Curry Leaves Chutney Powder

 

Curry leaves are highly valued in traditional medicine for their rich profile of antioxidants, alkaloids, and essential minerals. They are primarily used to promote healthy digestion, regulate blood sugar, support cardiovascular health, and nourish hair and skin. Here is the recipe for curry leaves chutney powder which can be stored in air tight bottle to be used for weeks.

Ingredients

1 cup chana dal (Bengal gram dal)

1 cup udad dal (black gram dal)

A few pepper corns

A gooseberry sized ball of tamarind

2 tbsps sesame seeds

2 tbsps gingelly oil

2 red chillies broken to pieces

4 handfulls of curry leaves

¼ tsp asafoetida

Salt to taste

Instruction

-          Wash, drain, and spread the dals in a plate to dry

-          Clean and wash the curry leaves and separate the leaves, spread them to dry

-          Dry roast the dals and sesame seeds separately till they turn slightly red and nice aroma comes.

-          Roast the tamarind and the salt

-          Fry the broken chilli pieces in a little oil

-          Fry the curry leaves in the remaining oil till they become crisp

-          Let all of them cool down, add the asafoetida and grind to a slightly coarse powder

-          Cool and store in an airtight bottle. It can be mixed with either curd or ghee while serving with boiled rice or dosa/idli.

Courtesy Recipe : Nisha Sridhar