Curry leaves chuteny recipe | How to make karibevu chutney | Kadi patta chutney

By Latha on June 21st, 2016

curry leaves chutney, karibevu chutney

Curry leaves chutney or karibevu soppina chutney recipe explained with step by step pictures and a video. Curry leaves chutney is a simple and tasty chutney for idli or dosa. This is a very tasty chutney and a good alternate to regular coconut chutney.

Curry leaves are very good for health. You can find 2 more tasty recipes using curry leaves like curry leaves chutney powder and curry leaves rice.

This curry leaves and coconut chutney is perpared using curry leaves, green chilli and coconut. This chutney is prepared by frying curry leaves and green chilis. Then fried leaves and chillis are blended along with coconut, tamrind and salt. Finally the chutney is tempered with oil, mustard seeds and asafoetida.

If you are looking for more chutney recipes then do check my doddapatre chutney, kadle-uddina bele chutney, spicy green chutney, urad dal chutney, watermelon-rind chutney, garlic chutney, coriander leaves chutney, ridgegourd peel chutney, brahmi chutney and radish chutney.

I have made a video on this recipe with Kannada narration, which I have embedded it below. Kindly have a look.

Curry leaves chutney for idli or dosa

Preparation time: 10 min
Cooking time: 5 min
Serves: 4

Ingredients: (measuring cup used = 240ml)

  1. 1 handful of curry leaves
  2. 3/4 cup fresh grated coconut
  3. 2 - 4 green chillis
  4. 1 small marble sized tamarind
  5. Salt as per your taste.

Ingredients for tempering:

  1. 2 tsp oil
  2. 1 red chili
  3. 4 curry leaves
  4. 1/2 tsp mustard seeds
  5. 1/2 tsp urad dal (optional)
  6. 1 pinch hing or asafoetida

Instructions for making Curry leaves chutney:

  1. Take 1 tsp of oil, curry leaves and green chillis in a frying pan and heat it. curry leaves and green chillis for curry leaves chutney
  2. Fry the curry leaves and green chillis until curry leaves are crisp.fry curry leaves for chutney for idli or dosa
  3. Grind it along with coconut, tamarind and salt. Grind until smooth. If you wish you can add little roasted gram/fried gram/hurigadale/putani and reduce the coconut quantity.grind curry leaves and coconut for chutney for idli or dosa
  4. Transfer it to a bowl. Temper it with oil, mustard seeds, 2 curry leaves and hing (asafoetida). Serve this curry leaves chutney or karibevu chutney along with dosa or idli.tempering curry leaves chutney for idli or dosa

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.

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