Curry Leaf Chutney Powder
The main source patterns I drew from were recipes like these:
- Hebbar’s Kitchen: curry leaves powder with curry leaves, chana dal, urad dal, red chile, tamarind, and salt. https://hebbarskitchen.com/curry-leaves-powder-karuveppilai-podi/?utm_source=chatgpt.com
- Indian Healthy Recipes: karivepaku podi as a traditional Andhra condiment made with curry leaves, lentils, and spices, usually eaten with rice, curd rice, idli, dosa, upma, or pongal. https://www.indianhealthyrecipes.com/karivepaku-podi-curry-leaves-powder-rice/?utm_source=chatgpt.com
- Rak’s Kitchen: karuveppilai podi as a South Indian dry powder for rice. https://rakskitchen.net/karuveppilai-podi-recipe-curry-leaves-powder-for-rice/?utm_source=chatgpt.com
- Sharmis Passions: curry leaves powder made with curry leaves, lentils, spices, and herbs, used as a condiment for rice, idli, and dosa. https://www.sharmispassions.com/karuveppilai-podi-curry-leaves-powder/?utm_source=chatgpt.com
Ingredients
Instructions
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Heat the oil in a skillet over medium-low.
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Toast the chana dal until lightly golden.
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Add the urad dal and toast until golden.
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Add the red chiles, cumin, peppercorns, and sesame seeds. Stir for about 30 seconds.
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Add the dried curry leaves and stir just until fragrant and very crisp. Do not burn them.
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Cool everything completely.
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Grind with the salt, tamarind, and jaggery to a coarse or fine powder, whichever you prefer.
Note
How to use it
- Mix with warm rice and ghee
- Sprinkle on roasted potatoes or eggs
- Stir into plain yogurt
- Mix with a little oil or water to make a quick sauce
To turn it into a sauce
Mix:
- 3 tablespoons curry leaf powder
- 1/2 cup plain yogurt or 1/3 cup coconut milk
- 1 to 2 teaspoons lemon juice
- pinch of salt
- enough water to thin
