curry leaves chutney recipe, kadi patta chutney recipe
Print Recipe
5 from 3 votes

Curry Leaves Chutney

Curry leaves chutney is a versatile chutney made with curry leaves, coconut and roasted bengal gram.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: side dish
Cuisine: south indian
Diet: vegetarian
Servings: 2 to 3
Author: Dassana Amit


  • 1 cup curry leaves
  • 1 teaspoon urad dal (husked black gram)
  • 1 teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • ½ inch ginger
  • 1 or 2 green chilies, chopped
  • ½ cup grated coconut
  • 1 tablespoon roasted chana dal (roasted bengal gram) - optional
  • 1 pinch asafoetida (hing)
  • 2 tablespoons oil
  • salt as required


  • Rinse and dry the curry leaves or kadi patta with a clean kitchen towel.
  • Heat oil in a frying pan. 
  • Then add mustard seeds and urad dal.
  • Allow the mustard seeds to crackle and the urad dal to get a reddish brown.
  • Add the cumin seeds. Then add the ginger, green chilies. Mix very well.
  • Then add curry leaves. Stir and fry the leaves with continuous stirrings till they become slightly crisp.
  • Don't brown them as this would make the chutney bitter. let this mixture cool down.
  • Then in a chutney grinder, add the curry leaves mixture with some salt and water.
  • Also add the grated coconut and roasted chana dal.
  • You can make a thick chutney or a chutney with medium consistency. So add water accordingly.
  • Grind all the ingredients to a smooth chutney.
  • Pour in a serving bowl and serve the curry leaves chutney with upma, pakora, idli, dosa or medu vada or any snack.