This version of Karivepaku Chutney, is yet another delicious spread you can have for your Dosas. You can either serve as a dip or simply spread over cooked dosa, before serving. Athamma makes this chutney quite often during the season when we get fresh curry leaves, which are tender as well.
Since there is no water added when grinding, this chutney stays good for couple of days, and when you refrigerate, it stays for a week. We always have a bottle of either curry leave chutney or podi all the time. This is a healthy option of including it in your regular meal as curry leaves are very good for health and we mostly discard when used in the gravies.
So make this chutney and have a healthy option for breakfast!
Curry Leaves Chutney Recipe
Curry Leaves - 1 cup tightly packed
Onions - 1 medium
Tomato - 1 medium
Garlic - 3 -4 cloves
Tamarind a tiny bit
Red chili powder - 1 tsp
Salt to taste
Turmeric powder a pinch
Oil -1 tsp
How to make the chutney
Wash the curry leaves and dry them for about 10 mins
Then heat a non stick pan with oil, saute the chopped onions, and garlic. When the onions start to turn colour, add chopped tomatoes.
Add turmeric powder, red chili powder and salt, let the tomatoes get soft.
Now add the curry leaves and saute well. Cook for about 10 mins in sim.
Cool and grind to a semi smooth paste.
Serve as side dish for dosas or spread over dosas.
Labels: Andhra Recipes, Chutney for Rice, Chutney Recipes, Chutneys with Shelf Life, Side Dishes for Dosa, Spreads, Tiffin Chutneys