Karuveppilai Chutney Podi Recipe - Curry Leaves Chutney Podi

Name: Karuveppilai Chutney Podi Recipe - Curry Leaves Chutney Podi
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: South Indian Recipes
Ingredients: 2 cups Curry leaves (the fresher the better); 3 tablespoons Chana dal (Bengal Gram Dal); 2 tablespoons Black pepper powder; 1 teaspoon Methi Seeds (Fenugreek Seeds); 1 tablespoon Cumin seeds (Jeera); 30 grams Tamarind; null Salt to taste; 1 teaspoon Asafoetida (hing)

Archana Doshi

April 25, 2021

3769 Ratings

Karuveppilai Chutney Podi Recipe - Curry Leaves Chutney Podi

Time:Prep: 10 M|Cook: 20 M|Total: 30 M

Makes: Servings

Meal:Side Dish

Cuisine:South Indian Recipes

Karuveppilai also known as Curry Leaves makes a delicious chutney podi, is very popular in the south indian homes. Curry leaves are also very rich in nutrients and said to have many medicinal benefits.

Serve Karuveppilai Chutney Podi recipe along with hot steamed rice and sesame oil and Milagu rasam to savor this delicious chutney podi.

If you like this recipe, you can also try other Chutney recipes such as

Serve Karuveppilai Chutney Podi recipe along with hot steamed rice and sesame oil and Milagu rasam to savor this delicious chutney podi.

If you like this recipe, you can also try other Chutney recipes such as

Watch video recipe of Karuveppilai Chutney Podi Recipe - Curry Leaves Chutney Podi

Ingredients

2 cups Curry leaves, (the fresher the better)

3 tablespoons Chana dal (Bengal Gram Dal)

2 tablespoons Black pepper powder

1 teaspoon Methi Seeds (Fenugreek Seeds)

1 tablespoon Cumin seeds (Jeera)

30 grams Tamarind

Salt, to taste

1 teaspoon Asafoetida (hing)

Instructions for Karuveppilai Chutney Podi Recipe - Curry Leaves Chutney Podi

To make the Karuveppilai Chutney Podi recipe, heat oil in a pan on medium heat; roast the chana dal, black pepper, fenugreek seeds, cumin seeds.

Once well roasted, stir in the curry leaves and saute for a few seconds.

Cool the chutney mixture completely and grind the Karuveppilai Chutney into a coarse powder along with tamarind, salt, hind in the food processor. The tamarind adds a tangy taste to the powder and tastes delicious with rice.

Serve Karuveppilai Chutney Podi recipe along with hot steamed rice and sesame oil and Milagu rasam to savor this delicious chutney podi.

For the Chutney to stay a little longer: store it in the refrigerator for a couple of months.