Curry leaf is a major part of Indian cooking, specially South Indian. As a kid I remember every house having a curry leaf tree.
Curry leaves is highly valued in seasoning because of their health benefits and aroma. Not only are they used for sesoning but are used as the main ingredient in a lot of dishes.
Having infinite health benefits, curry leaves plays a major part of Ayurvedic medicine. As a kid i was told to eat curry leaves as they help keep your hair black and helps in hair growth (Yes my hair is long and black, but because of curry leaves? I don’t know ?)
My mom used to boil curry leaves and many more driedleaves and roots in coconut oil. Let it sit for few days, strain it, and store them in bottles for us to apply on our hair. Not only was it good for hair growth but was also aromatic.
While growing up, i had a very bad appetite. Was a very fussy eater. So my mom used to make this dry curry leaf powder along with other spices, to have it as the first course of a meal. It was after a long time since i had this karibevu chutney powder again at my friends place and I absolutely loved it. Karibevu Chutney Pudi (Curry leaf Spicy Powder) or any other Chutney Pudi is a spicy powder usually served with anything and everything in southindia. Chutney Pudi is one of the few spice mixtures that is always in stock.
I have tweeked my mom’s and my friend’s recipe a little here. But trust me, this chutney pudi tastes so good ?
10 cups – Curry leaves (seperated from the stick )
1/4 cup – Urad dal
1 tbsp – Black peppercorns
1 tbsp – Jeera
4 to 6 – Dry red chillies
2 pinches – Hing/Asafoetida
1/4 cup – Dry coconut, grated
1 tbsp – Tamarind (optional)
1 tbsp – Jaggery (optional)
Wash and spread the curry leaves on a muslin cloth to air dry ; overnight. Ensure that the leaves are completely dry.
Dry roast the curry leaves in a kadhai over medium heat till it is completely crisp. It should crush into powder easily.
Sepearately dry roast urad dal, jeera, black peppercorn, dry chillies , chopped tamarind till crisp.
Dry roast hing and dry coconut till light brown.
In a belnder coarsely powder urad dal, jeera, black peppercorn, tamarind, red chillies, jaggery, dry coconut and transfer it into a bowl.
Now blend the curry leaves into a coarse powder in the same jar.
Now add the coarsely powdered dal mix to the curry leaves and salt and give it a quick run. Till everything blends well. Dont make it too fine.
Store it in a airtight container.
* Chutney pudi keeps good for 15 to 20 days. Incase you want to store this for a long time, do not add dry coconut to the whole mixture. Add it to smaller portions whenever you want to use it.
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