Curry Leaves Chutney Recipe | Healthy & Aromatic Karivepaku Pachadi

Curry Leaves Chutney or Karivepaku Pachadi

Make a healthy and aromatic curry leaves chutney (karivepaku pachadi) at home! Packed with fresh curry leaves, dry red chilies, garlic, and optional coconut, this flavorful chutney pairs perfectly with idli, dosa, hot rice with ghee, or roti. Rich in iron and antioxidants, it’s a nourishing South Indian staple.

🛒 Ingredients

• Fresh Curry Leaves – 1 cup (washed & dried)

• Dry Red Chilies – 4–5 (or Green Chilies – 2, adjust spice)

• Garlic – 3 cloves

• Tamarind – small piece (or ½ tsp paste)

• Grated Coconut – 2 tbsp (optional, for richness)

• Salt – to taste

• Oil – 2 tsp (preferably sesame oil)

For Tempering (optional):

• Oil – 1 tsp

• Mustard Seeds – ½ tsp

• Urad Dal – ½ tsp

• Curry Leaves – few

🔪 Preparation Method

1. Heat 2 tsp oil in a pan, add dry red chilies and garlic. Sauté for a minute.

2. Add curry leaves and fry until crisp and aromatic.

3. Let it cool, then blend with tamarind, salt, and optional coconut into a coarse or smooth paste (add little water if needed).

4. (Optional) Prepare tempering with mustard seeds, urad dal, and curry leaves, then pour over the chutney.

✅ Serving Suggestions

• Perfect with idli, dosa, hot steamed rice with ghee, or roti.

• Can also be used as a dip for snacks or spread for sandwiches/wraps.

• Adds a nutritious, antioxidant-rich punch to any meal.

📦 Storage & Usage

• Store in an airtight container in the refrigerator for 2–3 days.

• Stir before serving, as the chutney may darken slightly over time.

• For longer storage, freeze in small portions and thaw as needed.