Karibevu Soppu Chutney Pudi | Curry Leaves Chutney Powder
Author: 
Recipe type: Side
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 100 Gm ~
 
Spicy karibevu soppu chutney pudi, best eaten with hot steamed rice & a dollop of ghee
Ingredients
  • 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
Method
  1. Pick the curry leaves and remove them from their stalks
  2. Wash and dry the curry leaves on a kitchen towel
  3. If possible place the curry leaves in a well lit area with sunshine
  4. Heat a heavy bottomed pan on low heat, dry roast 2 Tbsp urad dal, 1 Tbsp chana dal, 1 Tbsp toor dal
  5. Also add ½ Tsp black pepper and ½ Tsp jeera
  6. Next add little hing, 4-5 red chilli, tamarind and fry till dals turn golden and aromatic
  7. Let it cool
  8. Add 2 Tbsp desiccated coconut, keep aside in mixer jar ready to grind
  9. Roast curry leaves till crisp in 1 Tsp coconut oil on low flame
  10. Let the curry leaves cool, they will be crisp
  11. Add curry leaves into the mixer jar with other ingredients
  12. Season with salt
  13. Powder all into a chutney pudi
  14. Serve with hot rice and ghee!
Notes
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/