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Curry Leaves Chutney Powder

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Adjust Servings:
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

Nutritional information

20 kcal
2 g
0 g
0 g
58 mg
1 g

Curry Leaves Chutney Powder

  • Veg
  • 2 hrs 30 mins
  • Serves 4
  • Easy


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.
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