Is karivepaku chutney healthy?

Very — curry leaves are rich in iron and antioxidants, and it's made in Anveshan Wood-Pressed Sesame Oil.

Can I use dried curry leaves?

Fresh leaves are far better here; dried ones lack the aroma this chutney depends on.

Curry Leaves (Karivepaku) Chutney

Name: Curry Leaves (Karivepaku) Chutney
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 cups Fresh curry leaves; 2 tbsp Chana dal; 1 tbsp Urad dal; 4 pieces Dry red chillies; 1 tsp Tamarind; 0.75 tsp Salt; 2 tbsp Anveshan Wood-Pressed Sesame Oil

An iron-rich curry-leaf chutney — leaves and lentils roasted in Anveshan Wood-Pressed Sesame Oil, ground with tamarind and red chilli.

Time breakdown

Prep Time10 min

Cook Time8 min

Total Time18 min

Ingredients

Fresh curry leaves
Chana dal
Urad dal
Dry red chillies
Tamarind
Salt
💡 You can also use Groundnut Oil / Mustard Oil / Sunflower Oil / Coconut Oil / Olive Oil as per your preference.

How to Make Curry Leaves (Karivepaku) Chutney

1
Heat 1 tbsp Anveshan Sesame Oil and roast the chana dal and urad dal until golden; add the dry red chillies for a few seconds.
2
Add the curry leaves and sauté until they turn crisp and dark green. Cool.
3
Grind the roasted mixture with tamarind and salt to a slightly coarse chutney.

Tips for the Best Curry Leaves (Karivepaku) Chutney

✓Sauté the curry leaves until crisp — that's what makes the chutney fragrant instead of grassy.
✓Roast the dals to golden for a nutty depth and better shelf life.