Green Coconut Chutney or the Curry Leaves Chutney is another delicious chutney that can be served with idli or dosa. As I promised yesterday when I posted the Beetroot Chutney, here I am with this green coconut chutney or the curry leaves chutney. I had made both the chutneys on the same day and hence the posts have come back to back.
The main ingredient which gives out the unique taste in this chutney is the curry leaves. For best results make this green coconut chutney with freshly grated coconut. In hindi the curry leaves are known as kadi patta and in tamil it is called as karuva pillai. Curry leaves are definitely an integral part of the South Indian cuisine. You would find a lot of tadka or tempering in various dishes done with the curry leaves. There is abundance of goodness in the curry leaves. And the leaves are even boiled with coconut oil and applied to hair believing that it prevents greying of the hair.
All we need to do this green coconut chutney or the curry leaves chutney recipe is grind together all the ingredients and give some tadka or tempering to it, much like the Coconut Dal Chutney or the coconut chutney.
For more similar recipes see
Let’s get started with the Green Coconut Chutney or the Curry Leaves chutney
Green Chutney, Curry leaves chutney
What You Need:
- 1 cup fresh coconut grated
- handful of curry leaves
- 2-3 garlic cloves, peeled
- 3-4 cashew nuts
- 2 green chilies
- salt to taste
- 2 tsp oil
- 1/2 tsp mustard seeds
- 1 whole red chili
- few curry leaves
How To Make:
- In a mixer, blend together the coconut, curry leaves, cashewnuts, green chilies.
- After you have made the paste, add the salt and a little water to your required consistency.
- Heat oil in a small non-stick pan, add the mustard seeds.
- When the mustard seeds begin to splutter, add the red chili and curry leaves. Remove from fire.
- Pour this tempering over the ground coconut paste. Serve with idli, medhu vada, upma or dosa.
Nutrition Value: (estimates)
Signing off until next time,
Fareeha.
This recipe was originally published in October 2015. It has been retested and updated with reader feedback. The recipe has been made printable and checkboxes added for following the steps easily.
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Tandy | Lavender and Lime says
This sounds delicious! I love using curry leaves 🙂
Fa's Kitchen says
thank u. u r kind
Mahjabeen Qureshi says
JazakAllah
Fa's Kitchen says
Wa iyyaki, Sister
sana tungekar says
Will interested in posting recipies to manage time n cook well
Fa's Kitchen says
thank u dear.. u r very kind with ur comment..