Cooking is easier when you have condiments on the shelf. They act as a substitute or serve as an additional accompaniment. We regularly need these dry chutney powders. I usually have four varieties and one of them is the Curry leaf powder/ karibevina chutney pudi.

Curry leaf is extensively used in south indian cooking. It is mainly used to give a good aroma to the dish. But, do you know that curry leaf is packed with numerous benefits. It has carbohydrates, calcium, iron, and vitamins as Vitamin A, B, C and E.

It helps in controlling anaemia. It prevents diabetes and lowers cholestrol. It aids in digestion.It improves hair growth.

Curry leaf powder can be used  with hot steamed rice and  a dollop of ghee. It is one of the essential condiments in South Indian homes. It tastes good along with sambar or curd rice.

Other related recipes :  Garlic chutney powder  Roasted gram dry chutney

Ingredients:                      measurement used :1 cup=150 ml

• 1 cup urad dal, split black lentils, black gram dal
• 1 cup dry scrapped coconut
• 4 cup curry leaves
• handful of dry red chilly
• 1 leaf of tamarind
• 1/4 teaspoon jaggery (a small piece)
• salt to taste
• 1 teaspoon oil
• 1/4 teaspoon asafoetida

Procedure:

1. Wash the curry leaves and roll them in a dry cloth to dry.
2. Remove the stalk and separate the leaves.
3. The dry coconut can either be cut into thin slices or grated. I prefer to cut them in thin slices, it is easier to do.
4. Take a pan and dry roast the urad dal. Put it aside.
5. Dry roast the curry leaves, it should be crisp.
6. Dry roast the coconut scrapings.
7. Roast the red chilly with a little oil.
8. Put the tamarind in the hot pan and keep it for sometime.
9. Take a jar, grind coconut and chilly together. Then add the urad dal and curry leaves, give a swirl. Put salt, jaggery and tamarind to it and grind for another minute.
10. Heat oil in a pan. Add asafoetida to it. Keep it aside. Put the ground mixture and mix well.
11. Curry leaf powder is ready to serve.

Evergreendishesdev

Curry leaf powder/Karibevina pudi

A dry powder made from  curry leaves and dessicated coconut is a tasty accompaniment with any meal. It has a long shelf life, thus handy to use anytime.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 30 people

Course: Side Dish

Cuisine: Indian, southindian

Ingredients Method Notes

Ingredients

  

• 1 cup urad dal
• 1 cup shredded coconut dessicated or sliced
• 4 cup curry leaves
• 1 handful dry red chilly
• 1 teaspoon oil
• 1 piece tamarind
• 1/4 teaspoon jaggery
• 1 teaspoon oil
• 1/4 teaspoon asafoetida
• salt to taste

Method

 

1. Seperate the stalk and wash the curry leaves, put them in a dry towel and keep it to dry.
2. Remove the leaves and put them aside. Dry roast in a pan until crisp.
3. Dry roast the urad dal until light brown in colour.
4. Dry roast the thin sliced coconut pieces. 
5. Put a little oil and roast the red chilly until crisp. Put the tamarind in the hot kadai and keep it aside.
6. When cool, grind red chilly and coconut at first. Then add, urad dal and curry leaves to it. Give a swirl, then put salt, tamarind and jaggery into it. Coarsely grind it.
7. Make seasoning with asafoetida. Put the ground powder to it. Mix well.
8. Curry leaf powder is ready to serve.

Notes

• Let the powder cool before storing.
• Use fresh, mildly grown leaves. They have good aroma.

A few other dry chutney powder recipes by my fellow bloggers  Coconut Garlic Powder Peanut chutney powder  Urad dal powder  

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