Watch the Curry Leaves Dry Chutney Powder recipe video on my original youtube channel by clicking on the link below.
This is a dry chutney powder made with dried Curry Leaves as the key ingredient, hence the name, Curry Leaves Dry Chutney Powder. Curry leaves are consumed in all parts of India in different ways due to its aroma and distinct flavour. They are added to numerous dishes as they are rich in Vitamin A, B, C and B2. They are also a rich source of Iron and Calcium. They aid weight loss and hence added to salads and meals in dry powdered form. They are also used to treat upset stomach problems. Add dried Curry Powder to buttermilk and consume on an empty stomach to get relief from the upset stomach due to diarrhoea, constipation and dysentery. There are numerous benefits of Curry leaves. Hence I prepare its healthy powder and stock it up in an air tight glass jar as shown. There are many ways of preparing its dry health powder depending on the ingredients added. I have shown one method which you may try. This dry chutney powder can be served with Idlis and Dosas. It can also be added in various curries along with other Garam Masala and Sabji Masala due to its health benefits.
I first dried the Curry Leaves by merely refrigerating it for few days. Then I dry roasted it along with other ingredients listed below and powdered it using a mixer grinder. After grinding, I cooled it to room temperature as it became slightly warm during grinding. Then, I stored it in an air tight glass jar and consumed within a month.
You may use fresh Curry leaves for making this chutney powder and it will give best results. But in that case you will have to dry roast the leaves for slightly longer time to remove the moisture in it.
INGREDIENTS :
(1) 100 grams of Dry Curry Leaves
(2) 75 grams of dried and grated Coconut
(3) 2 tablespoons of Split Bengal Gram (Chana Dal)
(4) 2 tablespoons of Split Skinless Black Gram (Urad Dal)
(5) 1 tablespoon of Whole Coriander Seeds (Akkha Dhaniya)
(6) Half teaspoon of Cumin Seeds (Jeera)
(7) 1/4 teaspoon of Fenugreek Seeds (Methi dana)
(8) Half teaspoon of Mustard Seeds (Sarson / Rai)
(9) 8-10 Byadgi Red Chillies
(10) 1 small piece (1 inch sized) of Tamarind (Imli)
(11) Half teaspoon of Asafoetida (Hing)
(12) 1/4 teaspoon of Turmeric powder (Haldi)
(13) 20-25 buds of Garlic (Lehsun)
(14) Salt as required
METHOD :
(1) In a dry kadhai / wok, first roast 100 grams of dry Curry leaves on a low flame till it turns crunchy.
Then transfer roasted Curry leaves to a bowl and allow it to cool or else use a seperate small kadhai / wok for dry roasting further more ingredients.
Here is the picture of roasted curry leaves.
(2) In a seperate smaller kadhai, dry roast 2 tablespoons of Chana Dal till it turns golden or changes colour. It took 4 minutes on a low flame. Once it changes colour slightly and is aromatic, transfer it to a bowl.
(3) Now dry roast 2 tablespoons of Urad dal in the same way till it changes slightly golden in colour. This would take roughly 4 minutes again. Then transfer it to the same bowl.
(4) Now dry roast 1 tablespoon of whole Coriander Seeds (Akkha Dhaniya), half tablespoon Cumin Seeds (Jeera) and 1/4 teaspoon of Fenugreek Seeds (Methi dana) at the same time in the kadhai. As soon as they change colour and are aromatic, add half teaspoon of Mustard Seeds (Sarson / Rai). When they start to splutter, transfer all these roasted ingredients to the bowl again.
(5) Now dry roast 8-10 Byadgi Red Chillies until they turn crunchy. This would take about two minutes. Then transfer to the bowl.
(6) Now put the dried and grated Coconut into the kadhai and dry roast it too.
After about 2 minutes, put Tamarind (Imli) and dry roast along.
After about 1 more minute, add Asafoetida (Hing) and Turmeric powder (Haldi) and mix well.
After about a total of 4 minutes of roasting dried and grated Coconut see that it has lost all moisture. Transfer it to the bowl.
(7) Put 20-25 buds or cloves of garlic in the kadhai and dry roast it. This step is completely optional. If you don’t prefer garlic, then skip this step. In that case, you would have to add salt as required to the dried and grated coconut while roasting. If you add garlic, then while roasting garlic, add little salt as shown in the video. Roast garlic until it turns golden yellow in colour and dries up (loses moisture in it). This would take 3-4 minutes. Transfer the roasted garlic with salt to the bowl.
(8) Allow the roasted ingredients to cool down before grinding them.
(9) There are many ways that you can grind the roasted ingredients. Transfer the roasted ingredients to the jar of the mixer grinder except the roasted curry leaves and grind it without adding any water to form a fine powder. Then mix the ground powder with the roasted curry leaves and grind them. You may grind in batches. Alternatively, you may mix all the roasted ingredients along with roasted curry leaves and grind them in batches.
(10) After grinding the roasted ingredients into a fine powder, transfer the ground powder into a large bowl and break the lumps with the help of a fork.
Our Curry Leaves Dry Chutney Powder is ready.
Store them in an air tight container.
Using 100 grams of Curry leaves, 75 grams of dried and grated coconut and rest of the ingredients, I got 250 grams of Curry Leaves Dry Chutney Powder. I have stored them in 2 air tight glass jars each holding 125 grams powder.
