Karadi soppina chutney pudi / Karadi soppu chutney powder

Karadi soppu is grown in North Karnataka district. It helps purify the blood and also to boost immunity. It's suggested to consume during monsoon and winter as it warms up the body. 

Soppu tastes slightly bitter. We can prepare chutney, chutney powder and can even add to akki rotti. 

Special thanks to my relative Savitri Bhat from Honnavar for sending me karadi soppu and also chutney powder recipe.

Ingredients

Karadi soppu - 90 to 100 leaves 
Peanuts - 4 spoons
Bengal gram dal - 4 spoons
Urad dal - 4 spoons
Red chillies - 8 to 10
Jaggery pieces - 3 to 4 small lemon sized
Ghee - 1 spoon
Tamarind - As per taste
Salt to taste

Method

Separately roast peanuts, bengal gram dal, urad dal and red chillies. Roast tamarind as well for 15 seconds. 

Separate out the karadi soppu from the stem and clean them (wipe them) using a dry cloth. Chop into small pieces. 

Roast chopped karadi soppu along with a spoon of ghee until it turns black. It's very important to roast till it becomes black. Otherwise chutney powder tastes bitter. 

Now grind roasted bengal gram dal, urad dal and red chillies together into fine powder. Transfer the powder into a wide vessel. 

Grind roasted peanuts into coarse powder and transfer the powder into the same vessel.

Now grind roasted karadi soppu into coarse powder in a mixer grinder. Add jaggery and tamarind, grind for another 10 seconds. Transfer the powder into the same vessel. Add salt. 

Mix all the ingredients together. 

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