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Curry Leaf Garlic Chutney Powder

Chef.Foodie's picture
Ingredients
  Curry leaves 2 Cup (32 tbs), picked
  Garlic 6 Clove (30 gm)
  Tamarind ball 1 Small
  Salt To Taste
  Ghee 1⁄2 Tablespoon
  Coriander seeds 1⁄2 Teaspoon
  Cumin seeds 1⁄2 Teaspoon
  Urad dal 1 Tablespoon
  Red chilies 6
Directions

1. Wash the leaves, and spread on a cloth to dry - there should be no water while frying.
2. Heat the ghee, fry the masalas one at a time, removing each from the kadai as it is done.
3. When the masalas are fried, fry the curry leaves on slow heat - they should be fried but not browned. Allow to cool.
4. Grind together the tamarind, salt and garlic. When done, add the fried ingredients and curry leaves, and grind further until all the masalas are powdered and well blended. Remove and bottle.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Blending
Dish: 
Chutney
Restriction: 
Vegetarian
Ingredient: 
Curry Leaf
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

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