Curry Leaves Chutney Powder

The year's off to a super busy and wonderful start, hence it took two months to get back to blogging! Why not start on a healthy note as always😊 

Curry leaves are a core part of South Indian cooking and filled with antioxidants and nutritional benefits. When the warm weather gives you loads of Curry leaves, one is the best ways to use it is by making this delicious chutney powder. The perfect accompaniment to rotis, toast, rice, whatever!

Here it is, my version of KARIBEVU CHUTNEY PUDI - Curry Leaves Chutney Powder: 

Ingredients: About 50 sprigs of Curry leaves with leaves washed, dried and separated, dry red chillies as per taste, 1/2 cup dried coconut or descicated coconut, 1/2 channa daal, 1/3 cup urid daal, 2 tbsp dry coriander seeds, 1 tbsp asetofida, 1 tbsp amchur or tamraind powder, salt to taste.

Make:

1. In a wide pan, use a little oil and dry roast the Curry leaves until they are fully crisp and there is an aroma of roasted leaves. Keep aside and let cool.

2. In the same pan, dry roast coconut until golden brown. Keep aside and let cool. Next dry roast the red chillies until crisp, keep aside and let cool.

3. Next in the pan, dry roast channa daal until golden brown and crisp. Next repeat the same with urid daal. Keep aside and let cool.

4. In the pan, add a little oil and roast together the coriander seeds, amchur powder and asetofida just for a few minutes. Now add back all of the roasted ingredients above and mix with salt to taste. Let the whole mixture cool completely.

5. Once fully cooled (important to ensure a fine powder), grind it all in the mixer. Ensure the chutney powder is fully cool before transferring to an airtight container. It will be great for use for a few months.