Chutney Pudi/Chutney Powder is an essential condiment found in every south indian kitchen made out of dhals consumed in combination of almost all food items.  Mouth watering taste when consumed with hot rice and a dallop of ghee or oil.  It goes well with curd rice, hot rice, dosa, chapati, upma etc.,
Chutney Pudi/Chutney Powder can be stored for several days and consumed.
Chutney Pudi/Chutney Powder is prepared in various flavour.  Today we are going to see the ingredients and method of prepating Curry leaves/Karibevu Chutney Pudi/Chutney Powder

Ingredients :

Curry Leaves                      4 cups

Byadagi Red Chillies          8-10

Guntur Red Chillies            8-10

Chana Dal                             ½ cup

Urad Dhal                             ¼ cup

Hing (asafoetida)                 ½ tbsp

Tamarind                             one lemon size

Sugar                                      1 tbsp

Grated dry coconut (kopra) ½ cup

Salt to taste

Method :

Roast red chillies till it is crispy.

Roast chana dal, urad dal and asafoetida till it is golden brown.

Wash curry leaves and pat dry with a cloth and roast till it is crispy.

Clean tamarind and make into small pieces.

Mix all the roasted ingredients well. Put tamarind pieces in it to soften it for grinding.

Curry Leaves Chutney Powder/Karibevu Chutney Pudi

Allow it to cool.

Add sugar, optional, dry coconut, salt to taste and mix well.

Grind the mixture into a medium coarse powder.

Curry Leaves Chutney Powder/Karibevu Chutney Pudi

Curry Leaves Chutney Powder/Karibevu chutney pudi is ready to use.

Curry Leaves Chutney Powder/Karibevu Chutney Pudi

You can store in an airtight container for several days.  It goes well with hot rice, ghee/oil, Idli, curd rice, chapati, dosa, upma etc.,


Tips :

Don’t let any ingredient to burn.  I have used two types of red chillies so that your chutney powder will have a nice colour and taste.  You can use any Red chillies in total of your choice.  If you want more spicy you can add more chillies.

Shyla Nagesh

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