Curry leaves chutney/chutneypodi
Curry leaves have been a major part of my diet ever since my birth. We had a huge tree in our backyard and there was abundance of curry leaves every single time. Every once in a while mom would ask me to pull out some fresh leaves from the tree for that crisp tempering (tadka).
The leaves smell so much similar to fresh lemon leaves. I recently got to know that the people in northern India do call these leaves the (meethe nimbu ke patte) sweet lemon leaves.
All my life I had known the use of curry leaves only for tempering food. But recently, my husband made a life changing revelation to me. A few weekends ago, while we were delving into our childhood memories, he told me about his maternal grandmother. He has memories of visiting her every summer and she made curry leaves podi for him. That green podi always amazed him and he wished to eat it again but it never happened that way.
I wondered for a while if I had eaten it sometime but it felt alien to me. Nevertheless, it was interesting to know about the recipe and I started exploring different ways to make it. I tried a few times to get the hang of the portions and I finally knew, this was the one. Made him taste it one night and I knew this was the one. It brought back memories for him and a new recipe for me. Gosh! God works in mysterious ways, I tell you!
And I had to share it with you guys and so here it goes..
- 500 gms curry leaves
- 100 gms roasted gram (Shelled roasted gram)
- 50 gms sesame seeds
- 2 tbsp of chili powder
- 1 tbsp of oil
- salt as per taste ( approximately ½ tsp)
- In a medium saucepan, heat oil on a low flame.
- Remove curry leaves off stem and clean them.
- Add these curry leaves to the oil and roast them for 5 mins. You start to get nice aroma.
- Transfer these leaves to another plate.
- In the same pan, add roasted gram and roast until they turn little golden. Do not over roast them, they may turn bitter. Transfer to the plate having curry leaves.
- Then roast sesame seeds for a min, until they turn golden-ish and transfer it to the plate.
- Let the mixture cool off and then add it to the grinder jar.
- Add salt and chili powder to the grinder jar and grind until a fine powder.
- Check the taste of the podi and adjust salt and chili powder if required.
- Transfer this podi to an airtight container and store at room temperature.
In the above case, use peppercorns instead of chilies.
If you don't have roasted gram, you can substitute it with dry coconut or peanuts.
If you try this recipe and liked it, do share a picture with the hashtag #whenchaimetbiskit on Instagram or Facebook. Would love to know what you guys have been cooking