Curry Leaves Chutney Powder

Curry leaves are a rich source of iron, folic acid, and vitamin A, vitamin B, vitamin C, vitamin B2, calcium and have a robust and fragrant flavor giving strong flavors to any dish. I use curry leaves mostly in temperings for chutneys, semiya upma, rice dishes like lemon rice, milgai podi rice, poriyals, and Indian curries recipes. Recently I tried this curry leaves chutney powder recipe, and my family loved it. It tastes great with hot steamed rice, idli, and dosa. It is very easy to make and delicious. If you enjoy this chutney powder, you will love my peanut chutney powder (shenga chutney pudi) and chana dal chutney powder (kadale bele chutney pudi). I also make curry leaves rice using curry leaves chutney powder—a simple yet flavorful dish that’s perfect for a quick meal or a lunchbox option.

Ingredients

Curry Leaves - Use fresh curry leaves, for the best flavor and taste. Lentils - Traditionally, two lentils, chana dal and split white urad dal, are used for the recipe. Dry Red Chilies - I used byadagi dry red chilies, which are less spicy and give a nice red color to the podi. If you can’t find byadagi chilies, you may also use Kashmiri dry red chilies. Adjust the number of chilies according to your spice level. Coconut - You need dry coconut for this recipe. I have used desiccated coconut. Tamarind - is added for tanginess. Oil - You can use any cooking oil to roast the ingredients. Garlic - I love the garlic flavor in this podi. However, you can skip it and add ¼ teaspoon of asafoetida (hing) instead. Jaggery - it’s optional, but gives a nice flavor.

How to Make Curry Leaves Chutney Powder

Rinse the curry leaves thoroughly and remove them from the stems. Discard the stems and spread the leaves on a kitchen towel. Allow them to air dry for a few hours until completely dry. Heat oil in a skillet, add curry leaves and a teaspoon of oil. Roast them under medium-low flame until they turn dry and crispy. Remove and set aside on a plate to cool. In the same skillet, heat one teaspoon of oil. Add dry red chilies, chana dal, and urad dal. Sauté on medium-low flame until the red chilies puff up and the dals turn light brown. Then add coriander seeds and cumin seeds and roast for a minute till they are fragrant. Once done, turn off the flame and add dry or desiccated coconut, tamarind, and garlic cloves, and mix well. Let it cool completely. Add all the roasted ingredients, jaggery, and salt to a blender. Blend them into a slightly coarse powder. Transfer the mixture back to the plate and mix it well with your hand. Serve chutney pudi with hot steamed rice, idli, or dosa.

Storage Suggestions

Store curry leaves powder (karibevu chutney pudi) fresh in an airtight container for up to 7-10 days at room temperature and in the refrigerator for up to one month. Make smaller batches and use them within a week for the best flavor. You can also sprinkle podi on dosas, uttapams, or bread toast. I also like to pair this chutney powder with rava upma, lemon rice, and ven pongal.

Tips & Variations

Yields ½ cup of podi. To achieve perfectly crisp curry leaves without browning, roast them on a low flame. Alternatively, you can microwave them for 2 minutes, checking every 30 seconds to ensure they become crispy. Sun drying the leaves for a few hours is another effective method. Always roast the dals and other ingredients on a low flame, stirring them frequently. Otherwise, they may burn and taste bitter. Increase or decrease red chilies according to your preference. You can also add a tablespoon of sesame seeds or roasted peanuts for a variation. I like this chutney powder to be slightly coarse, as it gives the best flavor and texture.