Recipe for raw Karuveppilai Chutney – Curry Leaves Chutney. A very easy to do recipe that does not need any cooking. Can be put together in minutes. With step by step pictures.
I was first introduced to this recipe by Mahesh Akka. This is a raw curry leaves chutney recipe. Sudha, her maid had made this chutney one day for herself and Mahesh akka was intrigued by the simplicity of the recipe. Ever since, it has become a regular at her place. It’s usually served in the morning with breakfast for idli or dosa and goes perfectly well with palaya soru (days old rice soaked in water). It’s extremely easy to put together and very healthy as everything is ground raw. This recipe is a hit or a miss. Either you like it or don’t. I have been making this chutney often. I like it with dosa. Curry leaves are loaded with vitamins and folic acid and can help with anemia. It also helps improve digestion. Do try it at home and this is one way to include a good amount of curry leaves in ones diet.
Here is how to do raw curry leaves chutney. Here is what you will need.
For the chutney Roughly chop all the ingredients. Get all the ingredients in a small mixie jar. Do not add a lot of tomatoes or onions. Just half a ripe country tomato and half an onion is good enough. Green chillies can be very potent as its added raw. So start with one chilli. You can add more if need be and if you like your chutney to be super spicy with a kick.
Grind to a paste without adding any water. Pulse several times. The moisture in the tomatoes and onions is enough to get a smooth chutney.
Karuveppilai chutney is ready.
Tempering Heat Indian sesame oil (gingely oil) in a pan until hot. Add in the mustard seeds. Let the mustard seeds splutter. Add in the urad dal and dried red chillies. Let the urad dal brown. Add it to the Karuveppilai chutney.
Serve the Karuveppilai chutney. The chutney does not store well in the refrigerator. Use immediately.
For the chutney
- 8 sprigs curry leaves (a good handful)
- 1/2 a ripe country tomato, roughly chopped ( 1/4 cup )
- 1/2 a red onion, roughly chopped ( 1/4 cup )
- 1 - 2 green chillies
- 1 teaspoon tamarind (a small marble size)
- 1/4 teaspoon salt
For tempering
- 2 teaspoon gingely oil – Indian sesame oil
- 1/4 teaspoon mustard seeds
- 1 teaspoon urad dal
- 2 dried red chillies
For the chutney
- Take all the chutney in a small mixie jar. Grind everything to a fine paste without adding any water.
For tempering
- Heat gingely oil in a pan until hot. Add in the mustard seeds. Let the mustard seeds splutter. Add in the urad dal and dried red chillies. Let the urad dal brown. Add it to the chutney.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Category: Chutney
- Cuisine: Tamilnadu
For the chutney
- 8 sprigs curry leaves (a good handful)
- 1/2 a ripe country tomato, roughly chopped ( 1/4 cup )
- 1/2 a red onion, roughly chopped ( 1/4 cup )
- 1 - 2 green chillies
- 1 teaspoon tamarind (a small marble size)
- 1/4 teaspoon salt
For tempering
- 2 teaspoon gingely oil – Indian sesame oil
- 1/4 teaspoon mustard seeds
- 1 teaspoon urad dal
- 2 dried red chillies
For the chutney
- Take all the chutney in a small mixie jar. Grind everything to a fine paste without adding any water.
For tempering
- Heat gingely oil in a pan until hot. Add in the mustard seeds. Let the mustard seeds splutter. Add in the urad dal and dried red chillies. Let the urad dal brown. Add it to the chutney.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Category: Chutney
- Cuisine: Tamilnadu
Find it online : https://www.kannammacooks.com/karuveppilai-chutney-curry-leaves-chutney/
Recipe for Homemade Cheese Sauce and Salsa for Nachos. Easy recipe with homemade nacho fixings. With step by step pictures.
This is my sons one of all time favorite snacks! NACHOS!!!!! Add salsa and cheese sauce and have your nacho cravings fixed! Here is how to do it!
For the Cheese Sauce We will be using cheddar cheese for this recipe. I have used yellow cheddar. If you cannot get yellow cheddar, its ok. Use whatever cheese you can find at your local store. Shred the cheese and set aside.
Place a heavy pan on medium heat. Add in the butter and maida (all purpose flour). Saute till the mixture forms a thick roux.
Add in the milk and the cheese. Add in the tomato ketchup and hot sauce. Whisk well for a couple of minutes. Initially the cheese will look curdled. Keep mixing until it all comes together into a smooth sauce. Add little milk if necessary to adjust the thickness of the sauce. Remember that we did NOT add any salt to this recipe as the cheese is already salty.
Have a little helper to get you going in the kitchen as this can be their all time favorite snack. Once the sauce is bubbling and smooth, remove from heat and set aside to cool. Remember the mixture will thicken as it cools.
The sauce can be served right away. The sauce can be stored in the refrigerator for up to a day. To heat up, just microwave for a few seconds. Add a few teaspoon of milk to adjust the thickness of the sauce.
For the Salsa The main ingredient of a good salsa is the tomatoes. We will need peeled, de-seeded and chopped tomatoes for this recipe. Make a cross on the tomato like shown below. It makes for peeling the skin easier later. Boil water in a pan and drop in the ripe tomato in boiling water. Boil for half a minute. Blanching the tomatoes in hot water helps in peeling the skin easily. Remove the tomato and peel the skin.
Cut the tomato into half. Remove the seeds and chop them fine. Set aside.
Take a bowl and add in all the ingredients for salsa. Mix well and refrigerate until required. The salsa can be stored in the refrigerator for up to a day. NOTE: In addition to the listed ingredients, you can also add sweet corn, jalapenos and olives to the salsa if you like them.
Assembly Place store bought Nacho chips on a plate. Sprinkle the cheese sauce and salsa. Enjoy!!!
You can add a bowl of salsa and cheese sauce for loaded dippers 🙂
For the Cheese Sauce
- 1 tablespoon butter
- 1 teaspoon maida (all purpose flour)
- 1/2 cup milk (Add 1/4 cup more if need be)
- 1 cup cheddar cheese
- 1/2 teaspoon tomato ketchup
- 1/2 teaspoon hot sauce
For the Salsa
- 1 tomato, peeled, de-seeded and chopped
- 1/4 cup onion, finely chopped
- 1/4 cup capsicum, finely chopped
- 2 sprigs coriander leaves, finely chopped
- 1/4 teaspoon salt
- a pinch of sugar
- juice of half a lime
- Tortilla chips for serving!
For the Cheese Sauce
- Place a heavy pan on medium heat. Add in the butter and maida (all purpose flour). Saute till the mixture forms a thick roux.
- Add in the milk and the cheese. Add in the tomato ketchup and hot sauce. Whisk well for a couple of minutes. Add little milk if necessary to adjust the thickness of the sauce. Once the sauce is bubbling and smooth, remove from heat and set aside to cool.
For the Salsa
- Take a bowl and add in all the ingredients for salsa. Mix well and refrigerate until required. The salsa can be stored in the refrigerator for up to a day.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Snacks
- Cuisine: Mexican
