Betel leaf chutney powder

Chana dal 1 cup
Urad dal 1 cup
Peanuts 1 cup
Sesame seeds (white) 1/2 cup
Grated coconut – 1 cup
Red chillies (dry)  – 12-15 (to taste)
Black pepper  1 tbsp 
Tamarind – size of large lemon
Betel leaves 50-60
Curry leaves – 1 cup
Asafoetida – 1 tsp
Salt – to taste
Sugar – 1 tsp
Sesame oil 1 tsp
Fry the dals, peanuts, pepper and chillies in sesame oil. Add the sesame seeds when dals are almost done and also tamarind. Set aside to cool.
dals. peanuts, pepper and chillies
sesame seeds and tamarind added

Wash, tear and remove veins from betel leaves and dry roast in the kadai till completely dry. Add the curry leaves also and continue stirring till dry. Transfer to another plate and set aside to cool

betel leaves
with curry leaves added
Dry roast the coconut and add salt, hing and some sugar.
dry roasted coconut

First grind the dals and peanuts. Then, separately, grind the leaves. When leaves are almost ground up completely, add coconut in same jar and continue grinding. Mix with the ground dals, check for salt and chilli levels and grind again to get a better texture. Mix well and store in fridge

powders mixed together after grinding
finely ground powder

Below is a video showing how to make this delicious chutney powder. Do watch, try it out and subscribe to our YouTube channel, ”a pinch of turmeric”.

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