Recipe for raw Karuveppilai Chutney – Curry Leaves Chutney. A very easy to do recipe that does not need any cooking. Can be put together in minutes. With step by step pictures.
I was first introduced to this recipe by Mahesh Akka. This is a raw curry leaves chutney recipe. Sudha, her maid had made this chutney one day for herself and Mahesh akka was intrigued by the simplicity of the recipe. Ever since, it has become a regular at her place. It’s usually served in the morning with breakfast for idli or dosa and goes perfectly well with palaya soru (days old rice soaked in water). It’s extremely easy to put together and very healthy as everything is ground raw. This recipe is a hit or a miss. Either you like it or don’t. I have been making this chutney often. I like it with dosa. Curry leaves are loaded with vitamins and folic acid and can help with anemia. It also helps improve digestion. Do try it at home and this is one way to include a good amount of curry leaves in ones diet.
Here is how to do raw curry leaves chutney. Here is what you will need.
For the chutney
Roughly chop all the ingredients. Get all the ingredients in a small mixie jar. Do not add a lot of tomatoes or onions. Just half a ripe country tomato and half an onion is good enough. Green chillies can be very potent as its added raw. So start with one chilli. You can add more if need be and if you like your chutney to be super spicy with a kick.
Grind to a paste without adding any water. Pulse several times. The moisture in the tomatoes and onions is enough to get a smooth chutney.
Karuveppilai chutney is ready.
Heat Indian sesame oil (gingely oil) in a pan until hot. Add in the mustard seeds. Let the mustard seeds splutter. Add in the urad dal and dried red chillies. Let the urad dal brown. Add it to the Karuveppilai chutney.
Serve the Karuveppilai chutney. The chutney does not store well in the refrigerator. Use immediately.
- 8 sprigs curry leaves (a good handful)
- ½ a ripe country tomato, roughly chopped (1/4 cup)
- ½ a red onion, roughly chopped (1/4 cup)
- 1-2 green chillies
- 1 teaspoon tamarind (a small marble size)
- ¼ teaspoon salt
- 2 teaspoon gingely oil - Indian sesame oil
- ¼ teaspoon mustard seeds
- 1 teaspoon urad dal
- 2 dried red chillies
- Take all the chutney in a small mixie jar. Grind everything to a fine paste without adding any water.
- Heat gingely oil in a pan until hot. Add in the mustard seeds. Let the mustard seeds splutter. Add in the urad dal and dried red chillies. Let the urad dal brown. Add it to the chutney.