How to make Curry Patte Ki Sukhi Chutney -

This dry chutney goes well with bread, dosa, idli - an excellent accompaniment.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Curry leaves (कड़ी पत्ते ),

Cuisine : Kerala

Course : Pickles, Jams and Chutneys

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

For more recipes related to Curry Patte Ki Sukhi Chutney checkout Kadipatta Chutney. You can also find more Pickles, Jams and Chutneys recipes like Shimla Mirch ka Achar Guava Chutney Borar Achar Salsa Verde

Curry Patte Ki Sukhi Chutney

Curry Patte Ki Sukhi Chutney Recipe Card


The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Curry Patte Ki Sukhi Chutney Recipe

  • Curry leaves 2-3 cups

  • Oil 2 tablespoons

  • Asafoetida 1/4 teaspoon

  • Green chillies chopped 5

  • White sesame seeds 1 tablespoon

  • Dalia 1/4 cup

  • Scraped coconut 1/4 cup

  • Salt to taste


Step 1

Heat oil in a non stick pan. Add asafoetida and green chillies and saute.

Step 2

Add white sesame seeds,daalia and curry leaves and sauté for 2-3 minutes.

Step 3

Add coconut and salt and sauté for 6-8 minutes. Set aside to cool down to room temperature.

Step 4

Transfer into a mixer jar and grind to a coarse powder. Transfer into a serving bowl and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.