In a thick bottom pan, heat 1/2 tsp of oil.
Add curry leaves and roast till they turn crisp and loose the moisture. Keep them aside to cool.
In the same pan, dry roast, white sesame seeds, grated dry coconut, and tamarind individually one by one for 4-5 minutes on a low flame.
Make sure not to use tamarind pulp in this recipe.
Roast ingredients till they slightly change their colour. Make sure not to burn them.
Once all ingredients are roasted, allow them to cool down completely.
Now, in a blender add all the roasted ingredients along with curry leaves.
Add salt and red chilli powder.
Grind to a fine powder.
Nutritious kadipatta chutney (curry leaves chutney) is ready.
Store it in an air-tight container at room temperature.
