Curry leaves, scientifically known as Murraya koenigii, are a staple in Indian cuisine, celebrated for their unique aroma and myriad health benefits. One delicious way to incorporate the goodness of curry leaves into your diet is by making curry leaves chutney powder.
Curry leaves chutney powder, also known as “karuveppilai podi” in Tamil Nadu, is a versatile and aromatic spice that adds a burst of flavor to any dish. Made from a blend of roasted curry leaves, lentils, spices, and herbs, this savory powder is a staple in South Indian cuisine.
Curry leaves are packed with essential vitamins and minerals such as vitamins A, B, C, and E, calcium, iron, and antioxidants, adding a nutritional boost to your recipes.
In this blog, we will explore the rich history and health benefits of curry leaves chutney powder, along with a step-by-step instructions on how to make curry leaves chuntney powder.
How to Make Curry Leaves Chutney Powder
Here is the step-by-step process of how to make curry leaves chutney powder with ingredients:
Ingredients:
- 2 cups of fresh curry leaves (packed)
- 1 cup of grated dry coconut
- 3 tablespoons of chana dal (split chickpeas)
- 2 tablespoons of urad dal (split black gram)
- 10-12 dried red chilies (adjust according to your spice preference)
- 1 tablespoon of tamarind pulp
- 1 teaspoon of mustard seeds
- 1 teaspoon of cumin seeds
- 1 teaspoon of black peppercorns
- A pinch of asafoetida (hing)
- Salt to taste
- 2 tablespoons of oil
Step-by-Step Instructions:
Step 1: Preparing the Curry Leaves
- Select Fresh Leaves: Choose fresh, green curry leaves without any blemishes.
- Wash and Dry: Wash the curry leaves thoroughly under running water to remove any dirt or impurities. Pat them dry with a clean kitchen towel. Spread the leaves on a clean cloth or paper towel and let them air dry completely. It’s crucial to ensure the leaves are entirely dry to prevent any moisture from spoiling the powder.
Step 2: Roasting the Ingredients
- Heat the Pan: In a heavy-bottomed pan or skillet, heat 1 tablespoon of oil over medium heat.
- Roast the Curry Leaves: Add the dried curry leaves to the pan and roast them until they become crisp. This should take about 5-7 minutes. Stir continuously to avoid burning. Once done, transfer the roasted leaves to a plate and let them cool.
- Roast the Dal and Spices: In the same pan, add another tablespoon of oil. Add chana dal, urad dal, cumin seeds, black peppercorns, and dried red chilies. Roast them until the dals turn golden brown and the spices release their aroma. This will take around 5-6 minutes. Add asafoetida towards the end and stir for a few seconds. Transfer the roasted mixture to a plate and let it cool.
- Roast the Coconut: In the same pan, dry roast the grated dry coconut until it turns golden brown. Be careful as coconut tends to burn quickly. Transfer to a plate and let it cool.
Step 3: Grinding the Ingredients
- Initial Grinding: Once all the roasted ingredients have cooled, transfer them to a blender or food processor. Add the tamarind pulp and salt.
- Grind to a Powder: Blend the ingredients to a coarse or fine powder, depending on your preference. You may need to do this in batches if your blender is small.
- Combine and Grind: Combine the ground ingredients and give them one final blend to ensure everything is well mixed.
Step 4: Storing the Chutney Powder
- Cool Completely: Allow the chutney powder to cool completely before storing. This prevents condensation and keeps the powder dry.
- Store in an Airtight Container: Transfer the chutney powder to an airtight container or glass jar. Store it in a cool, dry place away from direct sunlight. Properly stored, curry leaves chutney powder can last for several weeks.
How to Use Curry Leaves Chutney Powder
Curry leaves chutney powder is incredibly versatile and can be used in various ways to enhance the flavor of your dishes:
- With Rice: Mix a spoonful of chutney powder with warm rice and a dollop of ghee or oil for a quick and tasty meal.
- With Idli and Dosa: Sprinkle the powder over idlis or dosas along with some ghee or oil.
- As a Side Dish: Serve it as a side dish with roti, paratha, or chapati.
- In Sandwiches: Use it as a flavorful spread or sprinkle in sandwiches and wraps.
- In Curries and Stir-fries: Add a spoonful to curries and stir-fries to enhance their flavor.
Health Benefits
Apart from being a flavorful addition to your meals, curry leaves chutney powder offers numerous health benefits:
- Boosts Immunity: Rich in antioxidants and essential vitamins, it strengthens the immune system.
- Aids Digestion: The fiber and spices in the powder improve digestion and alleviate digestive issues.
- Regulates Blood Sugar: Helps manage blood sugar levels, making it beneficial for diabetics.
- Promotes Heart Health: Supports cardiovascular health by managing cholesterol levels.
- Enhances Hair and Skin Health: The nutrients in the powder nourish hair and skin, promoting overall health.
Tips for Making Perfect Curry Leaves Chutney Powder
- Dry Leaves Properly: Ensure the curry leaves are thoroughly dried before roasting to prevent spoilage.
- Adjust Spice Level: Adjust the number of dried red chilies according to your spice preference.
- Store Properly: Always store the chutney powder in an airtight container to keep it fresh for longer.
Conclusion
Curry leaves chutney powder is a nutritious and flavorful condiment that can elevate the taste of your meals while providing numerous health benefits.
Making it at home is easy and allows you to control the quality and freshness of the ingredients.
Incorporate this versatile powder into your diet to enjoy its delicious flavor and reap its health benefits. Happy cooking!
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