Curry leaf chutney powder is one of those staples I always want in the kitchen. Fresh curry leaves are dry roasted with black gram, Bengal gram, bydagi chillies, tamarind, hing, salt and jaggery, then ground to a coarse powder.
Have it with idli, dosa, rice with ghee, or even with curd.
Curry Leaf Chutney Powder
Quick Details
Makes: about 1 jar
Time: about 20 minutes
Diet: Vegetarian
Makes: about 1 jar
Time: about 20 minutes
Diet: Vegetarian
Ingredients
- 1/4 cup black gram urad dal
- 1/4 cup Bengal gram chana dal
- 1 cup bydagi red chillies
- 1/2 cup dried tamarind deseeded
- 2 cups fresh curry leaves
- 2 teaspoons hing powdered
- 1 teaspoon salt
- 1 teaspoon jaggery powder
- 2 tablespoons green gram roasted separately
Instructions
- Roast. Heat a kadai and add the black gram, Bengal gram, bydagi chillies, tamarind, curry leaves, hing, salt and jaggery. Dry roast on low heat for about 5 minutes, until the curry leaves shrink and turn crisp.
- Cool. Transfer to a deep dish to cool.
- Roast the green gram. In the same pan, roast the green gram until lightly browned. Let it cool.
- Grind. Blend everything in a mixer jar to a slightly coarse powder.
- Serve. Enjoy with idli, dosa, rice or curd.
Video
Tips for the Best Curry Leaf Chutney Powder
- Roast on low heat so everything roasts through evenly. The curry leaves should shrink and turn crisp.
- Let everything cool completely before grinding, or the powder turns clumpy.
- Grind to a slightly coarse texture for the best crunch.
- Deseed the tamarind before roasting.
Storage
Store in an airtight jar for up to a month. Use a dry spoon every time.
Frequently Asked Questions
Is it very spicy?
Bydagi chillies give more colour than heat, so it is medium spicy. Reduce the chillies for a milder version.
How do I eat it with idli?
Mix a spoon of the powder with a little ghee or oil and dip away.
Make a jar this week and tell me what you had it with. Watch the recipe video on YouTube and follow @askdeepa_ on Instagram for more.
