Curry leaves powder | Karuveppilai Podi

Curry leaves powder is South Indian healthy and Vegan spicy powder which is prepared by grinding roasted curry leaf,red chili , garlic cloves,tamarind,urad dal,channa dal & hing.My granny always prepares this curry leaves powder whenever she comes to our home , She always feeds us this curry leaves powder along with rice and ghee 😀 which tastes divine… This is my granny recipe which is loved by my whole family and today thought to share with you all 🙂 and mainly this can be mixed in rice for quick lunch or used as side dish for dosa/idly.You can also check out recipes which can be mixed in rice for quick lunch  Idly podi/Gun powder , Tomato thokku , Pulicha keerai thokku




Curry leaves powder

Serving : 5  Total time : 15 mins

Ingredients:

  • Curry leaf- 1 cup
  • Salt- to taste
  • Red chili-6 [adjust according to spice level]
  • Urad dal-2 tsp
  • Channa dal-2 tsp
  • Hing-pinch
  • Garlic-5 to 6
  • Tamarind pulp- 1 inch
  • Oil-1 tsp

Curry leaves powder


Curry leaves powder

Curry leaves powder recipe:

  • If you are in hot place , you can dry the curry leaf under sun for 2 days or else you can skip this step.
  • Clean and rinse curry leaf well with water.Dry Roast Curry leaf and make sure there is no moisture until it is crispy.Transfer to separate plate.

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  • Heat pan with 1 tsp of oil , hing, red chili ,garlic for about 3-4 mins.Transfer to plate.

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  • In the same pan roast channa dal, urad dal until it changes to slight brown in color.Transfer to plate.

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  • Switch of the stove, once it is cooled grind to fine powder.If you feel there is more moisture add more dried curry leaf,adjust spice level and grind it.

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Curry leaves powder

Note:

  • Make sure there is no moisture after grinding into fine powder, if there is moisture then add more dried curry leaf,adjust spice level and grind it.
  • Mix it along with rice,sesame oil or ghee for quick lunch recipe or you can use it as side dish for idly/dosa.
  • It stays good for week or refrigerate for about a month.

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