Karuveppilai Chutney: South Indian Curry Leaves Chutney with Coconut & Peanuts

Bright, earthy, and bursting with southern flavors, Karuveppilai Chutney is a unique South Indian condiment that brings the aromatic goodness of fresh curry leaves to your table. Blended with grated coconut, roasted peanuts, and spices, this chutney pairs perfectly with fluffy idlis, crispy dosas, or even a humble plate of dal-chawal or rasam rice. The freshness of the curry leaves and the creamy texture of coconut merge beautifully, making this chutney stand out not just as an accompaniment, but often as the star on a South Indian breakfast thali.

Unlike traditional chutneys where curry leaves are used sparingly, here they shine with a one-to-one ratio alongside coconut, imparting a deep flavor and vibrant color. The gentle roasting of garlic, ginger, green chilies, and curry leaves ensures an aromatic base, heightened by the slight tang of tamarind and the nuttiness of roasted peanuts. Whether you enjoy it in the morning or use it to uplift your lunch, this Karuveppilai Chutney is a wholesome, quick-to-make, and nutrient-rich addition to your meals.

Karuveppilai Chutney: South Indian Curry Leaves Chutney with Coconut & Peanuts

Print Recipe

By Malini Serves: 1 Prep Time: 5 minutes Cooking Time: 10 minutes

Ingredients

• 2 tsp oil
• 2 cloves garlic
• 1 inch ginger
• 2 green chilies
• ½ cup fresh curry leaves
• 1 cup grated coconut
• 1 small ball-sized tamarind
• 2 tbsp roasted peanuts
• ½ tsp salt
• ½ cup water
• 2 tsp oil (for tempering)
• ¾ tsp mustard seeds
• ½ tsp urad dal
• A few curry leaves (for tempering)

Instructions

1

Heat oil in a tawa and add garlic, ginger, and green chilies. Sauté until the garlic is golden and aromatic.

2

Add fresh curry leaves and roast until they become crisp.

3

Allow the mixture to cool, then transfer to a blender.

4

Add grated coconut, tamarind, roasted peanuts, and salt. Blend to a smooth paste, adding water as needed for your desired consistency.

5

For tempering, heat oil in a small pan. Add mustard seeds and let them splutter, then add urad dal and curry leaves. Sauté until the dal turns golden.

6

Pour this tempering over the prepared chutney and mix well.

7

Serve Karuveppilai Chutney with dosa, idli, or as a flavorful side to rice dishes.

Notes

Tips:
Use only fresh, green curry leaves for optimal flavor; avoid using frozen leaves as they may not provide the same aroma or color., For a different twist and a deeper color, replace green chilies with dried red chilies., Substitute roasted chana dal for peanuts if you prefer a slightly different texture., Adjust tamarind according to your taste for more or less tanginess.