Karibevu Soppina Chutney/Curry leaves chutney/Kariveppilai chutney

By Priya Srinivasan - I Camp in My Kitchen - Wednesday, April 13, 2016

Simple to make chutney using curry leaves. I normally add coriander leaves too with this chutney, but this time made only with fresh curry leaves. Do try and let me know how you liked it.
1.5 cups curry leaves, only leaves,washed
5-6 nos red chilies
1/4 cup freshly grated coconut
2 tsp coriander seeds
1 tbsp chana dal
1 tbsp urad dal
marble sized tamarind, string and seeds removed
1 tsp salt
1/2 tsp oil

  • In a kadai, heat oil, add chana dal, urad dal and chilies, roast until golden brown. Once the dal is browned,  add curry leaves and saute until the leaves wilt.
  • Remove it from the stove, let it cool completely. Take this in a mixer, add tamarind, coconut and salt. Grind it to a smooth chutney using 1/4 cup water. 
  • Remove the chutney to a clean bowl, add tadka of mustard seeds urad dal if needed, Serve it along idly/dosa. 

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  1. Love the chutney. As I mentioned in veenas blog love this with rice and tiffins.

  2. Mouthwatering spicy chutney. Love it

  3. Flavorful chutney! Works great with idli, dosai or rice :)

  4. super like.. I make this thogayal as well. pairs with rice so well :) btw its Karibevu :-))


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