Curryleaf-Tomato-Chutney

#CurryleafTomatoChutney  #Karuveppilaithakkalichutney : #Curryleaf is known as #Karuveppilai in Tamil. It is one of the very very important herbs used in Tamilian cooking. It is used for its aroma and taste. Almost all recipes except sweets require this flavorful leaf either for garnishing or in the masala.
Curry leaves are not only flavorful but also store house of many nutrients.

To know more click the link given below

Karuvaeppilai - Curry leaf

Even though we know that curry leaves are good for health. we always try to discard the leaves while eating. We have to find out some other way to consume curry leaf that it can't be thrown out. One of the best way is making chutney by including a good amount of these leaves. The aroma and taste of the curry leaf make the chutney more inviting and becomes favorite dish of all.

Ingredients :
1/4 cup	Karuvaeppilai [ Curry leaf ]
2 medium size	Tomato
10 - 12	Small onion
6 - 8	Green chilly
1 Tsp	Lemon juice [ adjust ]
1 1/2 Tsp	Salt [ adjust ]
1/2 Tsp	Oil
To Temper :
1/2 Tsp	Oil
1/2 Tsp	Mustard seeds
1/2 Tsp	Black gram split deskinned
4 - 6	Karuvaeppilai [ Curry leaf ]

Method :
I have mentioned quarter cup of curry leaves but can take more than that also.
Wash curry leaves in water and pat dry using a kitchen towel.
Keep aside.

Take onion and green chilly in a microwave safe bowl.
Sprinkle 2 - 3 drops of oil and mix well.
Microwave for half a minute.
Take out the bowl from microwave.
Add tomato pieces into the same bowl and again add few drops of oil.
Tos well and microwave for 1 1/2 minutes or till tomato pieces are done.
Take out from the microwave once done and allow to cool down.
After it cools down take all the ingredients in a blender and grind into a smooth paste.
Adjust salt and lemon juice.

Transfer into a serving bowl.
Temper mustard seeds and black gram with little oil in a kadai.
Turn off the stove once the black gram turns golden and then add curry leaves.
Pour over the prepared chutney.

Haa!!.. aromatic spicy tangy and healthy curry leaf chutney is ready to serve.

An excellent side dish for Idli, Dosai and Adai [ Pancake ].

Other chutney recipes you might like to try

Tomato Coriander leaf chutney

Tomato chutney

Garlic Tomato Chutney

Ginger Chutney

Curry leaf Chutney 1

For more

Chutney Varieties

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 ].

Other chutney recipes you might like to try

Tomato Coriander leaf chutney

Tomato chutney

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 ]

For tasty accompaniments

Chutney Recipes

Ideas for tiffins and other dishes

Recipe Index

Karuveppilai Rice

#KaruveppilaiRice #CurryLeafRice : #Karuveppilai - #Curryleaves are widely used for seasoning in Tamilian cooking. It gives a distinct flavor to the dish. These leaves are very good for hair growth and color.
 I used to prepare karuveppilai rice whenever I have plenty of karuveppilai - curry leaves.

Ingredients :
Raw rice or steamed rice                       : 1 cup
Fresh curry leaves                                  : 1/2 cup ( can add more also )
Khus khus                                              : 1 tsp
Gram dhal                                              : 2 tsp

Cumin                                                    : 1/4 tsp
Coriander seeds                                     : 1/4 tsp
Pepper corn                                           : 10 to 12
Red chilly                                                : 2 to 3
oil ( preferrably gingelly oil )                    : 4 tsp

Method :
Wash curry leaves and pat dry with a clean cotton kitchen towel.

Keep cooker on one burner of the stove.
Cook rice as given in my older post for mixed rice.
Keep a kadai on another burner with 1/2 tsp of oil.
Add 1/4 cup of curry leaves and saute well till it becomes crispy and gives out a nice aroma.
Take care that the curry leaves retain its color.

Transfer onto a plate and keep aside.
Now add 1.2 tsp of oil into the kadai and saute remaining curry leaves.
Then fry red chilly, gram dhal, cumin and pepper.
Transfer onto a plate to cool.
Roast khus khus also.
Take all roasted ingredients in a mixer grinder jar and grind into coarse powder.

In the meantime cool the rice in a wide mouthed vessel.

Now add salt, prepared curry masala powder and oil.
Mix well with a ladle.

Relish with pappad, vengaya vathal or any curry of your choice.





You might also like to try

Coconut Drumstick leaf rice

Varagarisi Bisibelebath [ Kodo Millet Bisibelebath ]

Kuthiraivaali puliyodharai

Cabbage Pepper Rice- Muttaikos milagu Rice

Vangi Bath - Katharikkai Rice

Karuveppilai Powder - Curry Leaf Powder

#KaruvaeppilaiPowder  #CurryLeafPowder : Fresh and aromatic #Karuvaeppilai [ #Curry Leaf ] is one of the very important ingredients in Tamilian cooking. We also use dried curry leaf in the preparation of essential powders that are necessary for our day to day cooking. So the leaves are dried and made into a fine powder when good quality curry leaves are available in the market.

This powder can be preserved in a clean and dry container for future use.

Pluck leaves from stem and discard stems.
Keep aside tender leaves. Tender leaves are not suitable for making curry powder.
Spread a big clean cloth on the floor in an empty place inside your house.
Now wash the leaves thoroughly and spread over the cloth to dry.
Keep stirring the leaves on the cloth to dry well.
Now transfer the leaves into big plate and let it dry for 3 to 4 days inside the house or in the shadow.

When the leaves are completely dried, it becomes brittle and makes a " kala kala " sound.
If you feel still the leaves are not completely dried then keep in the Sun for quarter to half an hour.

Then powder the dried leaves using mixer grinder.

Store in a clean and dry air tight container.

This powder comes in handy whenever we run out of curry leaves at home.
This curry powder is generally added to sambar powder, rasam powder, milagai podi for idly, pepper powder and also in paruppu podi.

Note :
The dried leaves can be stored in a clean and dry air tight container. These dried leaves can be used in all our recipes just like fresh curry leaves.

You might also like to try


For some more Powders

Masala Powders and Liquid mixes


Ideas for different dishes for Lunch

Lunch recipes

Ideas for breakfast and dinner

Tiffin recipes