Saturday, April 16, 2011

Karibevu (Curry Leaves) Chutney

In the southern part of India Karibevu (in konkani language) or curry leaves is used liberally as seasoning or "tadka" and when we have them in excess, we make chutney out of it. This chutney is so tasty and spicy that some of them even call it as "gunpowder" !

By the way, this chutney was prepared by my daughter.  She also gave me some for sampling. The taste was fantastic.

Karibevu Chutney
This photograph was supplied by my daughter


Grated coconut
1 cup
Bengal gram dal ( channa dal)
½ cup
Sprigs of  curry leaves
Dry red chillies
Asafetida (hing)
¼ tsp
A bean size
As per taste

  1. Wash curry leaves and pat dry them on a kitchen towel. Remove the leaves from the stem and discard the stem.
  2. Heat a pan and roast the Bengal gram dhal on a slow fire stirring constantly till light brown. When cooled, grind it to a powder (like fine sooji /semolina) and keep aside.
  3. In the same pan, roast the dry red chilies.  When the chilies are half done, add the grated coconut, curry leaves and asafetida. Roast these till coconut gratings turn light brown in colour and the curry leaves become crisp.
  4. Grind the above roasted mixture (chilies, grated coconut, curry leaves, asafetida) along with salt and tamarind to a fine powder.
  5. Finally mix the roasted and powdered gram dhal to the above ground mixture. Allow it to cool and then store it in a glass bottle.


  • This preparation lasts for about a month without refrigeration.
  • This chutney tastes good with curd rice or with Rice & dal combination.
  • You can also sprinkle this chutney on buttered bread slice. It tastes good.

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