Step-by-Step Instructions

1. 1.Prepare Curry Leaves

   Wash a generous amount of curry leaves and spread them out to dry completely. Ensure there is no moisture left on them.

2. 2.Roast Peanuts and Dals

   Heat 2 tablespoons of cooking oil in a pan over medium flame. Add 1 cup of peanuts and roast them for 2-4 minutes until they are lightly browned. Then, add 2 tablespoons of chana dal, 2 tablespoons of urad dal, 1 tablespoon of cumin seeds, 1 tablespoon of mustard seeds, 8-10 whole dry red chilies, 1 tablespoon of coriander seeds, 1 tablespoon of sesame seeds, 2 tablespoons of grated dry coconut, and a pinch of asafoetida. Mix all ingredients well and continue roasting until they turn light brown and release their aroma, and some oil starts to separate from the peanuts. Set aside to cool completely.

3. 3.Roast Curry Leaves

   In a separate pan, heat the remaining 2 tablespoons of cooking oil over medium flame. Add the dried curry leaves and roast them until they become crispy and brittle. They should crumble easily when pressed between your fingers. Turn off the heat and let them cool down. If there's any excess oil, drain it.

4. 4.Grind the Chutney

   Once both the roasted peanut-dal mixture and curry leaves have cooled, transfer them to a grinding jar. Add a small piece of tamarind and salt to taste. Grind the mixture on pulse mode until it forms a coarse, dry powder. Avoid over-grinding, which can release too much oil and make the chutney pasty.

5. 5.Serve the Chutney

   Serve the prepared Curry Patta Podi with hot steamed rice. For enhanced flavor, add a spoonful of hot ghee over the chutney and rice. It can also be spread on parathas or rotis for a delicious meal.