After a long gap I have again signed up for Srivalli’s Cooking from a Cookbook Challenge. Though I have plenty of cookbook and do cook from them, somehow couldn’t post them on time.But this month I have signed up for all the week!!

This week’s recipe is adapted from the book – How the banana goes to heaven.  The link will take you through the book and I found the book quite interesting.

If you are a regular here, you would have read about my love for spice mixes. Be it masalas or spice mixes that go as a side dish/ those that are mixed with piping hot rice with a drizzle of ghee, I love them all!

So when I saw this spice mix in that book, I really wanted to try it out. I got fresh curry leaves from mom’s backyard and made this as soon as I came back home.

This tastes good with rice and ghee and Lil Dude had this as a side with dosa!

I used:

Curry leaves- 1 cup packed,washed and drained well
Grated copra / dessicated coconut – a little more than 1/4 cup
Red chilies-  1[adjust to taste]
Urad dal – 2 tablespoons
Sesame seeds- 2 tablespoons
Tamarind – a small piece
Salt to taste

In a pan roast the curry leaves till they wilt and change color. Be careful not to let them char.Do this on low heat.Remove onto a plate and set aside.

In the same pan, roast urad dal, sesame seeds,sesame seeds. When the dal turns light brown, add the copra and keep roasting on low flame for a few more minutes.Transfer this to a pan and let it cool completely.

Take the roasted curry leaves and the coconut mix in a mixie jar,add tamarind, salt and grind to a powder. I like a coarse powder, but you can make it into a fine powder too. Spread on a plate to cool and store in an air tight container.

Serve as an accompaniment to dosa/ idli / roti / mix with hot rice and ghee…


  • I used a mix of black and white sesame seeds. You can use either of the two.


This joins the May Week 2 Cooking from Cookbook Challenge Group.


Bon Appetit…

7 thoughts on “Coconut and Curry Leaves Chutney Powder”

  1. Wow that spice masala podi looks so yum MIL is famous for her podis and she frequently makes different ones with curry wonderful!

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