There are many varieties of chutney pudi, but this curry leaves chutney pudi is my most favourite one because it’s holds amazing flavour.
And curry leaves are packed with carbohydrates, fiber, calcium, irons and vitamins. It’s very useful for hairs and heart function.
The authentic chutney pudi recipe’s has came from generation to generation.
Chutney pudi’s are life savers because it goes with all the things like hot rice with some ghee,hot chapathi’s, hot dosa and idly, sometimes I even eat with upma.
And here I’m sharing Karnataka style Curry Leaves Chutney Pudi/powder.
- Gram dal/chana dal 1 cup
- Urad dal 1/2 cup
- Curry leaves 3 cup
- Grated Dry coconut 1 cup
- Hing/ asafoetida
- Jaggery 2tsp
- Tamarind one small lemon size
- Byadagi dried red chillies 8
- Guntoor dried red chillies 8
- Mustard seeds
- Two garlic cloves chopped (optional)
In a medium flame dry roast gram dal/chana dal, keep aside. Then dry roast urad dal keep aside. Make sure they turn golden brown colour.
In same pan add dry coconut and roast for few minutes. Keep aside.
Next add curry leaves roast them nicely untill it becomes crunchy (no moisture left in the curry leaves)
Now in the same pan add 2tsp of oil, once it’s heated add mustered seeds when it’s start making sounds add hing, add chopped garlic, allow it to turn golden brown.
Then add both chillies and tamarind,roast them untill it became warm .
Allow all the ingredients to cool completely.
Once it’s cool down .. add all the roasted items in a blender along with jaggery and salt.
Blend them into semi coarse powder. Once it’s cool down then transfer into a air tight container.
You can store this for 3 weeks and if it is refrigerated it will be there for 1 month.