A South Indian-style dry chutney powder loaded with the goodness of curry leaves, lentils, and roasted peanuts. Perfect for sprinkling over idlis, rice, or mixing with ghee!
🧂 Ingredients:
1 cup fresh curry leaves (washed & dried completely)
1/2 cup roasted peanuts (skinless)
2 tbsp urad dal (split black gram)
1 tbsp chana dal (Bengal gram)
4–5 dry red chillies (adjust to taste)
1 small piece tamarind (seedless, about 1 tsp)
1/2 tsp jaggery (optional, for balance)
1/2 tsp asafoetida (hing)
1 tsp salt (or to taste)
1 tsp oil (for roasting)
🔥 Instructions:
Step 1: Dry the Curry Leaves
Wash curry leaves and pat them completely dry.
Spread on a clean towel or under a fan to air-dry.
Roast them on low heat in a pan (without oil) until crisp. Set aside.
Step 2: Roast the Ingredients
Heat 1 tsp oil in a pan.
Add urad dal and chana dal—roast till golden.
Add dry red chillies and sauté for a minute.
Add asafoetida and tamarind and turn off heat.
Let the mixture cool slightly.
Step 3: Grind to Powder
In a blender or mixer, add all roasted ingredients, curry leaves, peanuts, jaggery, and salt.
Pulse to a coarse or fine powder, depending on preference.
Step 4: Store & Serve
Cool completely before storing in an airtight jar.
Stays fresh for up to 3–4 weeks in a dry container.
🥄 How to Use:
Mix with ghee or sesame oil as a side for idli or dosa
Sprinkle on hot steamed rice
Add to curd rice, upma, or even inside a wrap!
🌿 Welza Tip:
Use Welza’s fresh curry leaves and premium lentils for best aroma and nutrition. For a nuttier twist, try adding a spoonful of toasted sesame seeds.
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