Thursday, March 17, 2016

Karuveppilai / Karibevina Chutney - Curry Leaf Chutney - A wonderful Appetizer

Karuveppilai / Karibevu / Curry leaf is an indispensable herb used extensively in South Indian cooking. It is used  to season or garnish almost all the dishes prepared every day. Karuveppilai is used as a home medicine for colds, loss of appetite, indigestion or biliousness. According to Ayurveda Karuveppilai is a blood purifier and helps in preventing anemia. It helps in maintaining the healthy functioning of  almost all the organs like pancreas, liver and kidney. Eating a fistful of curry leaves on an empty stomach every morning assures one of a disease free life. Most people discard Karuveppilai seasoning while eating a meal, without caring for its abundant health benefits.The best option to utilize and enjoy all the health benefits offered by  this  flavoursome and humble Karuveppilai is to include a liberal quantity of Kariveppilai Chutney in your meals as often as possible.

Curry leaves (separated from stalk) - 2 tightly packed cups
Pepper - 1/4 tsp
Cumin seeds - 1/4 tsp
Bengal gram dal - 1tbsp
Black gram dal - 1 tsp
Asafoetida  - 1 pinch
Red chillies ( broken)- 2
Tamarind -  a plum size ball
Salt - 3/4 tsp
Sesame oil - 1 1/2 tsps
1. Separate the Karuveppilai or Curry leaves from the stalk and wash thoroughly.
2. Heat oil in a pan  and add Bengal gram dal and Black gram dal  and roast till they change colour.
3. Add pepper and cumin seeds and fry till they emanate a pleasant flavour.
4. Add broken red chillies followed by asafoetida.
5. When the chillies turn crisp add the washed and well drained Karuveppilai and stir till the leaves wilt.
6. Shred the tamarind and add it to the roasted ingredients and switch off flame.The heat in the pan will soften the tamarind.
7. Allow to cool and then grind all the ingredients with salt to a coarse powder.
8. Add water little by little to the coarse powder and grind smoothly into a fairly thick Chutney.

Enjoy the flavoursome and delicious Karuveppilai Chutney mashed with steaming  hot rice and a spoon of ghee. 

Chutney rice can also be prepared and served as a fancy Variety Rice (Kalanda Sadam). Fluff up two cups of cooked rice in a bowl. Add two pinches of turmeric on top. Heat two spoons of ghee and pour the hot ghee on top of the turmeric powder. Mix well so that each rice is coated with turmeric powder and ghee. Add a spoon or more of  Karuveppilai Chutney (depending on your taste) and mix well without mashing the rice. Enjoy the Karuveppilai Chutney rice with Papad or any Raita of your choice.

2 Post your Comments:

Anonymous said...

HI Chitra Amma,

In step 6, you have mentioned that - Shred the tamarind and add it to the roasted ingredients.. Can you please clarify how to shred the tamarind? should we add the tamarind to water and pour the tamarind water.. or just put the lemon sized raw tamarind into the mixture as it is?


Chitra Amma's Kitchen said...

Tear the PLUM Size ball of Tamarind into very small bits and add to the roasted ingredients so that it blends well with the other ingredients. It is better to powder the ingredients first and then add the required amount of water little by little if you want a thick chutney. Using tamarind water may make the chutney runny.