Curry leaves is one of the indispensable ingredients in South Indian cooking. They not only add flavor and aroma to a dish, but provide numerous health benefits. Curry leaves help to improve digestion and eyesight. They are packed with carbohydrates, fiber, antioxidants and vitamins. Curry leaves are known to prevent graying of the hair and aid in healthy hair growth.
Well, now that you know the goodness of curry leaves, we must try to include them regularly in our diet. Though its commonly used for seasoning, you can use it to make chutneys, kuzhambu (gravies) and podi (spice powder). Karuveppilai chutney is a healthy dish you can easily make using curry leaves. It goes well with most tiffin varieties, especially idli and dosa. Let's check out how to make this simple yet flavorful chutney.
Notes and Tips
- You can also add 1 tsp of roasted gram (pottukadalai) while grinding. No need to fry it.
- Adjust the amount of chillies according to your spice level. You can also use red chillies instead of green chillies.
- The chutney should be slightly thick in consistency, so add water accordingly while grinding.