Curry leaves chutney powder (Dry)

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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.

11 1 2009 120

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.

11 1 2009 122

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


4 thoughts on “Curry leaves chutney powder (Dry)

    suparna said:
    July 10, 2009 at 9:56 am

    hi pratibha pacchi ,
    Thanks so much for dropping by , hope to c u there more often.
    I was going through ur recipes..and just stumbled on the ‘about me’ details…it was so nice reading about u 🙂
    Pacchi I had a question, surnoli kartana laan phovu ghalyedve? aralu badlek?…

    karbeva pallya chitne pitti aikalele, ghar karni azuni, mast interesting dista, ani health benifitsa khatira kornu dawarta…didn’t know that valle soi ghalnu sudai chitne pitti koryeda mhonu 🙂 Thanks for a wonderful recipe and the pictures are neat and really useful to get an idea about how to go about and how the final product looks like.

    prathibalrao responded:
    July 10, 2009 at 3:35 pm

    Hi Suparna,

    Thanx for whole hearted comments which made me feel heavenly. I will mail back for ur question.

    Ashu said:
    October 9, 2012 at 2:37 pm


    I have tried with even dry coconut, it came out well… thank you so much.

      prathibalrao responded:
      October 9, 2012 at 6:29 pm

      Hi Ashu,

      Thanx a lot for your feed back. Actually i have not tried it at all with dry coconut to avoid it from turning rich. I really appreciate your attempt regarding the same. Please pass on the link of this blog among your friends community if you are satisfied!!!!!!!!!!!!!!!

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