- 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
The one ingredient that is absolutely a must in the South Indian cuisine is the curry leaf. No dish in the southern parts of India is complete without this flavored leaf that is introduced into the dishes in the form of tempering that is finally given to enhance the appeal and the final touch to it. Yet, these leaves are discarded while eating, thus losing out on its nutritional and therapeutic properties. Curry leaves chutney powder is an easy to make answer to this shortcoming. It remains good for months together and is best accompaniment for hot steaming idlis, curd rice, dosas, or plain ghee topped rice steaming hot. The flavor and taste is accentuated when it is added to curries and assorted vegetables. The recipe is very simple.
In addition to the aroma and a striking taste, curry leaves possess rare medicinal properties. Some that benefit us are:
- It eases stomach disorders.
- It helps in weight loss.
- It reduces morning sickness.
- It has anti-bacterial properties.
How to make Curry Leaves Chutney Powder