Curry Leaves Chutney Powder (Karibevu Chutney Pudi)
Curry Leaves Chutney Powder is a healthy condiment or accompaniment that is generally served with South Indian breakfast dishes like Idli, Dosa, or even hot steamed rice.
Servings 8 tablespoons
Calories 73kcal
Ingredients
- 1 teaspoon oil
- 1 cup curry leaves (tightly packed)
- 1 tablespoon chana dal
- 1 tablespoon urad dal
- 5 dry red chilies (i used byadagi)
- 1 tablespoon coriander seeds
- ½ teaspoon jeera seeds
- 1 tablespoon dry coconut (or desiccated coconut)
- 2 cloves garlic
- 1 small piece tamarind
- ½ teaspoon jaggery optional
- salt to taste
Instructions
- Rinse the curry leaves thoroughly and remove them from the stems. Discard the stems and spread the leaves on a kitchen towel. Allow them to air dry for a few hours until completely dry.
- Heat the skillet, add curry leaves. Roast them under medium-low flame until they turn dry and crispy. Remove and set aside on a plate to cool.
- In the same skillet, heat one teaspoon of oil. Add dry red chilies, chana dal, and urad dal. Sauté on medium-low flame until the red chilies puff up and the dals turn light brown.
- Then add coriander seeds and cumin seeds and roast for a minute till they are fragrant.
- Once done, turn off the flame and add dry or desiccated coconut, tamarind, and garlic cloves, and mix well. Let it cool completely.
- Add all the roasted ingredients, jaggery, and salt to a blender. Blend them into a slightly coarse powder. Transfer the mixture back to the plate and mix it well with your hand.
- Store curry leaves powder in an airtight container in the refrigerator for up to a month. Serve chutney pudi with hot steamed rice, idli, or dosa.
Notes
Tips & Variations
- Yields ½ cup of podi
- To achieve perfectly crisp curry leaves without browning, roast them on a low flame. Alternatively, you can microwave them for 2 minutes, checking every 30 seconds to ensure they become crispy. Sun drying the leaves for a few hours is another effective method.
- Always roast the dals and other ingredients on a low flame stirring them frequently, otherwise, they may burn and taste bitter.
- Increase or decrease red chilies according to your preference.
- You can also add a tablespoon of sesame seeds or roasted peanuts for a variation.
- I like this chutney powder to be slightly coarse as it gives the best flavor and texture.
Nutrition
Calories: 73kcal | Carbohydrates: 11g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 3mg | Potassium: 107mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2505IU | Vitamin C: 1224mg | Calcium: 261mg | Iron: 1mg