പെർഫെക്റ്റ് കറിവേപ്പില കട്ടി തയ്യാറാക്കാം

Ingredients

• 2 cups Curry Leaves (washed, patted dry)
• 1/4 cup Fresh Coconut (grated fine)
• 10 pieces Dried Red Chilies (small) (whole, for mild heat)
• 20 pieces Dried Red Chilies (large) (whole, for extra heat)
• 1 bulb Garlic (peeled and separated into cloves)
• 1 tsp Fenugreek Seeds
• 1 tsp Black Peppercorns
• 1 inch Ginger (thinly sliced)
• 1/2 cup Urad Dal (split black gram) (dry roasted)
• 1/2 cup Roasted Chickpea Dal (Kadala Parippu) (dry roasted)
• 1 small piece Raw Mango (Kaya) (peeled and finely chopped)
• 1 tsp Tamarind Pulp (optional, for extra tang)
• to taste Salt

Instructions

1. Prepare Ingredients

   Wash the curry leaves thoroughly, shake off excess water and pat dry with a clean kitchen towel. Grate a small piece of fresh coconut, slice the ginger thinly, peel the garlic cloves, and chop the raw mango into tiny pieces.

   Time: PT5M

2. Dry‑Roast Legumes

   Place the heavy‑bottomed pan on low heat. Add the urad dal and roasted chickpea dal. Stir continuously until they turn golden and emit a nutty aroma, about 8 minutes.

   Time: PT8M

3. Add Whole Spices

   To the roasted dals, add the fenugreek seeds, black peppercorns, 10 small dried red chilies, and 20 larger dried red chilies. Roast for another 4 minutes, stirring constantly, until the spices become fragrant.

   Time: PT4M

4. Incorporate Coconut and Aromatics

   Add the grated coconut, sliced ginger, garlic cloves, and raw mango pieces to the pan. Continue to roast on low heat, stirring frequently, for about 10 minutes until the coconut loses its moisture and turns light golden.

   Time: PT10M

5. Add Curry Leaves and Optional Tamarind

   Add the dried curry leaves and, if using, the tamarind pulp. Roast for another 5 minutes, ensuring the leaves become crisp and the tamarind’s moisture evaporates.

   Time: PT5M

6. Cool the Roast

   Turn off the heat and spread the roasted mixture on a clean plate or tray. Allow it to cool completely (about 10 minutes).

   Time: PT10M

7. Grind to Fine Powder

   Transfer the cooled mixture to a blender or spice grinder. Pulse until a fine, uniform powder forms. Scrape the sides as needed to ensure even grinding.

   Time: PT5M

8. Final Toast (Optional)

   Return the fine powder to the pan on the lowest flame for 2 minutes, stirring constantly, to remove any residual moisture and enhance aroma.

   Time: PT2M

9. Store

   Allow the powder to cool completely, then transfer it to an airtight glass jar. Store in a cool, dry place away from sunlight.

   Time: PT3M

Nutrition Facts

Calories

20

Protein

0.5 g

Carbohydrates

4 g

Fat

0.5 g

Fiber

1 g