Karuveppilai Chutney Podi Recipe – Curry Leaves Chutney Podi
Description
Karuveppilai, also known as curry leaves, is a beloved herb in South Indian kitchens. This vibrant and flavorful chutney podi (spiced powder) is a popular accompaniment in many South Indian homes. Packed with nutrients and offering numerous medicinal benefits, curry leaves form the foundation of this delicious chutney podi, which pairs wonderfully with hot steamed rice and a drizzle of sesame oil or ghee. The addition of tamarind lends a tangy zing, creating a harmonious balance of flavors in every bite. This versatile chutney podi can be stored and enjoyed over time, making it a convenient and tasty addition to your pantry.
Cuisine: South Indian
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Curry leaves | 2 cups (the fresher, the better) |
| Chana dal (Bengal Gram Dal) | 3 tablespoons |
| Black pepper powder | 2 tablespoons |
| Methi Seeds (Fenugreek Seeds) | 1 teaspoon |
| Cumin seeds (Jeera) | 1 tablespoon |
| Tamarind | 30 grams |
| Salt | To taste |
| Asafoetida (Hing) | 1 teaspoon |
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: Makes approximately 1-1.5 cups of chutney podi
Instructions
-
Roasting the Ingredients
Begin by heating a small amount of oil in a pan over medium heat. Add the chana dal (Bengal gram dal), black pepper, fenugreek seeds (methi), and cumin seeds (jeera).
Roast these ingredients until they turn golden brown and emit a fragrant aroma, which should take about 5-7 minutes. Stir occasionally to ensure even roasting. -
-
Sautéing the Curry Leaves
Once the roasted spices are ready, stir in the fresh curry leaves. Sauté the mixture for another 2-3 minutes until the curry leaves wilt slightly. This helps release their essential oils and intensifies their flavor. -
Cooling the Mixture
Remove the pan from heat and allow the mixture to cool completely. It is crucial to cool the roasted ingredients before grinding them, as this ensures that the chutney podi retains its coarse texture. -
Grinding into Powder
Transfer the cooled mixture to a food processor. Add the tamarind, salt, and asafoetida (hing). Grind the mixture into a coarse powder, being careful not to make it too fine. The texture of the chutney podi should be slightly grainy, providing a satisfying crunch with every bite. -
Serving Suggestions
Serve this flavorful Karuveppilai Chutney Podi with hot steamed rice and a generous drizzle of sesame oil (or ghee). Pair it with a side of Milagu Rasam (pepper rasam) for a wholesome, comforting meal that embodies the rich flavors of South Indian cuisine. -
Storage Tips
For the chutney podi to last longer, store it in an airtight container. This chutney podi can be kept in the refrigerator for up to 2 months, ensuring you always have this tasty accompaniment ready for your meals.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 80-100 kcal |
| Protein | 2g |
| Carbohydrates | 10g |
| Fat | 4g |
| Fiber | 2g |
| Sodium | 150mg |
Tips for Best Results
- Fresh Curry Leaves: The fresher the curry leaves, the more aromatic and flavorful your chutney podi will be. If you can, pick them from your own plant or source them from a reliable store.
- Spice Variations: Feel free to adjust the spice levels according to your taste. For a more pungent flavor, increase the amount of black pepper or add dried red chilies while roasting the spices.
- Tamarind Substitute: If fresh tamarind is unavailable, you can use tamarind paste as a substitute. Adjust the quantity based on the paste’s concentration.
- Storage: Store the chutney podi in a glass jar and keep it in a cool, dry place. It should stay fresh for several weeks, making it an excellent ingredient to prepare in bulk and enjoy over time.
Karuveppilai Chutney Podi is a wonderful way to enjoy the unique flavor and health benefits of curry leaves. This recipe adds a beautiful balance of earthy, spicy, and tangy notes to your meals, and is sure to become a favorite in your kitchen. Whether served with rice or enjoyed as a condiment for various South Indian dishes, this chutney podi will undoubtedly add a burst of flavor to any meal.
