PCOD-Friendly Curry Leaves Chutney Powder (Easy & Healthy Recipe)🌿
Looking for a nutrient-dense, gut-friendly addition to your daily meals? This PCOD-friendly Curry Leaves Chutney Powder (Kadi Patta Podi) is packed with antioxidants, aids digestion, and takes less than 15 minutes to prepare. You can easily store it for 10–12 days!
Ingredients
Ghee: 2–3 tsp (A healthy fat base)
Curry Leaves: 2–3 cups (Sun-dried)
Lentils & Nuts: 2 tsp Urad Dal, 2 tsp Chana Dal, 2–3 tsp Peanuts
Coconut: 3–4 tsp grated or dry coconut
Aromatics: 1 tsp Cumin seeds, 4–5 Garlic cloves, 1–2 Green chilies
Tang & Seasoning: Seedless Tamarind (small piece), Salt to taste
PCOD Tip: Avoid red chili flakes/powder if you suffer from inflammation or hyperacidity. Keep it mild with green chilies instead.
Step-by-Step Recipe
Roast the Curry Leaves: Heat a little ghee in a pan. Add the sun-dried curry leaves and roast until crisp to remove any remaining moisture. Set aside on a plate.
Sauté Lentils, Nuts & Coconut: In the same pan, add a bit more ghee. Add urad dal, chana dal, and peanuts. Sauté until golden brown. Add the grated coconut and roast lightly. Move to the plate.
Warm the Aromatics: Add a drop of ghee to the pan and gently sauté the cumin seeds, garlic, and green chilies for 1–2 minutes until fragrant.
Blend into Powder: Transfer all roasted ingredients to a blender jar. Add the seedless tamarind and salt. Pulse into a coarse powder without adding any water.
Storage & Serving Ideas
Storage: Transfer to an airtight container and keep in the refrigerator for up to 10–12 days.
How to Eat: Sprinkle it directly over hot rice, or mix 1–2 teaspoons with a bit of warm ghee or water to convert it into a thick dip/chutney for rotis, idlis, or dosas.
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