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Curry Leaves chutney (Karibevu chutney)

There a various chutneys prepared to have for lunch. Currey leaves chutney is one such side dish along with rice. The spiciness and the taste of curry leaves activates the taste.

My grand mom used to make varieties of chutneys. When I saw a bunch of fresh curry leaves in super market, I remembered and made it this weekend after a long time. The curry leaves is believed to have multiple health benefits such as anticancer effects, prevent weight gain and reduces body cholesterol.

Satiate the taste buds with this appetizing curry leaves - coconut chutney.

Below are the ingredients and steps curry leaves chutney  -

Ingredients :
Curry leaves - 4 - 5 sprigs
Red chilly powder - 1 tsp or can be increased as per taste
Green Chillies - 1 or 2 based on the hotness
Fresh grated coconut - 1 big handful  
Asafoetida / Hing - half a pea size (if you use hard crystal hing) / 1/4 tsp (powdered hing)
Tamarind - one pea size
Salt - less than 1/4 tsp
Coconut oil - 2 tsp  
Water - 2 to 3 tbsp

Preparation :
1. Wash the curry leaves and green chillies and pat dry.

Method :
1. In a kadai, add coconut oil, once heated up add asafoetida, curry leaves and green chillies. Fry until the curry leaves becomes soft and the rawness goes away (approximately for 2 to 3 minutes on a low flame)
2. Let it cool.  
3. In a mixer jar, add the above fried curry leaves along with hing and green chilly and add the grated coconut, tamarind, red chilly powder, tamarind, salt.
4. Add very less water and run it in mixer jar. Do not add more water. The chutney should be as thich as possible to retain the taste.

Earlier, my grand mom used to do it in the traditional grinding stone (raGdo in Konkani) with minimum amount of water needed to churn.
The chuney goes really well with rice / sambar or rice / dal. You may add curd to the chutney and mix with rice as a tambli. 




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