Curry leaves chutney pudi step-by-step recipe with photos.
About this recipe
Curry leaves are an integral part of every South Indian kitchen. It is a key ingredient in tempering. This aromatic herb has numerous therapeutic benefits. These leaves have their mention in Ayurveda and are used in Ayurvedic medicins to cure several ailments. They are known for their usage in hair oil too.
Chutney pudi is a spice blend or spice mix that is in a dry powdered form and is used as an accompaniment for South Indian meals and breakfast. ‘Pudi’ translates to powder in Kannada. Chutney pudi can be called a dry form of chutney and comes in very handy when you are unable to make fresh chutney. It is usually mixed with ghee or gingelly oil (sesame oil) before serving. There are several varieties of chutney pudi/powder. I have shared the recipe for making flax seeds chutney pudi earlier. Here is my recipe for curry leaves chutney pudi.
Despite being a key ingredient for seasonings, it is often discarded and not eaten. The best way to add them to your diet is through this spice blend.
Curry leaves: This is the main ingredient to make this chutney powder.
Dry red chilli: Dried red chilli are ripe chillies that are sun-dried and stored.
Chana dal: Although chana dal or split Bengal gram is a lentil, it is used in several spice mixes in south India.
Urad dal: Urad dal or black gram is also used in south Indian spice blends, despite being a lentil. It is used alongside chana dal for making temperings for various south Indian dishes.
Coriander seeds: Coriander seeds are dried fruit of the coriander plant. While fresh coriander leaves are used as a garnish in most Indian dishes, the seeds are used as a spice.
Cumin seeds: Cumin seeds are dried seeds of the herb Cuminum cyminum, which belongs to the parsley family.
Sesame seeds: White sesame seeds are used to make this chutney powder.
Coconut: Dried coconut is added along with spice blends which adds a nice nutty flavour to the dish it is being used in.
Asafoetida: Asafoetida or hing is one of the lesser-known spices in Indian cooking. It is the dried gum extracted from giant fennel plants.
The recipe here yields approximately 100 grams of chutney pudi. You may choose to halve or double the recipe as per your preference.
Click here for flax seeds chutney pudi recipe.
Click here for more spice blend recipes.
Step by step instructions
1. Dry-roast curry leaves until they are dry and crispy
2. Next add dry red chilli and fry until they are crispy
3. Next, add chana dal and urad dal. Dry-roast them until they are lightly golden
4. Next, dry-roast coriander seeds and cumin seeds until they are aromatic
5. Next, dry-roast sesame seeds. When they are almost done, add hing and dry-roast for a few seconds
6. Next, add garlic and fry until they are lightly golden
7. Next, add dried coconut and fry for a minute
7. Combine all the ingredients along with tamarind and salt. Let it cool completely
8. Grind into a fine powder using a blender or mixie
This recipe gives me approximately 100 grams of chutney pudi
Curry leaves chutney pudi
- 2 cup curry leaves
- 4-5 dry red chilli
- 1 tablespoon split Bengal gram (chana dal)
- 1 tablespoon split black gram (urad dal)
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 tablespoon sesame seeds
- 3-4 cloves garlic
- ¼ cup coconut (dried or dessicated)
- A small piece tamarind
- 1 teaspoon asafoetida (hing)
- Salt to taste
- Heat a frying pan and bring the flame to low
- Dry-roast curry leaves until they are dry and crispy. Set aside
- Next add dry red chilli and fry until they are crispy. Set aside
- Next, add chana dal and urad dal. Dry-roast them until they are lightly golden. Set aside
- Next, dry-roast coriander seeds and cumin seeds until they are aromatic. Set aside
- Next, dry-roast sesame seeds. When they are almost done, add hing and dry-roast for a few seconds. Set aside
- Next, add garlic and fry until they are lightly golden. Set aside
- Turn off the flame and dry-roast the coconut for a few second
- Combine all the ingredients along with tamarind and salt. Let it cool completely
- Grind into a fine powder using a blender or mixie
- Store in a dry air-tight container
- Do not fry the coconut for a long time, else they will begin to release oil
- The chutney pudi stays fresh at room temperature. However, I prefer to store it in the refrigerator
Click here to watch curry leaves chutney powder web story.