2 min read
260 words
Karibeva chutney/Curry leaves chutney( Dry chutney pudi)
This is my mamoma’s recipe❤️✨️
Ingredients
Curry leaves – 2 big bunches
Copra, (Dried Coconut) , 1 full
Byadgi Red Chillies – 14-16 (or as per your spice level)
Chana Dal (split Bengal gram ) – ¾ – 1 cup
Hing (Asafoetida)- a big piece
Tamarind – small marble sized ball
Salt to taste
Oil – 3 tsp
Method:
Rinse and wash the curry leaves thoroughly, remove them from stems ( throw the stems) and spread the leaves on a towel and pat them dry . The leaves should be completely dry.
Heat a pan and add the curry leaves.Roast on a medium low heat till they turn dry and crispy. Keep aside on a plate to cool.
Grate the copra ( dried coconut)and roast it along till golden brown.
Roast the red chillies with a little oil till they puff up .Then roast asafoetida with a little oil, then put tamarind, roast for a few seconds and keep aside
Roast chana dal with a little oil till they turn light brown and give a nice aroma. Keep aside.
Let all the ingredients cool completely
Now add all the roasted ingredients and salt to a mixer. Grind them to slightly coarse powder ( not very fine).
You will have to dry grind with small intervals as copra leaves excess oil.
Transfer the mixture to a bowl and mix nicely.
This flavoured robust curry leaves chutney goes well with hot rice, idli or dosas.
This dry tasty chutney can be stored and used for 15-20 days
#curryleaveschutney #chutney #gsbrecipes #traditional #southindianchutney
