Curry Leaves Chutney Powder (Karibevu Chutney Pudi)

curry leaves chutney powder served in a bowl with side of curry leaves stalk

5 from 2 votes

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.

Course Side Dish

Cuisine South Indian

Keyword curry leaves chutney powder, curry leaves podi

Diet Gluten-Free, Vegan

Prep Time 5

Cook Time 15

Total Time 20

Servings tablespoons

Calories 73kcal

Author Bhavana Patil

Ingredients

2 teaspoons 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
little tamarind
½ teaspoon jaggery optional
salt to taste

Instructions

Rinse the curry leaves and pick the leaves from the curry leaves sprigs. Discard the stems and spread leaves on a kitchen towel and let them dry for few hours.
Heat oil in a skillet, add curry leaves and a teaspoon of oil. 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 1 teaspoon of oil, add dry red chilies, chana dal, urad dal, and saute on medium-low flame till the red chilies puff up and dal turns light brown in color.
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, garlic cloves, mix well. Let it cool completely.
In a blender add all the roasted ingredients, jaggery, salt, and blend it to a slightly coarse powder. Transfer it back to the plate, 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
You have to roast curry leaves on low flame to get perfectly crisp curry leaves without browning them. Alternately, you can also microwave for 2 minutes by checking every 30 seconds to make curry leaves crispy or sundry for few hours.
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.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition