KARUVEPPILAI CHUTNEY I CURRY LEAVES DIP I THOGAYAL

Hi friends, every morning the breakfast menu is such a difficult one to guess it… Main thinking will be what chutney to make for idlies or dosas… Mostly, coconut chutney will be prepared in last minute after many thinks of chutneys… But, luckily we love green chutney more than the coconut chutney, my mom used to prepare green chutney often and store it in refrigerator for 2-3 days. But I and my brother, are not given chance to store it for more than 1 ½ of days… We used to empty the chutney for breakfast, lunch and dinner too…Today’s post for VT – Vegan Thursday which is the brainchild of Priya Suresh akka from Priya’s Versatile Recipes. And compulsory, you can expect vegan foods from our group of friends on every 1^st and last Thursday…

Curry leaves is a precious herb and it’s very nutritious and benefits in many ways. Like start from hair care to eyesight, diabetics, etc… You can see the curry leaves in our each and every Indian recipe, right? While roast the curry leaves, the aroma fills your entire kitchen, and it will be too good…  

Category	Chutneys/Dips
Regional	South Indian
Preparation Time	15 Minutes
Cooking Time	15 Minutes
Yields	1 Cup

INGREDIENTS

Oil – 2 Tsp

Urad dal – 2 Tsp

Dry red chillies – 6-8

Curry leaves – One cup tightly packed

Tomatoes – 2 Chopped

Salt – To taste

Tamarind – Small Gooseberry Size

Grated Coconut – 1 Tbsp

To Temper

Oil – 1 Tsp

Mustard seeds – 1 Tsp 

Urad dal – 1 Tsp

METHOD

• Wash the curry leaves in running tap water or in floating water, drain and keep it aside.
• Soak tamarind in warm water.
• Heat 2 Tsp of oil in a pan; add urad dal when it starts golden brown, add red chillies and sauté it for 30 seconds.
• Now add curry leaves and sauté it for 2-3 minutes, do not cover the pan, else the curry leaves will turn black.

• Then add tomatoes with salt, sauté it till the tomatoes turns soft.
• Add tamarind to the curry leaves stir it well, then add grated coconut mix it well for 2 minutes. Switch off the flame.
• Cool it completely and grind into smooth paste with little water and transfer into a bowl.  
• Temper with mustard and urad dal and pour it into the chutney.
• Serve it with idli/dosa/hot rice.

NOTE

• You can skip tomato and add ¼ cup extra grated coconut.
• If you wish add 2 Tsp of chana dal while adding urad dal for roasting.

ENJOY YOUR BREAKFAST WITH THE HEALTHY AND DELICIOUS CHUTNEY!!!

Check out my other chutneys/Dips…

1. Coconut chutney 
2. Capsicum Chutney/ Green Bell Pepper Dip 
3. Chinna Vengayam Chuteny/Shallot dips
4. Coconut Coriander Chutney 
5. Dry Curry leaves chutney
6. Mint Chutney 
7. Peanut chutney/ Nilakadalai chutney
8. Pepper Chutney
9. Raw Garlic Chutney 
10. Thakkali Thokku/Tomato Chutney
11. Tomato Chutney