Karibeva Chutney ~ Curry leaves Podi/Powder

I have come across many people who swear by their cuisine and refuse to acknowledge any other types.I remember,during the initial days of our marriage,one of my hubby’s friends was here during lunchtime and when we asked him to join for lunch,he said ‘ah,Konkani food for lunch-my stomach would get upset.I need to have food our style[incidentally,he’s a Mallu:)].Its a completely different story altogether that he had lunch with us that day and many more days to come and got up with a clean plate everytime and still regarded Mallu food as ‘the best’ and ours a substandard one!!

Since me and hubby too share difference in our cuisine,it is a hot topic for a debate for us too[mock-debate,I assure;)].Now both of us have got used to the varied choices we have on both sides,but earlier it was a different story.While having the spiced powder-Thambale puddi once,hubby remarked that they had a similar powder-dry chutney which was truly heavenly and out of this world.Hearing the way he described it,I was determined to be biased even before having it,I didn’t want to have something which was more tasty[or so he claimed] than my favourite thambale puddi.

I was pleasantly surprised to see that it looked quite similar in looks.I had a teeny weeny spoon of it and said it was good.I realized it wasn’t good,it was truly out of this world when I reached for it again and again,even after finishing my lunch:).A great accompaniment with rice and dali thoy,I bet you’ll fall in love with it!!

Karibeva Chutney ~ Curry leaves Powder

Ingredients

Dry coconut(Copra) – 1,grated
OR
Dessicated coconut – 1 packet[200 gms]
Red chillies – 10
Tamarind – 1 channa size
Curry leaves – 12-15 sprigs
Salt to taste

Method

Add all the ingredients to a thick bottomed kadai and roast till brown.
Powder in a mixer—Do not run the mixer for long or else the oil will ooze out(which will not affect the taste in any way)

OR Take the easier route-Microwave everything together in a MW safe bowl on high for 4 minutes or more[depending on your MW]-stirring once after every 1 minute,till brown and then grind to a powder[No prizes for guessing which method I chose:)]

Let it cool and store in an air tight container.