Karepaaku Podi-Curry leaves powder is an easy way of including curry leaves in your diet.It is also a great way of using extra curry leaves which may darken after a while.You can eat this with loads of ghee or oil if vegan and rice.It is one of the initial courses in a standard telugu/kannada meal.
Any bland vegetable also gets a spicy twist when you eat this powder along with it. You can make it as spicy as you want or as tangy as you can by adjusting the spice.
Scroll below to read the recipe of Karepaaku Podi-Curry leaves powder
Ingredients
- 3 tbsp urad dal
- 3 tbsp chana dal
- 1 tbsp jeera /cumin seeds
- 1 tbsp dhaniya /whole coriander seeds
- ΒΌ cup nariyal /dry coconut (optional)
- 2 tbsp coconut oil
- 10-12 sprigs curry patta or curry leaves
- 2 tbsp tamarind seedless
Instructions
- Dry roast lentils and spices for15 mins.Keep it aside to cool.
- Grind them in spice blender once done.
- Heat oil in a pan and roast curry leaves 15-20 mins.
- Add dry coconut and roast again for 5 mins.
- Grind the leaves in the blender along with salt and tamarind.
- Store in an air-tight dry container.
Note: You may add a generous pinch of asafoetida while cooking curry leaves as per your taste. Increase the spice by adding more chillies or chilli powder to it according to your taste. You may also add 1 tbsp garlic to this recipe as per your taste while roasting the curry leaves.
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