South Indian RecipesSide DishVegetarian

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
Yield: 2 servings
Cuisine: South Indian Recipes
Ingredients: 1 cup curry leaves - (the fresher the better); 2 gram tablespoons chana dal (bengal dal); 1 tablespoon black pepper powder; 1/2 teaspoon methi seeds (fenugreek seeds); 1 tablespoon cumin seeds (jeera); 20 grams tamarind; salt - to taste

A vegetarian South Indian Recipes recipe with curry leaves - (the fresher the better), tablespoons chana dal (bengal dal), black pepper powder. Ready in 30 min, serves 2.

Curated byAditi Iyer🇮🇳

Calories

445kcal

Estimated Cost

₹175-325

Carbs45g

Protein17g

Fats22g

Servings Scaler

Instructions

7 steps

1
To make the Karuveppilai Chutney Podi recipe, heat oil in a pan on medium heat; roast the channa dal, black pepper, fenugreek seeds, cumin seeds
black pepper powder(1 tablespoon)methi seeds (fenugreek seeds)(1/2 teaspoon)cumin seeds (jeera)(1 tablespoon)
2
Once well roasted, stir in the curry leaves and saute for a few seconds
curry leaves - (the fresher the better)(1 cup)
3
Cool the chutney mixture completely and grind the Karuveppilai Chutney into a coarse powder in the food processor along with some salt
black pepper powder(1 tablespoon)salt - to taste
4
The tamarind adds a tangy taste to the powder and tastes delicious with rice
black pepper powder(1 tablespoon)tamarind(20 grams)salt - to taste
5
Serve Karuveppilai Chutney Podi recipe along with hot steamed rice and sesame oil and Milagu rasam to savor this delicious chutney podi
6
For the Chutney to stay a little longer: Dry the leaves completely in room temperature and not under the sun
curry leaves - (the fresher the better)(1 cup)
7
Once dried, proceed with the similar Karuveppilai Chutney Podi Recipe above

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Recipe Source: archanaskitchen.com

South Indian RecipesSide DishVegetarian

Karuveppilai Chutney Podi Recipe - Curry Leaves Chutney Podi

A vegetarian South Indian Recipes recipe with curry leaves - (the fresher the better), tablespoons chana dal (bengal dal), black pepper powder. Ready in 30 min, serves 2.

Curated byAditi Iyer🇮🇳

Cook Time30 min

Calories

445kcal

Est. Cost₹175-₹325

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

45g(40%)

Protein

17g(15%)

Fats

22g(45%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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Directions

7 steps

1
To make the Karuveppilai Chutney Podi recipe, heat oil in a pan on medium heat; roast the channa dal, black pepper, fenugreek seeds, cumin seeds
black pepper powder(1 tablespoon)methi seeds (fenugreek seeds)(1/2 teaspoon)cumin seeds (jeera)(1 tablespoon)
2
Once well roasted, stir in the curry leaves and saute for a few seconds
curry leaves - (the fresher the better)(1 cup)
3
Cool the chutney mixture completely and grind the Karuveppilai Chutney into a coarse powder in the food processor along with some salt
black pepper powder(1 tablespoon)salt - to taste
4
The tamarind adds a tangy taste to the powder and tastes delicious with rice
black pepper powder(1 tablespoon)tamarind(20 grams)salt - to taste
5
Serve Karuveppilai Chutney Podi recipe along with hot steamed rice and sesame oil and Milagu rasam to savor this delicious chutney podi
6
For the Chutney to stay a little longer: Dry the leaves completely in room temperature and not under the sun
curry leaves - (the fresher the better)(1 cup)
7
Once dried, proceed with the similar Karuveppilai Chutney Podi Recipe above