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Curry Leaf Chutney Powder

Description

The main source patterns I drew from were recipes like these:

Ingredients
  • 2 cups packed dried curry leaves
  • 1/2 cup chana dal
  • 1/4 cup urad dal
  • 2 to 4 dried red chiles
  • 2 tablespoons sesame seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon black peppercorns
  • 1 teaspoon salt, or to taste
  • 1 teaspoon tamarind paste, or a small piece of dried tamarind
  • 1 teaspoon jaggery or brown sugar
  • 1 teaspoon to 2 neutral oil
Instructions
  1. 1
    Heat the oil in a skillet over medium-low.
  2. 2
    Toast the chana dal until lightly golden.
  3. 3
    Add the urad dal and toast until golden.
  4. 4
    Add the red chiles, cumin, peppercorns, and sesame seeds. Stir for about 30 seconds.
  5. 5
    Add the dried curry leaves and stir just until fragrant and very crisp. Do not burn them.
  6. 6
    Cool everything completely.
  7. 7
    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
Read it online: https://wayfarerspantry.com/thepantry/recipe/curry-leaf-chutney-powder/