This one is from Ma's recipes...
She would make this for me ever so often and drop a jar of it at my place, when I was in Bangalore
Now since I've moved, I've got the packet just once over the last two years, and its always over in less than two weeks.. This time, I decided to make it myself and got the recipe from her
I had never attempted making any of these chutney podis earlier, but after I tried making the molagapodi from Usha's blog, its become a monthly ritual. We are so hooked on to the taste of this molagapodi, that the store bought ones just don't cut it for us, anymore.
I'm pretty sure the karabevu chutneypodi is also going to be added to my list of to-dos every month...
The flavour from the roasted curry leaves in this chutney powder really lingers in your mouth. Goes best with idlis and dosas.
I even had it with some toast and butter, thats something I first tasted at my aunt's place when I was little...tastes fabulous in this combinaton too !!
What you need
15-20 red chillies (depending on how spicy you want this)
2 cup packed curry leaves / kadipata / karabevu
1 cup pottu kadalai / roasted bengal gram / hurgadle bele
1/2 tsp amchur powder
1/2 tsp salt
1 tsp oil
pinch of asafoetida / hing
1 cup dessicated dry coconut / kopra / kobri
1/2 tsp sugar (optional)
What you do with it -
Wash the curry leaves, strain out the water and dry it in the sun or a covered cloth, till all the moisture is gone
In a large kadai / pan, heat the oil and add the asafoetida
Add the chillies and roast for 3-4 mins on a low flame
Add the dried curry leaves and the dessicated dry coconut
Roast for about 2-3 mins
Add the roasted gram and stir for a minute or two
Once this cools, grind it to a smooth powder, with the amchur powder and salt
If you are using the sugar, add it and run thru the blender one more time
Do not add any water while grinding
Tamarind can be used instead of amchur powder. Ma uses amchur powder, since it is a dry powder and so it can be stored easily. With tamarind, you will need to refrigerate it