A spicy chutney powder or pickle always makes a meal special. It makes your lunch/dinner extra special, literally finger-licking good! It cleanses your palate and makes the flavours of all the other dishes come through. Karibevu soppu chutney pudi or curry leaves chutney powder or podi is that exact condiment which will take your meal to a different level.
Karibevu soppu chutney pudi is made with fresh curry leaves fried till crisp and then powdered with other roasted ingredients and spices. This is used as a condiment to eat with steamed rice and some ghee. It can even be used on the side and tasted in between morsels of food.
Karibevu soppu chutney pudi has the right balance of all flavours, the dals give body, black pepper and chillies give the spice. The curry leaves are of course the hero, giving bitterness, a light pungency and even some sweet notes in the after taste, just too good! Try more such condiment recipes from FOI, shenga chutney pudi, lime pickle, nellikayi chutney, green chilli pickle, mensinakayi thokku! By the way see my DIY post on preparing a South Indian Masala Box or vaggarne dabbi, you will find all the spices and dals needed for this chutney pudi in this masala box.
- 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!
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
Karibevu Soppu Chutney Pudi Stepwise:
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 1/2 Tsp black pepper and 1/2 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!
