Curry Leaves Dahi Chutney, also known as Kadi Patta Dahi Chutney or Karuveppilai Chutney, is a delicious South Indian condiment prepared with fresh curry leaves, curd, and a range of common aromatics, spices, and other ingredients.
This tempting South Indian curry leaves chutney is super simple and will surely be your new favourite. And with Zilli’s Cold Pressed Spices and Seasonings, you do not have to worry about spending time on tedious preparations, making this recipe a whole lot easier and faster.
You can prepare this curry leaves curd chutney for Dosa, Idli, Medu Vada, and other South Indian breakfast items. The curry leaves bring their characteristic flavour and aroma to the creamy curd base, while the peanuts and coconut add a certain nuttiness. It is tangy, spicy, and uniquely fresh and delectable.
Learn how to make this hotel-style curry leaves curd chutney at home:
Preparation Time: 5 minutes.
Cooking Time: 5 minutes.
Serves: 2 people.
Course: Side Dish.
Cuisine: South Indian.
- ¼ cup curry leaves.
- Salt to taste.
- ½ tsp Zilli's Red Onion Powder.
- ¼ tsp Zilli's Tomato Powder.
- ¼ tsp Zilli's Garlic Powder.
- ¼ tsp Zilli's Ginger Powder.
- 1 tsp Zilli's Tamarind Powder.
- A small green chilli.
- 1 tsp grated coconut.
- ¼ cup peanuts.
- ⅓ cup curd.
- ½ teaspoon cumin.
- 1 tsp chana dal.
- 1 tsp urad dal.
- 2 tsp mustard oil.
- 1 tsp mustard seeds.
- 1 dry red chilli.
How to Make Curry Leaves Dahi Chutney:
- Add all the ingredients for the chutney to a blender jar.
- Blend it well into a smooth paste and keep it aside.
- To prepare the tempering, heat mustard oil in a regular or tadka pan.
- Once the oil turns hot, add mustard seeds and dry red chilli.
- Sauté well and wait for it to start sputtering. Turn off the heat.
- Pour the hot tempering over the chutney.
Your Curry Leaves Chutney is ready to serve and enjoy!
Tips and Variations for Curry Leaves Curd Chutney:
Use fresh curry leaves for the best taste and aroma.
You can change the amount of curd or add a little water to make the chutney thinner or thicker as per preference.
Use sesame oil for tempering if you do not have mustard oil.
You can also add a pinch of hing (asafoetida) to this recipe.
Variations for Curry Leaves Curd Chutney Recipe:
Kerala Style: Make this curry leaves curd chutney Kerala style by increasing the quantity of coconut and using coconut oil for tempering.
Andhra Style: Amp up the spice factor and make curry leaves curd chutney Andhra style by adding more green chillies, red chillies, and tamarind powder.
Karnataka Style: Add a little jaggery powder and reduce the chillies to make a sweet-spicy curry leaves curd chutney Karnataka style.
Bengali Style: Transform this into a delicious curry leaves curd chutney Bengali recipe by simply adding Zilli’s Panch Phoron Masala to the tempering.
You can make this curry leaves curd chutney for Idli, Dosa, Paniyaram, Medu Vada, and other South Indian dishes.
It tastes great when paired with steamed rice, curd rice, dal rice, lemon rice, and tamarind rice.
You can also serve this with rice flour paratha and methi paratha for breakfast or in the evening.