spices.
Curry leaves are dried and powdered to prepare chooranam along with some other herbs.
We use it as postpartum food for mothers. It is coarsely ground or crushed with mortar-pestle along with some spices and given to new mothers along with rice. This helps for breast milk secretion and blood production.
The fresh curry leaves or ground paste is added to coconut oil and boiled. Later the filtered oil is used for hair growth and gray hair treatment. This is well known home remedy for hair growth in our region of Tamilnadu.
Curry leaves are rich in iron, thus improves the blood cell production and recover from anemia.
It is also rich in fiber content, that makes it good food for better digestion and absorption.
Regular consumption of curry leaves is said to improve the eye-sight.
Curry leaves consumption improves immunity.
Curry leaves are rich antioxidants along with its anti-bacterial and anti-fungal properties.
Regular intake of curry leaves may help in reducing the blood sugar levels and bad cholesterol as well.

Here I present the curry leaves chutney recipe. This can be served as side dish for Idly, Dosa and Rice.

Here you can check out some of my other chutney recipes:

You might be interested to know some of my other Dosa recipes. Please do check out those recipes too here.

Curry leaves chutney

Curry leaves chutney is best nutrient side dish for idly, dosa and rice. This can also be given as postpartum food.

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Prep Time 5

Cook Time 5

Total Time 10

Course Side Dish

Cuisine Indian

Servings 2

Ingredients

1 cup Curry leaves washed and dried without water
2 tsp Coriander seeds
1 1/4 tsp Cumin
3 to 5 numbers Red chili adjust as per your taste
20 cloves Garlic
1 tsp Salt as required
1 small lemon size Tamarind
1 tsp Jaggery Optional, you can add while grinding
1 tsp mustard + urad dal together

Instructions

Heat the kadai in medium flame, add 1 tsp of sesame oil. Once it is heated, add corinder seeds and cumin. Then fry for a minute in low flame.
Now add red chilli fry for a minute. Add about 15 garlic cloves and saute for another minute.
Transfer this spice mix to a plate and let it cool.
Add curry leaves to kadai and dry fry for 2 minutes.
Transfer the spice mix to a mixer jar, add required salt and grind it coarsely.
Now add curry leaves to the jar and grind it along with spices without adding any water.
Add tamarind along with 2 tbsp of water to mixer jar and grind together to a paste.
Heat the kadai, add 2 tsp of oil. Once the oil is hot, add mustard urad dal, cumin and 5 garlic cloves and fry for few seconds.
Add the ground curry leaves spice mix paste and saute until it comes to desired consistency.
Switch off the flame. Curry leaves chutney is ready. Transfer it to serving bowl and serve it along with idly, dosa or rice.

Video

Notes

Tip 1- If you want to prepare this newly delivered mother as postpartum food, then add very less oil like a peanut size or do not add it at all. Tamarind is completely avoided in postpartum foods at least until 3 months after delivery in our place for well-being of mother and baby.

Tip 2- You can store this chutney for about a week to 10 days if there is not much water in it. Add 1 more tbsp of oil while sauteing the ground paste and ensure the water content is less to store for more days.

Keyword curry leaves chutney, kariveppilai thuvaiyal

Step-by-Step Pictures:

Heat the kadai in medium flame, add 1 tsp of sesame oil. Once it is heated, add corinder seeds and cumin. Then fry for a minute in low flame.
Now add red chilli fry for a minute. Add about 15 garlic cloves and saute for another minute. Transfer this spice mix to a plate and let it cool.
Add curry leaves to kadai and dry fry for 2 minutes.
Transfer the spice mix to a mixer jar, add required salt and grind it coarsely.
Now add curry leaves to the jar and grind it along with spices without adding any water. Add tamarind along with 2 tbsp of water to mixer jar and grind together to a paste.
If you want to add jaggery to it, add it now and grind it along now.
Heat the kadai, add 2 tsp of oil. Once the oil is hot, add mustard urad dal, cumin and 5 garlic cloves and fry for few seconds.
Add the ground curry leaves spice mix paste and saute until it comes to desired consistency.Switch off the flame.
Curry leaves chutney is ready. Transfer it to serving bowl and serve it along with idly, dosa or rice.