Curry Leaves Chutney Powder
2 cups of closely packed curry leaves
1/4 cup urad dal(Black gram )
2 tbsp chana dal (Bengal gram)
1 tsp dhania (coriander seeds)
10 to 14 chilis (dry Red peppers)
1 tsp Black pepper
a generous pinch of asafetida
a smallpiece of tamarind
salt to taste or as needed
1-2 tsp oil
How to make Curry Leaves Chutney Powder
- Wash the curry leaves thoroughly and dry them thoroughly and store for 2 to 3 hours to remove any residual water.
- Over a low flame, dry roast the curry leaves in a pan, tossing them once in a while till they begin to shrink.
- When they are crisp and crush in your hand stop roasting, keep them aside.
- Add oil to the pan and when it is hot, add urad dal, chana dal, black pepper, red chilies, coriander, asafetida and tamarind.
- Roast the ingredients till the dhal turns golden brown and the chilies crisp.
- Switch off the oven, add the baked curry leaves, mix well and keep aside to cool.
- When it is completely cold, grind this mixture using a dry grinder.
- Your curry leaves chutney powder is ready, and you can store it in an air tight
- Use a dry spoon to use it whenever needed.
- Curry leaves are also called “Kadipatta” in Indian households and grow as a perennial shrub.
- It is matchless in the sense that no other seasoning has such universal presence as curry leaves in the South Indian cuisine.
- The strong aromatic flavor turns into a mildly pungent bite when eaten.