Chutney Powder with Curry Leaves, Coriander leave and Sesame Seeds

Today's podi is all about a mix of herbs and spice. It's a lovely combination of Coriander, Curry Leaves along with Sesame seeds. Sesame seeds are a very integral part of Andhra cuisine. The most famous being the Nuvulla Pulihora. Sesame seeds take the mixed rice to a different level. I felt the same when I tasted this combination. Roasted Curry leaves leave you heady but when combined with Sesame seeds it was potent.

This can be used as chutney powder and served with Dosas too.

Prep Time: 5 mins
Cooking Time: 10 - 15 mins
Makes: Around 1 cup of Chutney Powder
Shelf Life: Up to 1 month when refrigerated

Ingredients

1 cup Fresh Curry Leaves, loosely packed
1 cup Fresh Coriander Leaves, loosely packed
8 - 10 Dry Red Chillies, about 3 inch long and stalks removed
2 tbsp Black Sesame Seeds
5 - 6 Garlic Flakes
2 - 4 tbsp Oil
Salt to taste

Instructions

Remove curry leaves from its stalk, pick the coriander leaves and rinse them clean. Wipe them dry using a kitchen towel.
Heat a wide pan on medium flame and dry roast sesame seeds till they start popping. Remove and keep aside.
In the same pan, add oil roast red chilies till it's done, remove then add the dried curry leaves. Roast till the curry leaves turn crisp but retain that lovely green colour. Then roast coriander leaves till it's well roasted and become soft, it takes about 3-5 mins. Keep it aside to cool.
Once all the ingredients have cooled enough, transfer them into a dry mixer or food processor jar, add the peeled garlic along with all the ingredients, and grind to fine or coarse powder according to your preference.
Transfer ground powder into a dry and clean jar. Pop it in the refrigerator for a longer shelf life. You can serve this delicious Chutney Podi/Powder with Dosa, Idli, or steamed rice with a dollop of ghee and enjoy.

Recipe

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Chutney Powder with Curry Leaves, Coriander leave and Sesame Seeds

Cuisine Andhra Pradesh

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 1 cup

Author Srivalli

Ingredients

• 1 cup Curry Leaves fresh, loosely packed
• 1 cup Coriander Leaves fresh, loosely packed
• 8 - 10 Dry Red Chillies about 3 inch long and stalks removed
• 2 tbsp Black Sesame Seeds
• 5 - 6 Garlic Flakes
• 2 - 4 tbsp Cooking Oil
• Salt to taste

Instructions

• Remove curry leaves from its stalk, pick the coriander leaves and rinse them clean. Wipe them dry using a kitchen towel.
• Heat a wide pan on medium flame and dry roast sesame seeds till they start popping. Remove and keep aside.
• In the same pan, add oil roast red chilies till it's done, remove then add the dried curry leaves. Roast till the curry leaves turn crisp but retain that lovely green colour. Then roast coriander leaves till it's well roasted and become soft, it takes about 3-5 mins. Keep it aside to cool.
• Once all the ingredients have cooled enough, transfer them into a dry mixer or food processor jar, add the peeled garlic along with all the ingredients, and grind to fine or coarse powder according to your preference.
• Transfer ground powder into a dry and clean jar. Pop it in the refrigerator for a longer shelf life. You can serve this delicious Chutney Podi/Powder with Dosa, Idli, or steamed rice with a dollop of ghee and enjoy.

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