Home » Indian cuisine » Curry Leaves chutney powder Recipe /Chammanthi Podi Recipe

Curry Leaves chutney powder Recipe /Chammanthi Podi Recipe


  Curry leave /  kadi patta in marathi,  belong to the Sweet Neem tree available all over in India & Srilanka.  this is one of the common seasoning ingredients that is added to almost every dish to enhance its taste and flavor.
In kerala’s kitchen mostly use this all rounder herb in every recipe except sweet/ desserts 
Actually eating curry leaves is a very effective . its help to digestive system and resolve many hair problem.  daily consumption of few curries leaves is a good for healthy also u can make some curry leaves tea or add in your Tadka . 
 curry leaves is little bitter in taste but when u add in  chutney or chammanthi podi the taste will superb.


Chewing curry leaves is also extremely beneficial for people who suffer diabetics . It is because in this way they can control sugar .

Next time when you come across curry leaves don’t throw them away. Eat it and get all its nutritional benefits. It helps you in all aspects i.e. Hair, Skin, stomach etc. That’s why peoples  call it an all rounder herb.


Today In my kitchen  i used this all rounder Curry leaf in chammanthi podi ..loads of curry leaf grind with roasted coconut, lentils, tamarind etc…this podi best with Idli & rice.
so let see the recipe of healthy & Flavorful punch 


Commit to the LORD whatever you do, and he will establish your plans.   -(Proverbs 16:3)
अपने कामों को यहोवा पर डाल दे, इस से तेरी कल्पनाएं सिद्ध होंगी। 
Curry Leaves                         4 cups
Dry Red Chillies                      10
Chana Dal                              1/4 cup
Urad Dhal                             1/2cup
Hing (asafoetida)                 ½ tbsp
Tamarind                             one lemon size
Jaggery   (optional )             1 tbsp (optional)

Grated dry coconut (kopra)      1 cup
Garlic                                      5 -6 cloves
Salt to taste
Roast red chillies till it is crispy.
Roast chana dal, urad dal and asafoetida till it is golden brown.
Wash curry leaves and pat dry with a cloth and roast till it is crispy.
Clean tamarind.
Mix all the roasted ingredients well except roasted curry leaves. Put tamarind pieces in it to soften it for grinding.
At last step mix roasted curry leaves and  coarsely grind.
Allow it to cool.
Add Jaggery, optional, salt to taste and mix well.
Grind the mixture into a medium coarse powder.
Curry Leaves Chutney Powder/Karibevu chutney pudi is ready to use.
You can store in an airtight container for several days.  It goes well with hot ghee rice, Idli, curd rice, chapati, dosa, upma etc.,
Tips :
Don’t let any ingredient to burn. 
You can add variety chilies like Kashmir chili or baidgii. You can use any Red chilies in total of your choice.  If you want more spicy you can add more chilies.
If dry coconut is not available you can use Fresh coconut just dry roast before adding…i used fresh coconut in this chutney powder.
do not add drop of oil or water

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