25 April, 2025
Curry leaves chutney powder |
ಕರಿಬೇವು ಸೊಪ್ಪಿನ ಚಟ್ನಿಪುಡಿ |
This particular curry leaves chutney powder recipe which I’m going to share with you all today is a nutritious, wholesome, nourishing condiment, which is prepared by adding few more herbs and healthy stuffs which are very beneficial to our overall health when consumed everyday in a small quantity at the beginning of the meal
Curry leaves or Kadi Patta as they call it here in north India or sweet neem, is a plant native to India and Sri Lanka which holds a very pleasant aromatic leaves
In Kannada we call this as Karibevu or karibevina soppu, which translates to slightly bitter green leaves, the word soppu translates to greens/saag. They are a staple in Indian and Southeast Asian cuisine which adds a distinct sour and slightly bitter flavour to various dishes
Generally curry leaves are used while preparing tadka/tempering to put on any dish or curry or subji, specially in southern parts of India this is the staple which is definitely used in everyday cooking besides making chutney or tokku or pachadi or spicy dry powders
A special kind of spice powder is prepared by putting some good amount of curry leaves along with few herbs to consume everyday especially for new mothers during their post partum period – you can check the recipe here Curry leaves chutney Powder for new mothers
Packed with Carbohydrates, fiber, Calcium, Phosphorous, iron and Vitamins like C, A, B, E, Curry leaves are a wonder leaves with lot of health benefits having mild, aromatic and slightly bitter flavour
Ingredients : measuring cup used – 250 ml
- Curry leaves – 4 cups
- Split bengal gram/Kadale bele – 1/4 cup
- Split black gram/Uddina bele – 2 tbsp
- Grated dry coconut – 2 cups
- Byadigi red chilies – 20 (mildly hot)
- Tamarind – 1&1/2 tbsp
- Jaggery – 2&1/2 tbsp
- Rock salt – 1 tbsp
- Turmeric Powder – 1 tsp
- Hing – 1/4 tsp
- Mustard seeds – 1 tsp
PROCEDURE :
- Dry roast well rinsed and pat dried curry leaves on medium heat until crisp transfer to a plate
- Also dry roast bengal gram, black gram, dry coconut, tamarind and chilies and transfer these also to the same plate
- Now turn off the heat and immediately put mustard seeds to the hot pan and the remaining heat in the pan is enough to roast the mustard seeds, roast and transfer to the same plate
- Let them cool for a while, then transfer the roasted stuff to a mixie jar and also put jaggery, hing, turmeric powder and rock salt and grind into a slightly coarse powder
- Transfer to a plate or bowl, allow it to cool completely, then store in a airtight container
However you can also find my recipes here as well –
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Below are some more few other posts on this blog –
- Upma spice Powder |Kharabath/Uppittu masala pudi
- Tandoori masala powder – homemade – how to make ?
- Special chutney powder (spice powder) for dosa/dosay | Video
- Raw turmeric | Kachhi haldi | Hasi arishinada beru |
- Pav bhaji masala powder |
