Curry Leaves Chutney Pudi/ Powder | How to make Curry Leaves Chutney Pudi/ Powder

By Anitha Nayak  |  29th Jul 2015  |  
4.7 from 6 reviews Rate It!
  • Curry Leaves Chutney Pudi/ Powder, How to make Curry Leaves Chutney Pudi/ Powder
Curry Leaves Chutney Pudi/ Powderby Anitha Nayak
  • Prep Time

    0

    mins
  • Cook Time

    20

    mins
  • Serves

    10

    People

1330

6





About Curry Leaves Chutney Pudi/ Powder

It is very common to see a curry leaves tree in almost every South Indian house. You know your passing by a South Indian house if you can smell the tadka/tempering with the heavenly aroma of curry leaves. Along with the awesome fragrance that they impart.. they also have loads of medicinal value. Most of us have a tendency to keep the leaves aside when we eat a meal, this is an awesome way to consume the curry leaves & take in all its benefits. This is my grandmothers recipe.

Curry Leaves Chutney Pudi/ Powder is an authentic dish which is perfect to serve on all occasions. The Curry Leaves Chutney Pudi/ Powder is delicious and has an amazing aroma. Curry Leaves Chutney Pudi/ Powder by Anitha Nayak will help you to prepare the perfect Curry Leaves Chutney Pudi/ Powder in your kitchen at home. Curry Leaves Chutney Pudi/ Powder needs few minutes for the preparation and 20 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Curry Leaves Chutney Pudi/ Powder. This makes it easy to learn how to make the delicious Curry Leaves Chutney Pudi/ Powder. In case you have any questions on how to make the Curry Leaves Chutney Pudi/ Powder 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 Anitha Nayak. Curry Leaves Chutney Pudi/ Powder will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Curry Leaves Chutney Pudi/ Powder

Ingredients to make Curry Leaves Chutney Pudi/ Powder

  • Tur dal - 1/2 cup
  • Copra grated/desiccated coconut - 3/4 -1 cup
  • Black peppercorns - 10-12
  • Dried red chilli ’s - 15-16 byadgi chilli variety you can use the other hotter varieties use according to your taste
  • Curry leaves - 45-50 medium-sized leaves washed drained wiped dry & leave it to dry on a kitchen towel
  • Tamarind - 1 marble-sized piece make sure there are no seeds
  • Jaggery - 1.5 - 2 tbsp powdered
  • Asafoetida powder - 1/4 tsp
  • Turmeric - 1/8 tsp
  • Oil - half a tsp
  • Salt to taste - preferably add rock salt

How to make Curry Leaves Chutney Pudi/ Powder

  1. Take a skillet, dry roast the dried red chilli’s & the Tur dal. Keep tossing them around constantly & maintain heat at low. Once the fur dal begin to change colour to a light brownish & the chilli’s too turn paler, turn the heat off. Transfer the ingredients to a plate and let it cool down to room temperature.
  2. Meanwhile while the Tur dal & chilli’s are cooling down, heat the oil in the skillet. Add the asafoetida & let it sizzle. Maintain heat at low. Now throw in the turmeric & the curry leaves. Fry till the curry leaves begin to lose their moisture and begin to turn crispier. Now add the copra and black peppercorns and toss it around for a minute or two. Turn the heat off. Transfer this to another plate. Let it cool down to room temperature.
  3. Add the powdered jaggery, tamarind and salt to the roasted, cooled down dried red chilli’s & dal mixture. You can pulse this mixture in a food processor till the ingredients are broken down. Next add in the roasted curry leaves mixture. Process all the ingredients till you get a coarse powder. In between you can taste & adjust the salt.
  4. Transfer the contents to a plate. Let it dry out for about 15-20 mins (The jaggery & tamarind have some moisture content in them which will get transferred to the roasted ingredients). Transfer the chutney pudi to a airtight glass jar.
  5. You are set for 2-3 months i.e if it lasts for that long.. :) I mean to say you can store this for 2-3 months. After this time frame, it will begin to lose it’s freshness & aroma.

Reviews for Curry Leaves Chutney Pudi/ Powder (6)

Neeru Singh3 months ago

Very nice
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Kiran Nathania year ago

What do you use it for? Is it Like a pickle?
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Nandhu Krishnana year ago

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Jaishree Tiwaria year ago

I liked this recipe .
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Girisha Sewaka year ago

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Viji Murugana year ago

so gud.. tks for sharing..
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