Karuveppilai Thuvaiyal - Curry leaves Chutney And An Update

Karuveppilai /Kadipatta/ Sweet Neem leaf or Curry leaves lend their distinctive flavor and aroma to the Indian dishes.It holds such a vital place in the Indian kitchen that there is no substitute for this healthy herb.The leaf is used for seasoning,to prepare tasty chutney and the powder is mixed with steamed rice.A drizzle of ghee over this and the aroma is sure to seduce you!

The medicinal value of these leaves are quite popular and here are some of them...

Apart from the leaves the bark and the berries too have great medicinal properties.

The curry leaf shrub in mom's place beckoned me to make this taste chutney.There around 4 large shrubs in the backyard and when we walk past them we can catch a whiff of its aroma..

I used:

Fresh curry leaves- 2 handfuls
Gram dhal-1 tablespoon
Urad dhal-1 tablespoon
Red chilli -2
Peppercorns-1/2 a teaspoon
Coconut-1 tablespoon


Mustard-1 teaspoon
Cumin seeds-1 teaspoon
Urad dhal-1/2 a teaspoon
Oil-1 1/2 teaspoon

1.Heat a teaspoon oil in a pan and add the dhals,red chilli,peppercorns and roast till the dhal is brown.

2.Switch off the flame and add the coconut and the curry leaves and saute for a minute.

3.Cool and grind to a paste[it must be a little coarse] with a little water.

4.Remove to a serving dish.

5.Heat the remaining oil and put in the seasonings.When it turns brown pour over chutney and mix well.

Karuveppilai thuvaiyal and milagai podi served with piping hot Idlis

This green wonder is being shipped off to Preeti Kashyap for her Green Gourmet event.

Here are some other recipes with curry leaves

Curry leaves flavored rice # 1
Curry leaves flavored rice rice # 2
Curry leaf powder
Dry curry leaves at home in your microwave if you have surplus and use later.

Oh yes,I almost forgot about the update..After a step-motherly treatment towards my travel blog,I updated it with my trip to the Seaside [at dusk] in Qingdao.Do take a look..

Bon Appetit and Bon Voyage...

Labels: , , , , , ,