As u all know, curry leaves(Kadi patta in Hindi,karuveppilai in Tamil) has lots of health benefits.Most importantly it helps to avoid premature greying of hair and promotes hair growth.I used to like curry leaves from my young age.I love to have a lengthy hair.So I used to eat all the curry leaves which is used for seasoning & never throw away 
.When i was young,my mom makes hair oil using curry leaves by grinding the leaves to a paste,pat it to small thattu vadai,spread in a polythene sheet and dry under shade for one week. .After it is completely dry,mom breaks them into small pieces and adds it to pure coconut oil.Heat it for a minute and stores in a clean bottle.After few days,the color of oil turns dark green.I used to help her in all these procedures which was a good time pass for me .We keep this oil for 6 months and apply it twice daily.Now after marriage,my MIL makes even more special hair oil by adding karisalankanni,gooseberry,curry leaves,methi & henna which helps to promote hair growth and prevents premature greying etc. Other than this well known benefits,curry leaves has much more.So it is better not to waste them when u eat.I try to include it in my cooking more often either as a gravy or as chutney,podi apart from seasoning.I usually make curry leaves chutney with coconut for my mom's adai recipe.But I wanted to try curry leaves chutney without using coconut for long time.So i browsed for it and got this recipe from 7aum suvai.I tried this morning as a side dish for idli.It was very nice.I slightly modified the recipe as per the ingredients i had in hand.It came out very well.Sendhil usually don't like curry leaves chutney but he liked this chutney a lot 
.This chutney tastes good only for tiffin varieties and not with rice.Do check out my curry leaves thogayal for rice if interested.Lets see how to prepare this yummy karuveppilai chutney :)
.When i was young,my mom makes hair oil using curry leaves by grinding the leaves to a paste,pat it to small thattu vadai,spread in a polythene sheet and dry under shade for one week. .After it is completely dry,mom breaks them into small pieces and adds it to pure coconut oil.Heat it for a minute and stores in a clean bottle.After few days,the color of oil turns dark green.I used to help her in all these procedures which was a good time pass for me .We keep this oil for 6 months and apply it twice daily.Now after marriage,my MIL makes even more special hair oil by adding karisalankanni,gooseberry,curry leaves,methi & henna which helps to promote hair growth and prevents premature greying etc. Other than this well known benefits,curry leaves has much more.So it is better not to waste them when u eat.I try to include it in my cooking more often either as a gravy or as chutney,podi apart from seasoning.I usually make curry leaves chutney with coconut for my mom's adai recipe.But I wanted to try curry leaves chutney without using coconut for long time.So i browsed for it and got this recipe from 7aum suvai.I tried this morning as a side dish for idli.It was very nice.I slightly modified the recipe as per the ingredients i had in hand.It came out very well.Sendhil usually don't like curry leaves chutney but he liked this chutney a lot .This chutney tastes good only for tiffin varieties and not with rice.Do check out my curry leaves thogayal for rice if interested.Lets see how to prepare this yummy karuveppilai chutney :)
Curry leaves chutney recipe
Curry leaves chutney recipe for idli,dosa without using coconut | Cuisine: | Indian | Category: | Chutney | Yields: | 1 cup |
| Prep Time: | Cook Time: | Total Time: | |||
- Curry leaves - 1 cup
- Big onion - 2 nos
- Garlic cloves - 20 nos
- Red chillies - 2 nos
- Tamarind - 1 seed(small berry size)
- Turmeric powder - 2 pinches
- Cooking oil - 1 tbsp
- Salt & water - as needed
- Cooking oil - 1 tsp
- Mustard seeds - 1/2 tsp
- Urad dal - 1/2 tsp
- Wash and keep the curry leaves aside.In a pan,heat oil and saute the onions,chillies and garlic cloves till onions turn transparent.
- Then add curry leaves,turmeric powder,salt and tamarind.Saute till curry leaves shrink and leaves a nice aroma.Switch off the flame.Let it cool.Then grind it to a smooth paste adding required water.
- Temper all the ingredients given under "to temper" and add to chutney.
NOTE
U can replace big onions by 15 small onions as given in the original recipe.
Increase the number of red chillies if u want more spicy.
Serve with idli,dosa drizzled with a tsp of gingely oil.It tastes yummy
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