Karuveppilai Chutney Podi Recipe – Curry Leaves Chutney Podi

Ingredients

• 2 cups Curry leaves (the fresher the better)
• 3 tablespoons Chana dal (Bengal Gram Dal)
• 2 tablespoons Black pepper powder
• 1 teaspoon Methi Seeds (Fenugreek Seeds)
• 1 tablespoon Cumin seeds (Jeera)
• 30 grams Tamarind
• Salt to taste
• 1 teaspoon Asafoetida (hing)

Steps

1. To make the Karuveppilai Chutney Podi recipe, heat oil in a pan on medium heat; roast the chana dal, black pepper, fenugreek seeds, cumin seeds.
2. Once well roasted, stir in the curry leaves and saute for a few seconds.
3. Cool the chutney mixture completely and grind the Karuveppilai Chutney into a coarse powder along with tamarind, salt, hind in the food processor. The tamarind adds a tangy taste to the powder and tastes delicious with rice.
4. Serve Karuveppilai Chutney Podi recipe along with hotsteamed riceand sesame oil and Milagu rasam to savor this delicious chutney podi.
5. For the Chutney to stay a little longer: store it in the refrigerator for a couple of months.