Curry leaves needs no introduction as it is the main ingredient in the seasoning of several dishes prepared in South Indian. We use it in a variety of chutney powders as well. Today I am putting up the curry leaves dry chutney powder. I borrowed this recipe from one of my friends in Kerala.
Here are other (several) dry powders on this blog over the years.
What you need to have:
1. Fresh curry leaves – 2-3 cups
2. Fresh grated coconut – 1 and 1/2 cups
3. Cumin seeds – 1 teaspoon
4. Pepper corns – 1 teaspoon
5. Asafoetida(soft) – size of a peanut
6. Red chillis – 3-4
7. Tamarind (dry) – a little
8. Salt – to taste.
Ingredients of Curry leaves Chutney powder(Dry)
What you do with what you have:
1. Grate coconut, wash and clean curry leaf strands and separate the leaves and keep it aside.
2. Place a skillet with 2 teaspoons of cooking oil in it. When heated fry Asafoetida in it till it turns crispy and keep it aside.
3. To the same oil add pepper corns and when it sputters add cumin seeds to it. When fried add red chilies and soon after add grated fresh coconut and fry for a while.
4. When half done add curry leaves to it and fry till the mixture turns crispy but does not get burnt.
5. Add fried Asafoetida from step 2 to it, add Tamarind and salt and stir well. The fried mixture is as shown in the image below. Allow it to cool.
Curry leaves chutney powder mixture(Dry)
5. Dry grind the chutney mixture in the mixer to a medium fine consistency and is as shown in the image below.
On cooling store it in dry containers and that should remain afresh for about 15-20 days. Enjoy with idlis, dosas and parathas etc..
Ready to serve Curry leaves Chutney powder(Dry)
How long it takes: 45 minutes