Simple Curry leaves Chutney Powder

 

 

 

 

 

 

Ingredients:

Content	Quantity	Comment
Curry leaves	1 bunch
Oil	1-2 tbsp	For frying
Salt	To taste
Copra / dry coconut	½ cup
Dried red chilies	3-4	More if you want it to be more spicy
Tamarind	½ lemon size

Method:

Wash and dry curry leaves on a cotton cloth inside the kitchen till dry.

Heat a tbsp of oil and fry dried red chilies till crisp on medium flame. Remove and set aside. In the same pan add the dried curry leaves and fry till crisp (be careful not to burn the leaves). Remove and set aside. Add the tamarind and fry for a minute. Switch of the flame and dry roast copra for a minute (be careful not to burn the copra).

 

Once all cooled, grind together in a blender to a powder. Mix salt and set aside in a plate or bowl for the powder to cool.

                          


Store in a airtight container after the powder has cooled down completely. It takes around 1 - 2 hours to cool.

Serve with roti's, chapati's, rice.....

Tip:

Serve with a tbsp of oil while serving with rice.