Curry Leaves Chutney Powder/ Karibevina Chutney Pudi

We Indians use curry leaves as main ingredients to almost all dishes for tamper or to decor.  The leaves have always been sought after for their unique flavor and usefulness in cooking, but there are also a number of health benefits that make them highly appealing. these leaves are used in various local cuisines across India and other parts of Asia as flavoring agents. Curry leaves are rich in folic acid and iron, and it helps to digestion. Rich in vitamin A and treating as diabetes medicine. curry leaves have a short life, we can preserve it for two to three weeks. Take off the leaves from its stalk, and preserve in an airtight container, keep it in the refrigerator. Here am sharing healthy curry leaves chutney pudi.

Cuisine: Indian | Cooking: 10 minutes

Preparation: 10 minute | Serves: 8-9

Ingredients:

Dry Coconut/Kobbari            -    1

Curry leaves                         -    1 hand full

Roasted Gram/Hurikadle      -    1/2 paavu/ 5-6 tbsp
Red chili -    20 (use both types of red chilies)
Jaggery                                 -    1 small lemon size
Garlic                                    -     two whole full
Tamarind                               -    one lemon size
Salt                                        -    as required
Oil                                          -   1 tbsp

Hing                                       -    a pinch

Method:

1. Remove curry leaves from its stalk, wash well and pat dry it.
2. In a frying pan add oil, make oil heat in a medium flame. once oil is hot enough, dry roast the grated dry coconut and fry till it turns golden brown and keep aside.
3. In the same pan add curry leaves, saute till curry leaves are crispy. once it has done keep aside.
4. Now add roasted gram, saute till it gets golden brown and red chilies and garlic fry a few minutes. (Fry all ingredients separately).
5. Once everything cools down, transfer all ingredients to a blender along with a Jaggery, tamarind, thing, and salt. Grind to a fine powder. ( Don't grind too much, the powder should be thick).

         Curry leaves chutney powder is ready to serve. It goes well with chapathi, dose, and rotti.

Note:

• All the ingredients should be fry separately in a medium flame.
• Adding dry coconuts gives powder a great aroma and its keeps powder long last.
• Don't grind too much, the powder should be thickened, like showing in the pitcher.
• Serve with ghee or butter.
• If you want to use a long period, transfer to an airtight container and keep it in refrigerator.