Curry Leaves Chutney










Curry leaves also known as ‘kadi patta’ in Hindi is one of the popular herb used in Indian cooking especially in South Indian cooking. It  gives a distinct aroma and flavor to Indian dishes. Curry leaves or curry patta has numerous health benefits.  It is a rich source of vitamin A, calcium, folic acid and fiber. Its oil stimulates hair growth and also helps to prevent premature graying of hair.


  •    Curry leaves  1 cup
  •    Onions  2 cut length wise
  •    Oil   2 tsp
  •    Red chillies   2
  •    Chana  dal  1 tbsp
  •    Hing  a pinch
  •    Grated coconut  2 tbsp
  •    Amchoor ½ tsp
  •    Salt as needed

For tempeing 

  •    Oil  1 tsp
  •    Mustard seeds  1 tsp


  • Wash curry leaves, drain the water and pat it dry with a kitchen towel.
  • Heat oil in a kadai, add chana dal, red chillies and hing. Saute until dal turns golden brown.
  • Now add sliced onion and stir fry till they become pink add curry leaves and saute in low flame for 2-3 minutes. Add amchoor, grated coconut, salt needed and saute for a few more seconds. Remove from flame and leave it to cool.
  • Grind it to a smooth paste adding little water. The consistency should neither be thick nor thin, so adjust water accordingly.
  • Heat a tsp of oil, add mustard seeds, when it splutters, pour the seasoning on the chutney. Mix well and serve with idli or dosa.
Print Friendly

Leave a Reply