Curry leaves Chutney | Karivepaku Pachadi sidedish Idli,Dosa,Upma
I am so excited to share this easy and super tasty Curry leaves Chutney recipe, it is a great way to get those extra curry leaves greens into our diet. The best part is that you don’t feel the strong taste of curry leaves in this chutney. Curry leaves are also known as Karivepaku, Kadipatta, Karuvepillai etc.
I am blessed with abundance of the great curry leaves and I have to find ways to utilize them. So I came up with this chutney that can be made with just a few ingredients. If you have lot of curry leaves to use them then this chutney recipe is for you.
If you are bored with regular chutneys like coconut chutney. tomato chutney then try this Kadiapatta Chutney, it is a great side dish for idli, dosa, upma and even rice+ghee. I also made this chutney with frozen curry leaves and it worked just fine.
If you are looking more curry leaves recipes, check them here.
If you are looking for more chutney recipes, check them here.
Serve Chutney with
I hope you try out this amazing curry leaves chutney recipe and do comment below and let me know how you like this recipe.
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Curry leaves Chutney | Karivepaku Pachadi side dish for Idli, Dosa and Upma
- 2 tbsps Sesame oil - or oil of your choice
- 1 tbsp Cumin seeds
- 1 medium Onion - roughly chopped
- 1 cup Curry leaves
- 1.5 inch ginger - roughly chopped
- 3-4 Garlic cloves - roughly chopped
- Red chilies - as per taste
- 1 lemon sized Tamarind - (if using paste - 1.5 tbsp)
- Salt - to taste
- Water - as needed
- 1 tbsp Oil
- 1 tsp Urad dal
- 1 tsp Cumin seeds
- 6-8 Curry leaves
Making the chutney
- First take a pan on medium heat and add oil
- Once oil is hot add cumin seeds and fry for a minute
- Now add onions,ginger, garlic, red chilies and salt. Fry till onions are translucent and raw smell is gone.
- Now add tamarind, curry leaves and fry till curry leaves wilt. Takes around 3-4 minutes.
- Let this mixture cool and blend in a grinder/blender with more salt as per taste.
- If you need thick chutney then do not add water and use pulse mode to make thick chutney. (in between you have to scrape the sides of the jar)
- If you need chutney with more of a liquid consistency then add water and blend to a desired consistency.
- In the same pan heat oil and once oil is hot add urad dal and cumin seeds.
- Fry till urad dal is nice and golden. Add curry leaves and fry for a minute.
- Add this tempering to the chutney.
- Serve along with idli, dosa, upma etc.
- You can use mustard seeds in tempering.
- You can use green chilies instead of red chilies.