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.

Trivia:

• 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.