Karivepila/ Curry leaf Chutney

Karivepila/ Curry leaf Chutney

Curry leaves : A vitamin rich natural food which has numerous health benefits. It is abundantly used in preparing hair oil (hibiscus oil) and also used to prepare gastritis powder at our vaidyasala. Instead of taking it as a regular medicine my Father in law prescribes to have it with daily food. Today I did this curry leaves chutney for Idli. It goes well for dosa and appam too.

Ingredients:

Onion – 3, chopped

Dry Red chillies – 2-3 nos

Garlic – 3 nos

Curry leaves – a cup

Soaked tamarind – small gooseberry size

Salt – for taste

Oil – to sauté

To temper:

Mustard seeds – 1 tsp

Coconut oil – 1 tbsp

Method:

Heat oil in a sauce pan/kadai – fry chillies and garlic on low heat. Sauté chopped onion with chillies, garlic and curry leaves. Sprinkle salt on top. When the onion goes transparent remove from flame to get cooled down. Grind the mixture into a fine paste by adding required water. Add tamarind juice and salt as per your taste. In the same kadai add a tbsp of coconut oil - Temper the mustard – when it breaks add the grinded mixture. Karivepila chutney is ready for soft idilis.