Name: Karipatta chutney podi recipe by Prathima Nithin at BetterButter
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 6
Ingredients: 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)

Ingredients Serving: 6

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)

Instructions

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
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.
Then roast the hing lightly (about 3 to 5 seconds), remove and add to the dals.
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.
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.
In the same pan add the cumin OR coriander seeds and roast till aromatic. Remove and transfer to the plate.
Then roast tamarind for 15 to 30 seconds. Remove onto the plate.
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.
Store in an airtight container and use as required.

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