Karibevu chutney pudi ( kadipatta//curry leaves)
Ingredients
Karibevu soppu ( curry leaves)—5 to 6 cupsChanna dhal ( kadale bele)—1 cup
Urad dhal (uddina belle)—1/4 cup
Dry coconut grated—1 cup
Jaggery powder—4 tablespoon
Tamarind—small lemon size
Asafoetida//hing—small piece or 2 tablespoon
Byadagi red chillies—10
Coriander seeds—1 tablespoon
Black pepper corns( menasu kaalu)—1 tablespoon
Jeera //jeerige//cumin seeds—1 tablespoon
Salt to Taste 0r —1/4 teaspoon
Method
Remove the curry leaves from their stalks.
Wash and dry the curry leaves on a kitchen towel .
You can also keep in sunshine area for a while.
Now heat the kadai or pan on medium flame,dry roast channa dhal until it turns golden brown.
Dry roast urad dhal also until it turns brown.
Keep aside to cool.
Dry roast karibevu leaves also until leaves becomes crunchy and there should not be any moisture left in the leaves.
Now take together jeerige,pepper corn,coriander seeds,asafoetida,red chillies, tamarind,add a teaspoon of oil and roast them for a while till they turn aromatic and chillies becomes crisp on low heat.
Next dry roast dry coconut grated till they turn to light brown.
Turn off the heat and cool all the ingredients completely.
Mix all the roasted ingredients well,and transfer them into a mixie jar.
Add salt and jaggery powder .
Grind it to semi coarse powder.
Transfer to a mixing bowl and mix well.
Cool the powder completely and store in an airtight container.
Serve with hot rice with ghee.
You can eat with dosa ,idli.
