karibEvu chutney puDi

Recipe: Curry leaves Chutney Powder 

Contributor: Karthik 

Curry leaves Chutney Powder

Curry leaves 1 bunch. washed and cleaned.

Red chillies - 1 handful (Byadgi for the flavour or Guntur for the spiciness)

Kadale BeLe - half cup

Uddina BeLe - half cup

Togari Bele - half cup

Ingu - 1 tsp

Turmeric - 1tsp

Dry tamarind powder - 2 tablespoons (if dry tamarind powder is not available, you can roast minced tamarind along with the masale. look for point 5 below.)

Jaggery - half cup

Salt to taste

Dry roast dry coconut and grind it to coarse grind - 3/4 cup.

2 tablespoon oil

Procedure

1. Heat 2 tablespoons of oil in a kadai. keep the flame to medium.

2. add Kadale beLe, Togari beLe and Uddina beLe

3. roast for 1-2 minutes until beLe changes color to golden.

4. add Ingu, saute for few seconds.

5. (optional if dry tamarind powder is not available) add minced tamarind. roast for a minute.

5. add curry leaves and roast for a minute

6. add red cillies and roast for 1-2 minutes.

7. add turmeric and stop roasting.

Once the mixture cools down,

Grind the roasted masale to a coarse grind.

Add powdered jaggery, dry coconut (pre roasted and grounded) tamarind powder (if available), salt and grind for few seconds until everything mixes. adjust any taste as required.

make sure the masale doesn't turn into a smooth masale. Chutney pudi tastes best when its coarse grinded.

This version of chutney pudi has sweetness, tartness, spiciness and salt in equal proportions. if you wish to increase/decrease any flavor, adjust accordingly.