Authentic Curry Leaf Chilli Recipe – South Indian Spice Blend

Last Updated on 2 months by Neha Deshmukh

Authentic Curry Leaf Chilli Recipe – South Indian Spice Blend

Hey everyone! If you’ve ever wondered what gives South Indian breakfasts like idli and dosa that extra kick, look no further. This Curry Leaf Chilli is a game-changer. It’s a simple spice blend, but honestly, it’s one of those things I always have a batch of ready to go. I first made this when I was trying to recreate the flavours of my favourite South Indian restaurant, and I’ve been hooked ever since! Let’s get into it.

Why You’ll Love This Recipe

This isn’t just a recipe; it’s a flavour bomb! It’s incredibly versatile – perfect with idli, dosa, rice, or even stirred into yogurt. Plus, it comes together in under 30 minutes. Seriously, what’s not to love? It’s a little bit of South Indian sunshine in a jar.

Ingredients

Here’s what you’ll need to make this magic happen:

• 7 dry red chillies
• Approximately 1 cup loosely packed curry leaves
• Approximately 1/2 cup garlic cloves
• Approximately 1/4 cup sesame oil
• Salt to taste

Ingredient Notes

Let’s talk ingredients. Getting these right makes all the difference!

Curry Leaves: Varieties and Freshness

Curry leaves are the star here. Look for fresh, vibrant green leaves – they should smell wonderfully citrusy. There are different varieties, but any will work beautifully. If you can’t find fresh, dried curry leaves can be used, but the flavour won’t be quite as bright.

Dry Red Chillies: Choosing the Right Heat Level

The type of dry red chillies you use will determine the spice level. Byadagi chillies are milder and give a lovely colour, while Guntur chillies pack a serious punch. Feel free to mix and match to get your preferred heat!

Sesame Oil: Regional Preferences & Aroma

Sesame oil is traditional, and it adds a nutty aroma that’s just divine. South Indian cuisine uses it a lot. You can use either light or dark sesame oil – dark sesame oil has a stronger flavour.

Garlic: Types and Flavor Impact

I prefer using regular garlic cloves, but you can experiment with different varieties. Indian garlic tends to be a bit more pungent. Adjust the amount to your liking – I love a good garlic kick!

Salt: Balancing the Spice

Salt is crucial for balancing the heat and bringing out all the flavours. I usually start with a teaspoon and add more to taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the sesame oil in a deep pan over medium heat. Be careful not to overheat it!
2. Carefully add the curry leaves and fry until they turn crisp – this should take about 30 seconds. They’ll sizzle and pop, so watch out! Remove them with a slotted spoon and drain on a paper towel. This is important to get them nice and crispy.
3. In the same oil, roast the dry red chillies on low heat until they become crisp. Make sure they don’t change colour – we want flavour, not bitterness. This usually takes a few minutes. Drain and let them cool completely.
4. Now, to the blender! Coarsely grind the roasted chillies and fried curry leaves with the salt until you have a somewhat even, but still textured, mixture.
5. Add the peeled garlic cloves to the blender and pulse a couple of times. We want the garlic incorporated, but still coarse – don’t over-grind it into a paste!
6. And that’s it! Transfer your Curry Leaf Chilli to an airtight container.

Expert Tips

• Don’t skip the frying step! It really brings out the flavour of the curry leaves and chillies.
• Cooling the chillies completely before grinding prevents the oil from releasing and making the mixture pasty.
• A coarse texture is key. This isn’t about a smooth paste; it’s about flavourful bits.

Variations

Vegan Adaptation

This recipe is naturally vegan! No changes needed.

Spice Level Adjustment (Mild to Extra Spicy)

• Mild: Use Byadagi chillies only, and remove the seeds before grinding.
• Medium: Use a mix of Byadagi and Guntur chillies.
• Extra Spicy: Use only Guntur chillies, and leave the seeds in! My friend, Priya, loves it super spicy, so she always adds a few extra Guntur chillies.

Regional Variations – Tamil Nadu vs. Kerala Style

In Tamil Nadu, they sometimes add a pinch of turmeric for colour and flavour. Kerala style often includes a tiny bit of black peppercorns for an extra layer of warmth.

Storage Duration & Maintaining Freshness

Store your Curry Leaf Chilli in an airtight container in a cool, dark place. It should stay fresh for up to 2-3 months. I like to make a small batch every month or so to ensure maximum flavour.

Serving Suggestions

This chilli is incredibly versatile! Here are a few of my favourite ways to enjoy it:

• Mixed with a little sesame oil and served with hot idli or dosa.
• Stirred into rice with a drizzle of sesame oil.
• As a flavour boost for sambar or rasam.
• Mixed with yogurt for a spicy dip.

FAQs

What is the origin of Curry Leaf Chilli?

It’s a staple in South Indian cuisine, particularly in Tamil Nadu and Kerala. It’s been passed down through generations, with each family having their own slight variations.

Can I use different types of oil besides sesame oil?

While sesame oil is traditional, you can use other neutral oils like sunflower or vegetable oil in a pinch. But honestly, sesame oil really makes the difference!

How can I adjust the spiciness of this chilli?

As mentioned earlier, the type of chilli and whether you remove the seeds are the key factors. Start with milder chillies and add more if you like it hot.

What is the best way to store homemade spice blends?

Airtight containers are essential! Keep them in a cool, dark, and dry place.

Can this chilli be used as a marinade?

Absolutely! Mix it with yogurt and a little lemon juice for a fantastic marinade for chicken or fish.