Karuvaeppilai-Thakkali-Chutney

#KaruvaeppilaiThakkaliChutney #CurryLeafTomatoChutney : #Karuvaeppilai [ #Curryleaf ] is commonly used in Tamilian cooking for its aroma and taste. But Ayurvedic system of medicine has been using curry leaves for its medicinal property since time immemorial.

To know more click the link given below

Karuvaeppilai - Curry leaf

Most of the time people used to throw away curry leaves while eating their food. So it has to be included in such a way that they can not keep aside the leaves while having food.

Here comes a recipe of chutney where curry leaves have been used in plenty and grind into a paste along with other ingredients.

Ingredients :
1/4 cup	Karuvaeppilai [ Curry leaf ]
2 medium size	Tomato
10 - 12	Small onion
2 or 3	Garlic cloves
2 Tsp	Black gram split [ urad dhal ]
3 - 4	Red chilly
1/4 Tsp	Asafoetida powder
small marble size	Tamarind
2 Tsp	Coriander leaves chopped
1 Tsp	Oil
1 1/2 Tsp	Salt
To Temper :
1/2 Tsp	Oil
1/2 Tsp	Mustard seeds
1/2 Tsp	Black gram split
4 - 6 cup	Karuvaeppilai [ Curry leaf ]

Method :

Soak tamarind in lukewarm water.

Keep a kadai on stove with oil and heat over a medium flame.

Add asafoetida, red chilly and urad dal once it becomes hot..

Keep stirring until urad dal turns golden color.

Switch off the stove and transfer onto a plate.

Take onion and garlic in a microwave safe bowl.

Add 2 drops of oil and toss to coat the surface of onions and garlic with oil.

Microwave HIGH for 1 1/2 minnutes and take out.

Add tomato pieces into the same bowl and add 2 drops of oil over the tomato pieces.

Microwave for 45 seconds.

Take out and allow it to cool down to room temperature.

Take fried ingredients and salt in a mixer jar.

Grind coarsely.

Now add microwaved ingredients, soaked tamarind and grind well.

Finally add coriander leaves and Curry leaves.
Grind into a smooth paste.
Adjust salt and transfer into a serving bowl.

Heat the same kadai with oil on stove over a medium flame.
Splutter mustard seeds once the oil becomes hot.
Then add black gram split and keep stirring until it becomes golden color.
Finally add curry leaves and turn off the stove.
Pour the tempering over the prepared chutney.

An excellent side dish for Idli, 

Dosai and Adai [ Pancake ].

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Garlic Tomato Chutney

Ginger Chutney

Green Chutney

Capsicum Chutney

Muttacos [ Cabbage ] chutney

Katharikkai [ Brinjal ] chutney

Ammaan pacharisi [ Asthma plant ] Paruppu thuvaiyal

Maangai herbal chutney [ Raw mango herbal chutney ]

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