Curry leaves chutney powder recipe | How to make karibevu chutney powder | Kari bevu chutney pudi | Kadi Patta chutney powder
By Latha on June 6th, 2017
Curry leaves chutney powder or karibevu chutney pudi recipe explained with step by step pictures. Curry leaves chutney powder or karibevu chutney pudi is a very tasty and healthy recipe. Karibevu chutney pudi is prepared using curry leaves, red chili, gram dal, urad dal, dry coconut, tamarind, salt and asafoetida. All the ingredients are roasted and grind into fine powder to get tasty chutney powder.
If you are looking for more chutney powder recipes then do check my agase chutney pudi (flax seeds chutney powder) and Flax seeds - Garlic chutney powder recipes.
Preparing home made chuteny pudi or powder is very easy and is a life saver too!! Curry leaves are very healthy. You can find one more curry leaves - coconut chutney recipe on this website.
I prefer home made masala powders and I have already posted udupi rasam powder, bisi bele bath powder, Mysore rasam powder, sambar powder, vangi bath powder and puliyogare powder recipes. Now let us get on to the agase chutney pudi or flax seeds chutney powder recipe.
Preparation time: 10 minutes
Cooking time: 30 min
Serves: 2 cup
Ingredients: (measuring cup used = 240ml)
- 2 handful or 40 sprigs of curry leaves
- 10 - 20 red chilies (adjust as per your taste)
- 1/2 cup gram dal or chana dal
- 1/3 cup urad dal
- 1/2 cup dry coconut or desiccated coconut
- 2 tsp coriander seeds
- 1/2 tsp asafoetida
- 1 small lemon sized tamarind or 2 tsp of vate huli powder
- 2 tsp cooking oil
- Salt as per your taste
Instructions for making karibevu or Curry leaves chutney powder:
- Take a frying pan and heat it. Add in curry leaves and a tsp of oil. Start roasting them under low medium flame.
- Roast until curry leaves turns super crispy. Once done, take them out and keep it aside.
- Add in dry or dessicated coconut and fry until crisp. Once they are done take them out and set it aside.
- 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.
- 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.
- 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.
- 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.
- Immediately add in all other previously fried ingredients. Also add in salt as per your taste. Give a quick mix.
- 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.
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