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.
Serve with Hot Rice and Ghee or with Dosa and Idli.
Your blog is very good
I want to subscrbe to it
Thank you Lakshmi. You can bookmark this website and keep visiting. Also you can send me a friend request through facebook.
Have a question about your recipe of nallikai uppinkai with makali beru and hunisekai Rasa. When you extract juice from hunisekai do you remove the outer hard skin and the seeds? I have a feeling that the seeds may make the juice bitter.
It is not possible to remove the seeds and it does not make the juice bitter.