Curry Patta Podi (Dry Chutney) - South Indian Style

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

• Ensure curry leaves are thoroughly washed and dried before roasting to prevent splattering and achieve crispiness.

• Roast all ingredients on medium flame to prevent burning and ensure even cooking.

• If there is excess oil after roasting curry leaves, drain it before grinding to avoid a wet chutney.

• This dry chutney can be stored in an airtight container for 20-25 days at room temperature.

• 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.