Curry Leaves Chutney Powder
by Tarla Dalal
Added to 304 cookbooks
This recipe has been viewed 96013 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!
See detailed step by step photos and video of Curry Leaves Chutney Powder recipe below.
- To make curry leaves chutney powder, 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 the curry leaves chutney powder immediately or store refrigerated in an air-tight container in the refrigerator and use within 2 days.
Curry Leaves Chutney Powder Video
Curry Leaves Chutney Powder recipe with step by step photos
Like Curry Leaves Chutney Powder then check out our collection of chutney recipes from chutney's used in Indian chaats like Ragda Pattice to South Indian chutney for Idlis and Dosas.
What are Chutney's?
Curry leaves chutney powder is also known as karibevu chutney powder, Kari bevu chutney pudi, karuveppilai podi, karivepaku podi. The curry leaves have to be cleaned and washed completely before using. Also, pat them dry completely with a cloth and then add because we need a dry karivepaku podi chutney. Ensure the curry leaves are fresh, dark green and mature to get aromatic and fragrant curry leaves chutney.
For making the Kadi Patta chutney powder, gather all the ingredients, measure them and keep ready. You can also roast each ingredient separately and remove them & then grind them to make the karibevu podi chutney.
For preparing the Curry Leaves Powder ( karuveppilai podi), in a deep non-stick pan, add the curry leaves. Curry leaves are very healthy. To read more about the health benefits of kadi patta, check our glossary for curry leaves.
Also, add grated dry coconut.
Add the roasted chana dal. We have lightly roasted chana dal till golden brown and fragrant. You can also add roasted peanuts to make chutney more nutty and tasty.
Add the Kashmiri red chillies. Before adding, we have removed the stalks and broken them into pieces.
Add the sesame seeds.
Also, add salt to taste and mix well.
Dry roast on a medium flame for 7 to 8 minutes or till they turn crisp, while stirring continuously. If dry roasted on a high flame, the spices will burn soon and won't be roasted properly.
Cool slightly and transfer the roasted mixture into a mixer.
Add the tamarind pulp. To make tamarind pulp at home, soak tamarind pods (without seeds) in warm water for 15-20 minutes or till they turn soft. Mash roughly using your hands. If you want you can strain to remove the fibers and hard black seeds.
Blend it to a smooth powder, without using any water.
Serve Curry Leaves Powder immediately or store refrigerated in an air-tight container in the refrigerator and use within 2 days. Curry leaves podi can be eaten with rice, upma, idli, Pongal, etc. You can mix the kari bevu chutney pudi with ghee or coconut oil before eating.
If you are looking for more chutney powder recipes then do check Chutney Podi ( Thengai), Flaxseeds Dry Chutney and Ellu Podi
Nutrient values (Abbrv) per tbsp
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