Kadipatta Chatni-Dry

Kadipatta or curry leaves are an integral part of Indian kitchens. The aromatic leaves are used generously in giving tadka. Be it sambar or dhokla, the aroma of kadipatta is simply mind-blowing. 
These are one of the most loved ingredients in our kitchen and are used not just to give tadka's but also to make chatnis' spices and powders. 
This dry chatni is easy to make and is a saviour when you don't have time to make the regular chatni to go with idli, wada or dosa. Take a look at the recipe:

Preparation time: 5-10 minutes


  • 1 bowl kadipatta /curry leaves
  • 1/2 cup chana dal 
  • 1/2 cup udad dal
  • 1 small bowl dry red chillies 
  • 1 tsp sesame seeds 
  • Asafoetida
  • 1 tspn mustard seeds
  • Salt to taste
  • 2 tspn oil
Method :

  • Wash curry leaves and let them dry for a while.
  • Dry roast curry leaves in a skillet on medium heat till they become crisp. keep aside.
  • Heat 1 tspn oil in a skillet. Add udad dal, chana dal and red chillies. Roast till dal becomes golden. Keep aside. 
  • In the same skillet, heat the remaining 1 tspn oil. Add asafoetida and mustard seeds. Let the seeds crackle.
  • Add sesame seeds and saute for 1 minute. Add roasted dals and red chillies. Mix well and keep aside for few minutes to cool down.
  • Add salt and grind the mixture to a fine coarse powder.

You can serve the chatni with idli, dosa, wada or paratha/rolls. It can also be used as a sprinkle on potato patties, curd rice or even as an accompaniment with bhakri, simply by adding some oil to it. This chatni has a long shelf life and is easy to carry to work.All you have to do is explore various ways of relishing it. HAPPY COOKING !

Chandana Mungre Kashid
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