We have a Curry leaves tree in Mysore and the tree grows better if the branches are cut during monsoons. After distributing some among the neighbors, the rest are used to prepare Curry leaves Chutney powder.
Time Required: 30 Minutes
20 sprigs Karibevu/Curry Leaves
A Bengal Gram size Hing/Asafoetida
1 Cup Dry Coconut, Grated
1 Cup Uddinabele/Urad Dal/Black gram split
8 – 10 Dry Red Chilies, Broken
½ tsp Jaggery (Optional)
Salt to taste
Wash the Curry leaves and dry them on a cloth. Heat a thick-bottomed pan and roast the leaves until the leaves are crisp, remove and keep aside. Roast Coconut, Uddinabele and Kadalebele separately and remove. Heat Oil and add Tamarind, Hing, Red Chilies and fry for a minute. Grind everything together to a powder and store in airtight jars.