Raw curry leaf tomato chutney | கருவேப்பிலை தக்காளி சட்னி, a tasty chutney prepared using raw curry leaves and raw tomatoes with red chillies tamarind and salt. To get the health benefits of kuruvepilai completely it’s better to use it raw, which is done in this recipe. Amazing health benefits of curry leaves – reference.
Chutney is a sauce in the cuisines of Indian subcontinent that can include tomatoes, coconut, curry leaves, red chilly, green chilly, lime, mango, peanut, dhania, pudhina, curd, ginger, garlic, onions and other vegetables and fruits. Seasonings done with mostly gingely oil or peanut oil. Spices commonly used include fenugreek, coriander, cumin, mustard, sesame and asafoetida. In South India it is known as ‘thuvaiyal’ or ‘thogayal'(Tamil) but the consistency will be little thicker. In Andhra Pradesh it is also called ‘roti pachadi’.
Chutneys may be ground with a motor and pestle or an ‘ammikkal’ (Tamil). Electric blenders or food processors can be used as labour-saving alternatives to stone grinding. Now let us see about the preparation of this healthy raw karuvepilai, tomato chutney in easy steps.
- raw curry leaves/ karuvepilai – 1 cup
- tomatoes – 1 cup (chopped)
- red chillies/ vara milagai – 4 number
- tamarind/ puzhi paste – 1/2 tsp (1/2 lemon size)
- salt/ uppu – to taste
- gingelly oil/ nal ennai – 1 tsp
- mustard seeds/ kadugu – 1/2 tsp
- sesame seeds/ ellu – 1/2 tsp
- asafoetida/ perungaayam – 1/4 tsp
- Collect all the ingredients. Remove curry leaves from stalks and chop tomatoes.
- Grind all the ingredients together in a blender to a fine paste.
- Heat gingely oil in a pan, add mustard seeds followed by sesame seeds and asafoetida. Pour above the chutney and serve as side dish for Idli or Dosa
For other chutney recipes click on the following links