I usually make curry leaveschutney with coconut for my mom's adai recipe. As u all know, curry leaves(Kadi patta in Hindi,karuveppilai in Tamil) has lots of health benefits
The chutney has a nice flavour of curry leaves and coriander leaves in them. The combination of tomatoes and curry leaves in this is perfect and taste wonderful
That's "Curry LeavesChutney Powder / Karibevu Soppina pudi / Karuvepillai Podi". Is there any South Indian Cuisine that does not use Curry leaves in its tempering
Karibevu Chutney Pudi or Curry LeavesChutney Powder. I quite love Curry Leaves (Kadipatta in Hindi or Karivepaku in Telugu) as you can see from the recipes of Nalla Kharam and Karivepaku Pachadi
Curry leaves - A handful (optional). Pudina Chutney is one of the best side dish recipes which goes well with idly, dosa, vada, adai, upma or any breakfast
Wash the coriander leaves drain the water and chop them. Kothamalli Chutney is one of the simple and healthy chutney which goes well with Idli and Dosa
Ever since I made Tambli/ Raitha with Ajwain Leaves/Karpuravalli/Doddapatre, I wanted to try out something else with it, I made the Moru/Buttermilk with it, which was extremely refreshing and then I made this Thogayal/Chutney
One of the dishes that I made using the betel leaves was this chutney. "Betel leaves" or the 'Vethalai' as we call it in Tamil and 'Paan' in Hindi , is considered auspicious
I add some tomatoes and some greens and make a perfect spicy, tangy chutney with cauliflower leaves. Whenever I purchase cauliflower, I wish to have tender leaves of it
In Konkani, which is my mother tongue, "karibev" is what we call the aromatic "curry leaves", known as "Karubevana soppu" in Kannada, "Karivepille" in Tamil, and "Kari patta" in Hindi
I hope all those who love spicy food will surely love this coriander leaveschutney. Here, in this recipe we use fresh coriander leaves along with desiccated coconut and lots of green chillis
Recipe NameCurry LeavesChutney / Chammandhi. Curry Leaves also known in various other names such as kadi patta, veppila, karuveppila etc…is one of the herb used in our Indian kitchen daily since long years
It is a good idea to make a small bottle of this amazing, tasty dhaniya/ Coriander leaveschutney and keep in the fridge during the Fasting /Vrat days as it comes handy to serve as a delightful dip for most of the Vrat dishes
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