Curry Leaves Chutney Powder by Gowri Chebbi
Delight in the aromatic fusion of curry leaves and spices in this chutney powder, an ideal accompaniment to add a zesty kick to your meals.
- 4 bunches of curry leaves
- 15 to 20 red chilies
- 4 tsp coriander seeds
- 3 tsp cumin seeds
- 1 tsp fenugreek seeds
- A pinch of asafetida
- Salt, to taste
- Tamarind, the size of a lemon
1. In a pan, dry roast the curry leaves, red chilies, coriander seeds, cumin seeds, fenugreek seeds, and asafetida until aromatic and slightly browned.
2. Let the roasted ingredients cool for a bit. Once cooled, transfer them to a grinder, add salt and tamarind, and grind to a fine powder.
3. Store in an airtight container and sprinkle on dishes or mix with rice for enhanced flavor and aroma. Enjoy your meal with this flavorsome chutney powder!