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!
  • Photo of Curry Leaves Chutney Pudi/ Powder by Anitha Nayak at BetterButter
Curry Leaves Chutney Pudi/ Powderby Anitha Nayak
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About Curry Leaves Chutney Pudi/ Powder Recipe

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

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 Singh2 years ago

Very nice

Kiran Nathani3 years ago

What do you use it for? Is it Like a pickle?

Nandhu Krishnan3 years ago


Jaishree Tiwari3 years ago

I liked this recipe .

Girisha Sewak3 years ago


Viji Murugan3 years ago

so gud.. tks for sharing..