Curry leaves chutney powder is a healthy and tasty chutney powder made with fresh curry leaves, dry coconut, and other simple ingredients. Curry leaves are natural flavoring agents with a number of important health benefits, which improves digestion, lowers cholesterol, prevents graying hair, good for eyesight and much more… Incorporating curry leaves powder in your daily diet will help in losing weight. Making curry leaves chutney powder is very easy and it can be stored for few months, it can be served with any breakfast dishes, curd rice, or best when served with steamed hot plain rice with ghee/oil.
Fresh Curry leaves – 1 big bunch
Chana dal – 1/2 cup
Urad dal – 1/4 cup
Dry Chili’s or chilly powder – 1 tsp (Adjust to your taste)
Copra (dry coconut ) – 1/2 cup grated
Jaggery – 1 tsp (optional adjust to your taste)
Tamarind – less than a small marble size
Salt to taste
For seasoning –
Oil/Ghee – 1/2 tsp
Asafoetida – 2 generous pinch
Mustard seeds – 1/4 tsp
Separate curry leaves from the bunch, Rinse curry leaves, pat dry with a cotton cloth put it on a shade for few hours to remove excess water in it.
Take curry leaves in a pan. Dry roast them on low flame stirring in between for few minutes till they start shrinking. The curry leaves should be crispy and get crushed when u press it with your hands. Keep them aside.
In the same pan dry fry chana dal, urad dal, dry chilies/powder, dry coconut, tamarind separately one by one until golden brown. once done remove it to a plate, add roasted curry leaves, mix together, Allow it to cool.
Once all the ingredients are cooled to room temperature, transfer all the ingredients to a dry mixer jar, blend it to a powder. Remove the prepared powder to a dry container.
Heat oil/Ghee in a tadka pan, when it is hot add mustard, allow it to sizzle, remove from the flame add asafoetida, add this seasoning to the prepared powder, mix well.
Transfer it to an airtight container, Serve Aromatic curry leaves chutney powder with any breakfast dish and Enjoy!!!
Preparation of the recipe can be made in two methods – You can dry fry/ dry roast all the ingredients or fry all the ingredients by adding a little oil, fry curry leaves in one or two batches until crisp, then fry other ingredients one by one separately in the same oil, once done, allow all the ingredients to cool at room temperature, blend all the ingredients together to a coarse powder. Both can be stored for a long time if you preserve it in an airtight container and handled with a dry spoon when needed.