Karibevu Soppu Chutney Pudi | Curry Leaves Chutney Powder
Author: Vindhya Desai
Recipe type: Side
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 100 Gm ~
- 2 Cup curry leaves
- 2 Tbsp urad dal/uddina bele
- 1 Tbsp chana dal/kadale bele
- 1 Tbsp toor dal/togari bele
- ½ Tsp black pepper
- 1-2 crystals of hing
- 4-5 dry red/byadagi chilli
- 2 Tbsp desiccated coconut
- ½ Tsp jeera
- 1 small piece tamarind/hunase hannu
- 1 Tsp coconut oil
- Pick the curry leaves and remove them from their stalks
- Wash and dry the curry leaves on a kitchen towel
- If possible place the curry leaves in a well lit area with sunshine
- Heat a heavy bottomed pan on low heat, dry roast 2 Tbsp urad dal, 1 Tbsp chana dal, 1 Tbsp toor dal
- Also add ½ Tsp black pepper and ½ Tsp jeera
- Next add little hing, 4-5 red chilli, tamarind and fry till dals turn golden and aromatic
- Let it cool
- Add 2 Tbsp desiccated coconut, keep aside in mixer jar ready to grind
- Roast curry leaves till crisp in 1 Tsp coconut oil on low flame
- Let the curry leaves cool, they will be crisp
- Add curry leaves into the mixer jar with other ingredients
- Season with salt
- Powder all into a chutney pudi
- Serve with hot rice and ghee!
Ensure the curry leaves are fresh
Keeping the curry leaves in sunlight makes them nice and crisp
You can increase the proportion of black pepper by adding ½ Tsp more to increase the heat
Recipe by Food Of Interest at https://foodofinterest.com/karibevu-soppu-chutney-pudi/
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