Curry Leaves Chutney Powder for Idli & Dosa

Ingredients:

1. 1 cup fresh curry leaves (15 kcal)
2. 1/2 cup urad dal (400 kcal)
3. 1/4 cup chana dal (220 kcal)
4. 5-6 dried red chilies
5. 1/2 tsp asafoetida (hing)
6. 1/2 tsp tamarind paste
7. Salt to taste
8. 1 tbsp sesame oil

Cooking Steps:

Step 1: Toast Curry Leaves

• In a pan, dry roast fresh curry leaves until they turn crispy. Set aside.

Step 2: Roast Dals and Chilies

• In the same pan, add urad dal, chana dal, and dried red chilies. Dry roast until dals turn golden brown.

Step 3: Add Asafoetida and Tamarind

• Add asafoetida and tamarind paste to the roasted dals. Continue roasting for a couple of minutes.

Step 4: Include Toasted Curry Leaves

• Mix in the toasted curry leaves and continue roasting until all ingredients are well-cooked.

Step 5: Cool and Grind

• Allow the mixture to cool. Then, grind everything into a coarse powder using a blender or spice grinder.

Step 6: Season with Salt

• Add salt to taste and pulse briefly to combine. Adjust salt as needed.

Step 7: Add Sesame Oil

• In a small pan, heat sesame oil. Pour the hot oil over the chutney powder and mix well.

Step 8: Store and Serve

• Let the Curry Leaves Chutney Powder cool completely before storing it in an airtight container.
• Serve this healthy and tasty chutney powder with idlis or dosas, adding a flavorful twist to your breakfast routine.