Curry Leaf & Dry Chilli Almonds

Name: Curry Leaf & Dry Chilli Almonds
Ingredients: Whole almonds – 1 kg; Ghee – 120 gm; Fine salt – 18 gm; Curry leaf – 120 gm; Whole red chili - 50gm; Coconut fresh sliced - 150gm; Kashmiri chilli powder – 80gm; Guntur chilli powder – 120 gm; Garlic powder – 150gm; Onion powder – 220gm; Roasted cumin powder – 250gm; White pepper powder – 150gm; Dry mango (amchur) powder – 150gm; Black salt – 100gm; Sugar powder – 50gm; Maltose – 20gm

Region: South India

Roasted California Almonds tossed in a bold spice blend with crisp curry leaves, fried coconut slices, and whole red chilies — savoury, fragrant, and layered with South Indian flavour.

Difficulty

Easy

Ingredients

Whole almonds – 1 kg
Ghee – 120 gm
Fine salt – 18 gm
Curry leaf – 120 gm
Whole red chili - 50gm
Coconut fresh sliced - 150gm
Kashmiri chilli powder – 80gm
Guntur chilli powder – 120 gm
Garlic powder – 150gm
Onion powder – 220gm
Roasted cumin powder – 250gm
White pepper powder – 150gm
Dry mango (amchur) powder – 150gm
Black salt – 100gm
Sugar powder – 50gm
Maltose – 20gm

Preparation

Roast the almonds at 145°C for 18–20 minutes, stirring halfway. Cool slightly.
Toss the warm almonds with ghee until evenly coated.
Combine all the dry ingredients thoroughly and mix maltose.
In the same time broil dry chili in a dry pan and reserve it.
Also slice coconut and fry it in ghee till its crisp.
Sprinkle the seasoning over the warm almonds while continuously tossing until evenly coated.
Empty it out in a bowl and toss them with curry leaf, dry chili and sliced coconut.
Enjoy.

Did you know?

In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good.