My love for these curry leaves is not hidden from you guys, but I can never hold myself back from declaring it again right now here as today’s recipe’s prime ingredient itself is this beautiful, tiny curry leaf. I had hand picked quite a large no. of curry leaf strands from the big, well grown curry leaves plant of my parents house, packing them carefully in a polythene bag I have brought it all the way from Udupi to UAE. It is still so fresh and flavorful in the fridge even after 15 days.
I had plans of this aromatic affair of curry leaves chutney powder in mind, so the next day itself I set forth in making it. It’s the journey of aroma, flavor, taste and health you know.
I have kept it minimum, I mean only few basic ingredients make up curry leaves chutney powder. But you can always add things like copra, sesame seeds and black pepper and it’s going to be great. Whatever you plan to add, make sure to dry roast them well before powdering.
As I got up in the morning with curry leaves chutney powder still in the back of my mind, I rinsed well the curry leaves strands under running water and let them over kitchen towel to dry. When I actually started the preparation in the afternoon, the leaves were dry and moist-free. So it just took 15 minutes to whip this over. Here you go=>=>=>