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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



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.

Health Benefits

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.
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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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