Are you looking to add a burst of flavour and health to your everyday meals? This authentic Kadipatta Chutney Recipe, also known as Curry Leaves Powder, is exactly what you need! Curry leaves are packed with essential nutrients, but eating them directly can sometimes be difficult. This dry chutney is a fantastic way to include them in your diet effortlessly.
The best part? This traditional recipe uses absolutely zero oil, making it an incredibly healthy side dish that can stay fresh for over a month. Made with simple kitchen ingredients like peanuts, roasted chana dal, sesame seeds, and dry coconut, this flavorful Kadipatta Chutney Recipe will instantly elevate your daily food. Whether you are packing food for travel or just want a tasty side for your regular dal-rice, this homemade, beginner-friendly Curry Leaves Chutney is a must-try for everyone!
Also Read – Easy Kairi Kadipatta Chutney Recipe | Raw Mango Dip
Ingredients List:
- 1 large bowl Curry Leaves (Kadipatta)
- 4 tablespoons Peanuts (Shengdana)
- 3 tablespoons White Sesame Seeds (Safed Til)
- 3 tablespoons Roasted Chana Dal (Phutana Dal)
- 3 tablespoons Dry Coconut (chopped into small pieces)
- 1.5 tablespoons Coriander Seeds (Dhania)
- 0.5 tablespoon Cumin Seeds (Jeera)
- 1 whole Garlic Bulb (peeled, around 10-15 cloves)
- 1 teaspoon Dry Mango Powder (Amchur)
- 1 tablespoon Red Chilli Powder (adjust to taste)
- Salt to taste
Step-by-step Instructions:
- Prepare the Leaves: Wash the curry leaves thoroughly and dry them completely by spreading them on a clean cotton cloth.
- Dry Roast Kadipatta: Heat an iron tawa (griddle). Dry roast the curry leaves without any oil until they become completely dry and crispy. Keep them aside on a plate.
- Roast the Seeds and Nuts: On the same tawa, dry roast the sesame seeds, coriander seeds, peanuts, and cumin seeds one by one until they turn golden and release a nice aroma. Do not let them burn!
- Roast Coconut and Garlic: Lightly dry roast the chopped dry coconut and peeled garlic cloves until they show slight brown spots. Let all the roasted ingredients cool down.
- Grind the Base: In a mixer jar, add the roasted nuts, seeds, coconut, garlic, red chilli powder, amchur powder, and salt. Blend this mixture using the “pulse” method (turn the mixer on and off quickly) so it stays powdery and doesn’t release oil.
- Add Curry Leaves: Now, add the crispy curry leaves to the mixer and pulse a few times to blend them in. If you want a beautifully textured Kadipatta Chutney Recipe, keep a few roasted leaves aside and add them at the very end, pulsing just once.
- Store: Your delicious Curry Leaves Powder is ready! Once it has completely cooled down, store it in an airtight container.
Also Read – Kairiche Varan Recipe | Maharashtrian Raw Mango Dal
Cooking Tips:
- Zero Moisture: Ensure your curry leaves are completely dry before roasting. Any hidden moisture will drastically reduce the shelf life of your chutney.
- Pulse, Don’t Grind: Always use the pulse (on-off) function on your mixer. Continuous grinding creates heat, which causes peanuts and sesame seeds to release their oils, making the chutney sticky instead of dry and powdery.
- Keep the Heat Low: Roast all your ingredients on a low to medium flame to ensure they roast evenly inside out without burning.
Variations:
- Spicy Version: Skip the red chilli powder and dry-roast 5-6 whole dry red chillies along with the spices for a smoky, spicy kick.
- Kids-Friendly Version: Reduce the chilli powder by half and add half a teaspoon of jaggery powder while grinding to give it a mild, sweet-tangy flavour.
- Superfood Version: Boost the nutritional value by adding 2 tablespoons of lightly roasted flax seeds (Javas) to the mixture before grinding.
- Vegan Version: This recipe is naturally 100% vegan!
Serving Suggestions:
- Mix a spoonful into hot steamed rice with a drizzle of ghee or sesame oil.
- Serve it as a side dish with your everyday dal-rice or khichdi.
- Sprinkle it generously over buttered idlis or inside a plain dosa.
- Enjoy it with hot chapati, paratha, or traditional Maharashtrian bhakri.
Also Read – Authentic Matki Chi Dal Amti Recipe | Moth Bean Dal
FAQs:
Q1: How long can I store this Kadipatta Chutney?
Ans: Since this Kadipatta Chutney Recipe uses zero oil and perfectly dry ingredients, it stays fresh in an airtight container for 1 to 1.5 months at room temperature.
Q2: Can I use fresh curry leaves without drying them?
Ans: No, it is crucial to wash, dry, and dry-roast the leaves until they are completely crispy. Moisture will spoil the Curry Leaves Powder very quickly.
Q3: Can I add green chillies to this chutney?
Ans: Yes! However, you must dry-roast the green chillies in a pan without oil until they are completely moisture-free and crispy; otherwise, the chutney will spoil.
Q4: Why did my chutney turn sticky and wet?
Ans: Grinding on high speed generates heat, causing the peanuts and sesame seeds to release their natural oils. Always remember to use the pulse (on-off) method to keep the chutney dry and powdery.
Healthy Kadipatta Chutney Recipe | Curry Leaves Powder
Ingredients
- 1 large bowl Curry Leaves Kadipatta
- 4 tablespoons Peanuts Shengdana
- 3 tablespoons White Sesame Seeds Safed Til
- 3 tablespoons Roasted Chana Dal Phutana Dal
- 3 tablespoons Dry Coconut chopped into small pieces
- 1.5 tablespoons Coriander Seeds Dhania
- 0.5 tablespoon Cumin Seeds Jeera
- 1 whole Garlic Bulb peeled, around 10-15 cloves
- 1 teaspoon Dry Mango Powder Amchur
- 1 tablespoon Red Chilli Powder adjust to taste
- Salt to taste
Instructions
- Prepare the Leaves: Wash the curry leaves thoroughly and dry them completely by spreading them on a clean cotton cloth.
- Dry Roast Kadipatta: Heat an iron tawa (griddle). Dry roast the curry leaves without any oil until they become completely dry and crispy. Keep them aside on a plate.
- Roast the Seeds and Nuts: On the same tawa, dry roast the sesame seeds, coriander seeds, peanuts, and cumin seeds one by one until they turn golden and release a nice aroma. Do not let them burn!
- Roast Coconut and Garlic: Lightly dry roast the chopped dry coconut and peeled garlic cloves until they show slight brown spots. Let all the roasted ingredients cool down.
- Grind the Base: In a mixer jar, add the roasted nuts, seeds, coconut, garlic, red chilli powder, amchur powder, and salt. Blend this mixture using the “pulse” method (turn the mixer on and off quickly) so it stays powdery and doesn’t release oil.
- Add Curry Leaves: Now, add the crispy curry leaves to the mixer and pulse a few times to blend them in. If you want a beautifully textured Kadipatta Chutney Recipe, keep a few roasted leaves aside and add them at the very end, pulsing just once.
- Store: Your delicious Curry Leaves Powder is ready! Once it has completely cooled down, store it in an airtight container.
