Curry Patta Podi (Dry Chutney) - South Indian Style
Main Ingredients
Step-by-Step Instructions
Follow each step to make the recipe successfully.
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.
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 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.
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.
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 mode until it forms a coarse, dry powder. Avoid over-grinding, which can release too much oil and make the chutney pasty.
Serve the Chutney
Serve the prepared Curry Patta Podi with hot 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.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 3 swaps
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
Storage & Leftovers
Keep your leftovers fresh and ready to enjoy.
- StoreUp to 4 weeks
This dry chutney can be stored in an airtight container for 20-25 days at room temperature.
Variations
Simple ways to adapt this recipe.
- Adjust the number of red
Adjust the number of red chilies to control the spice level.
- For a richer flavor
You can use a mix of different types of dry chilies.
Helpful Tips
Small details that can improve the final result.
Your Notes
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