Karepaaku Podi-Curry leaves powder recipe
Curry leaves and lentils are a great way to add Iron and protein to your diet.
Servings: 10
Equipment
- frying pan
- Grinder
Ingredients
- 3 tablespoon black gram or urad dal
- 3 tablespoon split chickpea lentils or chana dal
- 1 tablespoon cumin seeds or jeera
- 1 tablespoon whole coriander seeds or dhania
- ¼ cup dry coconut or nariyal /optional
- 2 tablespoon coconut oil
- 10-12 sprigs curry patta or curry leaves
- 2 tablespoon tamarind seedless
Instructions
- Dry roast lentils and spices for 15 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.
To serve: Mix a tablespoon of powder with oil/ghee and add to rice.You may add curd as well if not eating vegan.
Notes
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 tablespoon garlic to this recipe as per your taste while roasting the curry leaves.
Increase the spice by adding more chillies or chilli powder to it according to your taste.
You may also add 1 tablespoon garlic to this recipe as per your taste while roasting the curry leaves.