Preparation time: 10 minutes
Cooking time: 30 min
Serves: 2 cup

Ingredients: (measuring cup used = 240ml)

1. 2 handful or 40 sprigs of curry leaves
2. 10 - 20 red chilies (adjust as per your taste)
3. 1/2 cup gram dal or chana dal
4. 1/3 cup urad dal
5. 1/2 cup dry coconut or desiccated coconut
6. 2 tsp coriander seeds
7. 1/2 tsp asafoetida
8. 1 small lemon sized tamarind or 2 tsp of vate huli powder
9. 2 tsp cooking oil
10. Salt as per your taste

Instructions for making karibevu or Curry leaves chutney powder:

1. Take a frying pan and heat it. Add in curry leaves and a tsp of oil. Start roasting them under low medium flame.
2. Roast until curry leaves turns super crispy. Once done, take them out and keep it aside.
3. Add in dry or dessicated coconut and fry until crisp. Once they are done take them out and set it aside.
4. After that add in 1 tsp cooking oil and fry the red chilies. Fry until they are puffed up. Once they are done take them out and set it aside.
5. Next to the same pan, add in gram dal or chana dal. Dry roast until slightly brown under medium flame. Once they are done take them out and set it aside.
6. Followed by add in urad dal. Dry roast until slightly brown under medium flame. Once they are done take them out and set it aside.
7. Next add 2 tsp of coriander seeds, asafoetida and tamarind pieces. Please note, I have used vate huli powder (Monkey jack fruit powder). Roast them for a while and switch off the stove.
8. Immediately add in all other previously fried ingredients. Also add in salt as per your taste. Give a quick mix.
9. Once they are cool, transfer them into a mixie jar. Grind until fine powder. Store it in an air tight container. If you like fine powder, then grind the dals separately.

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.