Curry Leaf Podi is a flavorful South Indian-style dry chutney powder made with curry leaves, lentils, peanuts, sesame seeds, coconut, garlic, red chilies, and tamarind. It is nutty, spicy, slightly tangy, and full of aroma. You can enjoy it with hot rice and ghee, dosa, idli, paratha, or even sprinkle it over snacks and salads for extra flavor!
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Curry Leaf Podi is a flavorful South Indian-style dry chutney powder made with curry leaves, lentils, peanuts, sesame seeds, coconut, garlic, red chilies, and tamarind. It is nutty, spicy, slightly tangy, and full of aroma. You can enjoy it with hot rice and ghee, dosa, idli, paratha, or even sprinkle it over snacks and salads for extra flavor.
- 2 cups curry leaves , washed and dried properly
- 1-2 tbsp oil , any neutral oil
- 1/4 cup peanuts
- 1 tbsp chana dal (yellow split chickpeas lentils)
- 1 tbsp split white urad dal (split matpe beans)
- 1 tsp cumin seeds
- 1 tbsp coriander seeds
- 1 tsp mustard seeds
- 8-10 cloves garlic
- 4-5 dried red chilies
- 1/4 cup sesame seeds
- 1/2 tsp asafoetida powder (hing)
- 1/4 cup desiccated coconut
- 1 lemon sized ball tamarind
- salt , to taste
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Wash the curry leaves well and dry them completely. There should be no moisture left.
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Heat oil in a pan. Add peanuts, chana dal, urad dal, cumin seeds, coriander seeds, mustard seeds, garlic cloves, dry red chilies, sesame seeds, hing, and desiccated coconut.
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Roast everything on low to medium heat until the peanuts and dals turn golden brown and aromatic. Keep stirring so nothing burns. Remove the roasted mixture from the pan and keep it aside.
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In the same pan, add the curry leaves and dry roast them on low heat until they turn crispy. Let everything cool completely.
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Add the roasted mixture and crispy curry leaves to a grinder jar. Add tamarind and salt. Grind coarsely. Do not make it too fine; a slightly coarse texture tastes best.
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Store in an airtight jar.
- You can store this curry leaf podi for up to 2-3 weeks in an airtight container in the fridge.
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