Curry Leaves Chutney Powder
by Tarla Dalal
Added to 276 cookbooks
This recipe has been viewed 56360 times
Chutney powders such as this Curry Leaves Chutney Powder, made with spices, daria and curry leaves, really come in handy on days when you do not have time to prepare chutney or sambhar to accompany your idlis and dosas.
You can serve the chutney powder as it is, or mix it with til oil, to make a tongue-tickling and aromatic accompaniment! Not only that, the chutney powder also comes in handy when you want to transform your idli or dosa into a dry, one-meal snack to carry to work, school or on a journey.
You just need to coat your cooked idlis with til oil mixed with curry leaves chutney powder, or sprinkle some powder on the semi-cooked dosa before turning it around, to make a self-sufficient snack!
- Combine all the ingredients, except the tamarind pulp, in a deep non-stick pan and dry roast on a medium flame for 7 to 8 minutes or till they turn crisp, while stirring continuously.
- Transfer the roasted mixture into a mixer, add the tamarind pulp and blend it to a smooth powder, without using any water.
- Serve immediately or store refrigerated in an air-tight container in the refrigerator and use within 2 days.
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