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Curry Leaves Chutney / Karuveppilai Chutney

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We have curry leaves tree at our farm and get fresh curry leaves for everyday cooking. So, My mom adds it in all the dishes she makes. Everyone at home eats couple of fresh curry leaves (the tender one) in the morning to gain its health benefits. It is a herb that is assumed to have anti-biotic characteristics. My mom also prepares hair oil using it and says it prevents hair loss and strengthens the hair.

This chutney recipe is similar to mint chutney recipe where mint leaves are replaced with curry leaves. If you have concerns about using the coconut in this chutney recipe, just skip it. But if you are doing so, saute the ground chutney in low flame till it slightly changes in its colour.

Basic Information:

Preparation and Cooking Time:15 minutes

Serves: 4-5 persons


Fresh curry leaves – 1 cup, optimum packing

Coconut – 1/2 cup, chopped

Urad dal – 1 tablespoon

Channa dal – 1 tablespoon

Dry red chillies – 2 nos

Tamarind – 1 blueberry size

Salt – to taste

Oil – 1 and 1/2 teaspoons

Mustard seeds and urad dal – 1/4 teaspoon


1) Soak tamarind in two tablespoons of water.

2) Meanwhile, heat half teaspoon of oil in a pan. Roast urad dal, channa dal and dry red chillies separately and transfer to a plate once done.

3) In the same pan, add washed curry leaves and saute for few seconds. Transfer this to another plate and allow it to cool.

4) In a mixer, take urad dal, channa dal and dry red chillies. Grind it for a minute to make a powder of it. Next, add curry leaves,coconut, salt and soaked tamarind along with water. Grind it to a smooth paste. Taste and adjust the salt. Add water to get the consistency you want.

5) In a seasoning pan, heat a teaspoon of oil. When it is hot, add mustard seeds and urad dal. Pour this seasoning to the chutney.

6) Serve with hot idlies.


1) Curry leaves can be replaced with mint or coriander leaves in this chutney.

2) Remove the brown part of the coconut to get nice colour for the chutney.

3) Increase or decrease the dry red chilli and tamarind quantity based on personal preference.

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looks delicious and healthy chutney…nice clicks too

Hari Chandana

Lovely and flavorful chutney.. my fav ๐Ÿ™‚


yummy and very healthy chutney ๐Ÿ™‚


Tasty chutney, curry leaves very healthy as u had written.

chef and her kitchen

healthy and delicious chutney…


looks yummy my fav too


looks so tempting. Yummy.


Wow very tempting curry leaves chutney

Divya Shivaraman

that is one super dooper chutney with tons of flavors


flavorful and delicious chutney.


A delicious and healthy chutney for sure. Love the vibrant green colours and the tempering.

Menaga Sathia

Colourful n healthy chutney!!


Looks absolutely tempting!! But when do you add the coconut?


@Rosh…Thanks for pointing out. I missed it to include while typing. It is corrected now.

Priya Suresh

Such a healthy and aromatic chutney,my favourite chutney.


Awesome clicks as usual !! And a healthy tempting chutney ๐Ÿ™‚


this looks exotic ! must make this someday with idlis.


awesome chutney!! even I am having hair problems these days….jut wat the doc ordered!!


Uma, presentation is simply superb n the chutney is osm


Hi there, Carole's Chatter is collecting recipes for sauces today. This is a good one. I do hope you pop over and link in. This is the link . Cheers


tempting and yummy ๐Ÿ™‚


Uma the chutney looks good will try it for sure…. Can u pls share the recipe of curry leaf oil also if possible as I do have a problem of hair fall … Thanks


Hi Aswani,

It might take some time to post a recipe for preparing curry leaf oil. But now, I'll tell the recipe here. Roughly grind curry leaves(abt 1 cup, tightly packed) and add water just to help grinding and only if necessary. Tie it in a clean, white, thin cotton cloth. Make sure there are no gap. slide it in a warm coconut oil and bring it to boil. Initially it make sound because of the water content from the curry leaves. be careful at this time and stay away from pan in which you have oil. Simmer til the oil changes to green colour. Once changed, allow it to cool to room temperature and filter only the oil, store it in a clean container. Use whenever required.

I afraid to do this method and always depend on my mom to get it and if I need to prepare for myself, I follow the below one.

Dry curry leaves. Heat coconut oil and add curry leaves when the oil is hot. keep aside for sometime, strain and use. Hope this helps.