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Curry Leaf Chutney Powder
Kind Vegan

Curry Leaf Chutney Powder

A fragrant, nutty, versatile curry leaf podi that transforms simple meals into something special.
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Course: Breakfast, Side Dish
Cuisine: Indian
Ingredients Method Video Notes

Ingredients
  

  • 2 cups fresh curry leaves loosely packed
  • 2 tbsp urad dal
  • 1½ tbsp chana dal or roasted chana dal
  • 2 tbsp sesame seeds
  • 2 tbsp peanuts
  • 1½ tsp cumin seeds
  • 2 tbsp grated dry coconut optional, for small batches
  • 2 tsp red chili powder adjust to taste
  • 1 tsp oil for roasting
  • Small piece of tamarind marble-size or ½ tsp tamarind powder
  • Salt to taste

Method
 

  1. Wash & dry the curry leaves: Rinse well, pat completely dry, or air-dry for 30 minutes.
  2. Individually roast ingredients: Heat a pan with a few drops of oil. Roast urad dal, chana dal, peanuts, sesame seeds, and cumin seeds one at a time until golden and aromatic. Remove and cool.
  3. Roast the curry leaves: In the same pan, roast the curry leaves on low heat until crisp (without burning).
  4. Optional step: Turn off the heat and lightly roast the grated dry coconut. Cool completely.
  5. Grind the chutney powder: Add roasted ingredients, tamarind, red chili powder, and salt to a blender. Pulse to a coarse texture — avoid over-grinding.
  6. Store: Cool fully and store in an airtight jar. Stays fresh for 2–3 weeks at room temperature, or longer refrigerated.

Video

Notes

Shade-drying keeps the curry leaves vibrant and flavorful.
Roast each ingredient separately to avoid burning — each has its own roast time.
Use coconut only for small batches, as it shortens shelf life.
Add tamarind for balance; it enhances flavor and stability.
Pulse, don’t blend — the chutney tastes better with some texture.
Cool ingredients entirely before grinding and before storing.
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