How many calories in Curry Leaf Chutney?

One teaspoon serving contains approximately 15-20 calories, depending on the amount of oil used for mixing.

How should I store this chutney?

Store the dry powder in an airtight container at room temperature for up to 3 weeks. Only mix with oil just before serving.

It is traditionally served with hot steamed rice, but it also works well as a side for idli, dosa, or spread on whole-grain toast.

Yes, the dry powder (podi) can be sprinkled directly onto food as a seasoning to reduce fat content.

Home / Recipes / tamil / Curry Leaf Chutney

tamilEasyveganvegetariangluten freedairy free

RATING

4.5/5(98)

TASTE SCORE

8/10

South Indian dry curry leaf chutney powder mixed with oil — flavor punch for rice.

PREP

COOK

SERVES

1 TSP

19 cal

SERVINGS

INGREDIENTS

12 tbspcurry leaves, dry-roasted2 tbspurad dal1 pcsdried red chili1 clovegarlic1 pinchsalt1 tspoil

NUTRITION · PER SERVING

CALORIES · 1 TSP

Protein1g · 21%

Carbs3g · 63%

Fat1g · 47%

Fiber1g

Sugar0g

Saturated fat0g

Cholesterol0mg

Sodium17mg

Potassium53mg

Phosphorus46mg

METHOD · 3 STEPS

1
Dry-roast the aromatics and dal
- Heat a heavy-bottomed pan over medium heat.
- Add the curry leaves, urad dal, and dried red chilies to the pan.
- Stir constantly for 5 minutes until the dal turns golden brown and the leaves become crisp.
TIPEnsure the curry leaves are completely dry before roasting to achieve maximum crispness.
Grind the mixture into a coarse powder
Allow the roasted ingredients to cool completely to room temperature. Transfer them to a spice grinder or blender along with the garlic cloves and salt, then pulse until a slightly coarse powder forms.
TIPAvoid over-processing into a fine paste; a bit of texture provides a better mouthfeel.
Incorporate the oil before serving
Transfer the ground powder to a small bowl and stir in the oil until well combined. Serve immediately with hot rice or store the dry powder separately for later use.
TIPUse gingelly or sesame oil for the most authentic South Indian flavor profile.

PRO TIPS

4 tips from the recipe — small details that make a real difference to the final dish.

1
Use fresh, dark green curry leaves for the most intense aroma and nutritional value.
2
If the chilies are very spicy, remove the seeds before roasting to control the heat level.
3
For a deeper umami flavor, add a small piece of tamarind while grinding the mixture.
4
Ensure the garlic is fresh; sprouted garlic can add a bitter aftertaste to the dry powder.

RECIPE VARIATIONS