Karuveppilai Chutney Podi Recipe - Curry Leaves Chutney Podi

Name: Karuveppilai Chutney Podi Recipe - Curry Leaves Chutney Podi
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 2 cup Curry leaves (2 cups Curry leaves (the fresher the better)); 3 tbsp Chana Dal (3 tablespoons Chana dal (Bengal Gram Dal)); 2 tbsp Black Pepper (2 tablespoons Black pepper powder); 1 tsp Fenugreek Seed (1 teaspoon Methi Seeds (Fenugreek Seeds)); 1 tbsp Cumin Seeds (1 tablespoon Cumin seeds (Jeera)); 30 g Tamarind (30 grams Tamarind); 0 pieces Table Salt (Salt to taste); 1 tsp Asafoetida (1 teaspoon Asafoetida (hing))

Karuveppilai Chutney Podi Recipe - Curry Leaves Chutney Podi - Indian Chutney Recipes (Indian)

30 minIndian

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Steps

1To make the Karuveppilai Chutney Podi recipe, heat oil in a pan on medium heat; roast the chana dal, black pepper, fenugreek seeds, cumin seeds.
2Once well roasted, stir in the curry leaves and saute for a few seconds.
3Cool 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.
4Serve Karuveppilai Chutney Podi recipe along with hotsteamed riceand sesame oil and Milagu rasam to savor this delicious chutney podi.
5For the Chutney to stay a little longer: store it in the refrigerator for a couple of months.