Karipatta chutney podi | How to make Karipatta chutney podi

By Prathima Nithin  |  23rd Nov 2016  |  
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  • Karipatta chutney podi, How to make Karipatta chutney podi
Karipatta chutney podiby Prathima Nithin
  • Prep Time

    60

    mins
  • Cook Time

    20

    mins
  • Serves

    6

    People

11

0

About Karipatta chutney podi Recipe

Curry leaves and spices blended to an aromatic dry chutney, our family version!

Karipatta chutney podi is an authentic dish which is perfect to serve on all occasions. The Karipatta chutney podi is delicious and has an amazing aroma. Karipatta chutney podi by Prathima Nithin will help you to prepare the perfect Karipatta chutney podi in your kitchen at home. Karipatta chutney podi needs 60 minutes for the preparation and 20 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Karipatta chutney podi. This makes it easy to learn how to make the delicious Karipatta chutney podi. In case you have any questions on how to make the Karipatta chutney podi you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Prathima Nithin. Karipatta chutney podi will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Karipatta chutney podi

Ingredients to make Karipatta chutney podi

  • 1 cup fresh curry leaves
  • 4 to 5 dry red chillies (or to taste)
  • 2 tsp gram dal (chana dal/split chickpeas)
  • 2 tsp urad dal (split black lentils)
  • 1 tsp cumin seeds OR coriander seeds
  • 1 tsp readymade asafoetida powder
  • one marble size piece tamarind (optional)
  • 2 tbsp oil
  • salt to taste
  • 1/2 tsp gur (jaggery)

How to make Karipatta chutney podi

  1. Pluck curry leaves from the stalk. Wash the curry leaves thoroughly and pat dry with a kitchen towel. Remove as much moisture as possible. You can leave it in the towel for an hour or so for it to dry well. Dry roast gram
  2. Heat a wide pan. Dry roast gram dal and urad dal separately over a low flame till deep brown. Remove and set aside in a wide plate.
  3. Then roast the hing lightly (about 3 to 5 seconds), remove and add to the dals.
  4. Heat the oil in the pan and roast the curry leaves over low flame till nice and crisp. But see that the leaves remain green and not turn brown. Remove and transfer to the plate with dals.
  5. In the same oil roast the red chillies till they turn crisp and bright red. Do not let them brown. Remove and transfer to the plate.
  6. In the same pan add the cumin OR coriander seeds and roast till aromatic. Remove and transfer to the plate.
  7. Then roast tamarind for 15 to 30 seconds. Remove onto the plate.
  8. Once all the above roasted ingredients have cooled down a bit, grind them to a not too coarse but not too fine powder along with salt to taste and jaggery in a dry mixer grinder.
  9. Store in an airtight container and use as required.

My Tip:

Serving suggestions Add few drops ghee or coconut oil to portion you are serving and serve alongside idlis, dosas. Add a tsp or two to a bowl of hot steamed rice, add ghee, mix and serve with papads. Serve with curd rice.

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