Curry leaves are called Karbavu in Konkani and Thumbali Puddi means spiced Chutney Powder.Curry leaves have numerous health benefits.Curry leaves have Vitamins and rich in Calcium and a good digestive.There may be different ways of making Curry leaves Chutney powder.Curry leaves Chutney Powder can be served with Idli, Dosa, Upma, Lemon Rice etc and is a healthy,
delicious and easy to make chutney powder recipe.
You can just mix this Curry leaves Chutney powder with cooked Rice along with the seasoning of Mustard seeds, fried Ground nut and little Salt in a tsp of Ghee and the taste is awesome.
The following ingredients are needed to prepare Karbava Thumbali Puddi/ Spiced Curry Leaves Chutney Powder.
Ingredients :-
Curry leaves . -1 cup tightly packed.
Urad dal. - 2tbsp
Chana dal. -2tbsp
Tur dal. -2tbsp
Dry Red chilly. -6
Black Pepper. -2tsp
Jeera. -2tsp
Desiccated Coconut.-3tbsp (Copra or dry Coconut grated)
Tamarind. -a lemon size.
Salt. -to taste
Instructions &Method :-
Clean ,wash well and pat the Curry leaves with a clean cloth and spread them on a clean dry cloth and let it dry well for 8 hours.There should not be any moisture in the Curry leaves .
Heat 1tsp Oil in a pan and add the dry Curry leaves and roast until they turn crispy on low flame.Donot burn. Keep aside to cool them.
Dry roast Chana dal, Urad dal along with dry Red Chillies and Tur dal in a seperate pan till golden colour and keep aside.Dry roast Jeera and Papper in the same pan and keep aside.Dry roast desiccated Coconut or Copra along with a lemon size Tamarind and mix all the roasted ingredients together and roast again for 1 minute in the same pan.Switch off the flame and set aside to cool the roasted items.
Dry grind all the roasted items along with Tamarind and add the roasted crispy Curry leaves and grind again everything together along with required amount of Salt to a slightly coarse powder.
When cooled store them in an air tight glass bottle.The bottle should be sun dried.So the chutney powder will remain flavourful for more than a month.
You can just mix this Curry leaves Chutney powder with cooked Rice along with the seasoning of Mustard seeds, fried Ground nut and little Salt in a tsp of Ghee and the taste is awesome.
The following ingredients are needed to prepare Karbava Thumbali Puddi/ Spiced Curry Leaves Chutney Powder.
Ingredients :-
Curry leaves . -1 cup tightly packed.
Urad dal. - 2tbsp
Chana dal. -2tbsp
Tur dal. -2tbsp
Dry Red chilly. -6
Black Pepper. -2tsp
Jeera. -2tsp
Desiccated Coconut.-3tbsp (Copra or dry Coconut grated)
Tamarind. -a lemon size.
Salt. -to taste
Instructions &Method :-
Clean ,wash well and pat the Curry leaves with a clean cloth and spread them on a clean dry cloth and let it dry well for 8 hours.There should not be any moisture in the Curry leaves .
Heat 1tsp Oil in a pan and add the dry Curry leaves and roast until they turn crispy on low flame.Donot burn. Keep aside to cool them.
Dry roast Chana dal, Urad dal along with dry Red Chillies and Tur dal in a seperate pan till golden colour and keep aside.Dry roast Jeera and Papper in the same pan and keep aside.Dry roast desiccated Coconut or Copra along with a lemon size Tamarind and mix all the roasted ingredients together and roast again for 1 minute in the same pan.Switch off the flame and set aside to cool the roasted items.
Dry grind all the roasted items along with Tamarind and add the roasted crispy Curry leaves and grind again everything together along with required amount of Salt to a slightly coarse powder.
When cooled store them in an air tight glass bottle.The bottle should be sun dried.So the chutney powder will remain flavourful for more than a month.
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