Curry Leaves Or Karuveppilai Chutney Recipe by Kumkum Chatterjee
Cooking Instructions 10 minutes 1 Dry roast peanuts either in a pan or microwave till they are crispy.Heat 2 tsp oil in a pan and fry minced garlic and ginger.Add the washed and dried curry leaves to the pan and fry till they are crisp or microwave. Cool and add the curry leaves,alongwith roasted peanuts,sautéed ginger garlic,tamarind paste, 1 green chilli and grated coconut in a mixer grinder and grind to a fine paste adding few spoons water.Add salt to taste. 2 Heat oil in a pan and add cumin, mustard seeds, soaked bengal gram and asafoetida (hing).After they splutter, add 1 dry red chilli and fry till crisp.Then add 1/4 th tsp red chilli powder.Saute and immediately pour this tempering over the chutney. Sprinkle lemon juice and mix well.Serve this tasty and tangy curry leaves chutney with masala vada,idli,dosa, uttapam or appam. 1 Dry roast peanuts either in a pan or microwave till they are crispy.Heat 2 tsp oil in a pan and fry minced garlic and ginger.Add the washed and dried curry leaves to the pan and fry till they are crisp or microwave. Cool and add the curry leaves,alongwith roasted peanuts,sautéed ginger garlic,tamarind paste, 1 green chilli and grated coconut in a mixer grinder and grind to a fine paste adding few spoons water.Add salt to taste. 1 Dry roast peanuts either in a pan or microwave till they are crispy.Heat 2 tsp oil in a pan and fry minced garlic and ginger.Add the washed and dried curry leaves to the pan and fry till they are crisp or microwave. Cool and add the curry leaves,alongwith roasted peanuts,sautéed ginger garlic,tamarind paste, 1 green chilli and grated coconut in a mixer grinder and grind to a fine paste adding few spoons water.Add salt to taste. 2 Heat oil in a pan and add cumin, mustard seeds, soaked bengal gram and asafoetida (hing).After they splutter, add 1 dry red chilli and fry till crisp.Then add 1/4 th tsp red chilli powder.Saute and immediately pour this tempering over the chutney. Sprinkle lemon juice and mix well.Serve this tasty and tangy curry leaves chutney with masala vada,idli,dosa, uttapam or appam. 2 Heat oil in a pan and add cumin, mustard seeds, soaked bengal gram and asafoetida (hing).After they splutter, add 1 dry red chilli and fry till crisp.Then add 1/4 th tsp red chilli powder.Saute and immediately pour this tempering over the chutney. Sprinkle lemon juice and mix well.Serve this tasty and tangy curry leaves chutney with masala vada,idli,dosa, uttapam or appam. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Crockpot Pizza Casserole Butter Chicken/ Garlic Naan Strawberry oatmeal Lee's Lemon-Garlic Chicken Marinade Batter Fried Chicken Crockpot Pizza Casserole Butter Chicken/ Garlic Naan Strawberry oatmeal Lee's Lemon-Garlic Chicken Marinade Batter Fried Chicken Oreo Chocolate shake Butter Chicken/ Garlic Naan Canned Fruit Salad Cake 🌹🌹Mango Salsa with Crackers 😋🌹🌹 Cherry 🍒🍒🍒 juice 🥤 Masala Vada Dad's Bean and Ham Stew Whole wheat pancakes No yeast cake doughnuts 😋 Chicken and Squash Guyanese Curry Oreo Chocolate shake Butter Chicken/ Garlic Naan Canned Fruit Salad Cake 🌹🌹Mango Salsa with Crackers 😋🌹🌹 Cherry 🍒🍒🍒 juice 🥤 Masala Vada Dad's Bean and Ham Stew Whole wheat pancakes No yeast cake doughnuts 😋 Chicken and Squash Guyanese Curry