I quite love Curry Leaves (Kadipatta in Hindi or Karivepaku in Telugu) as you can see from the recipes of Nalla Kharam and Karivepaku Pachadi. I have been meaning to try this Karibevu Chutney Pudi or Curry Leaves Powder recipe for quite a while now. In fact, from the moment I read about it on Anitha Nayak’s Keli Paan. Anita mentions that this delicious Karibevu Chutney Pudi is a specialty of the Hebbar Iyengar community in Karnataka.
This Saturday I recreated the recipe this past weekend and it turned to be quite a treat. I have so far had it with rice and ghee as well as accompaniment to idlis and it was delicious in both cases. 🙂
How to Make Karibevu Chutney Pudi or Curry Leaves Powder
Makes: 2/3 Cup
Time: 30 Minutes
- Tuvar Dal – 1/4 Cup
- Curry Leaves – 1/2 Packed Cup
- Grated Dried Coconut (Copra) – 1/3 Cup
- Grated Jaggery – 1 tbsp
- Black Pepper Corns – 1/2 tsp
- Red Chillies – 5 or 6
- Tamarind – A small marble size ball
- Asafoetida – 1/4 tsp
- Turmeric – 1/4 tsp
- Oil – 1 tsp
- Salt to Taste
Method to Make Curry Leaves Powder
- Dry roast the tuvar dal till it starts to turn brown.
- Set aside.
- In a wok or kadai, heat the oil.
- Add the red chillies and stir-fry for a few seconds.
- Add the curry leaves and stir-fry till they are crispy.
- Add grated coconut and stir-fry for 1-2 minutes.
- Turn off the heat.
- Add the pepper, turmeric, asafoetida, tamarind, roasted dal, and salt.
- Mix well and set aside to cool.
- Add the grated jaggery and mix well.
- Grind to a coarse powder.
- Store in a air-tight bottle.