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Home / Recipes / Curry Leaves Chutney Pudi/ Powder

Photo of Curry Leaves Chutney Pudi/ Powder by Anitha Nayak at BetterButter
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Curry Leaves Chutney Pudi/ Powder

Jul-29-2015
Anitha Nayak
0 minutes
Prep Time
20 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Everyday
  • Karnataka
  • Roasting
  • Side Dishes
  • Healthy

Ingredients Serving: 10

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

Instructions

  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 (6)  

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Neeru Singh
Aug-23-2017
Neeru Singh   Aug-23-2017

Very nice

Kiran Nathani
Oct-01-2016
Kiran Nathani   Oct-01-2016

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

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