This Karbev Chutney is my most favorite dry chutney. In this recipe, the curry leaf is definitely the superstar! Not too many other flavors to take over the flavor and smell of curry leaves. Curry leaves are full of nutrition, and sadly, most of the time it is discarded to the side on the plate, as it is used mostly in seasonings. I developed a taste for it ever since I was a little girl, as I watched my dad eating it and its benefits were always touted at the lunch or dinner table.
This tried and tested recipe comes from my friend Asima, who readily shared this recipe with us few years ago. We had loved it when we had it at her place, and along with the recipe, she also showed us how exactly it is made, and I have made it ever since. A small ingredient list makes me like it even more. Most of the time, I always have all these ingredients except the curry leaves at hand, so whenever I have a surplus of the leaves, this is what comes to mind. Hope you all love this dry chutney as much as we do, and try it too.
Flavorful Karbev (Curry Leaf) Chutney
Recipe
Ingredients:
• 4 1/2 cups roasted karbev leaves
• 3 - 3 1/2 cups roasted, dry coconut flakes
• 1 golf ball sized tamarind, roasted (I have used dry tamarind powder many times as well.)
• 40 - 60 roasted red chillies (I used an assortment of Kashmiri, bedgi and homegrown chillies of about 50 chillies) you can add as per your spice level
• 1/2 - 1tsp Hing (asofoetida) powder
• Salt to taste
Roast coconut flakes till light brown.
Steps:
1. Roast each of the ingredients separately. Roast the curry leaves and keep aside. Next roast the coconut till it is light brown in color and keep aside. Also roast the tamarind for some time till it heats through amd keep aside. Finally add the hing to the pan and roast for a minute and keep aside.
2. Cool each of the ingredients to room temperature.
3. In a mixer/blender, blend the coconut, salt, tamarind and hing into the consistency of breadcrumbs. (I used my vitamix) Keep aside.
4. In the blender jar, next add the karbev and red chillies and blend well.
5. Add the coconut mixture to it and blend for a few seconds until mixed well.
6. Enjoy the karbev chutney.
Notes:
It goes well as an accompaniment to idli and dosas.
I also love to eat it, by mixing it into steaming hot rice, topped with some ghee.
It also goes very well on buttered toast and also on an English muffin.
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