Spiced Curry Leaves Powder

In South India, our everyday traditional food is incomplete without spiced podis. These powders are an essential food item in the dining table. This podi are very useful, when you want to make a quick lunch, all you need is steamed rice and ghee, pappad as a side.

This podi is aromatic, healthy, nutritious and tangy flavor. You can store this in airtight container for few months.

Ingredients:

Curry leaves                                       - 2 cups

Urdh dha                                         l – 2 tbsp

Bengal gram                                    - 1 tbsp

Tovar dhal                                         – 1 tsp

Tamarind                                      – 1 small lemon size

Black pepper                                    – 2tsp

Red chillies                                      - 10 nos

Cumin seed                                     – ¼ tsp

Coriander seed                                 – 1 tsp

Hing                                                      - 1 tsp

Oil                                                           – 1 tsp

Salt                                                         to taste

Method:

• Clean and wash the Curry leaves. Heat the oil and toss the leaves fry them till they are crispy and roasted. Keep aside.
• Heat the oil and fry dhals separately till they turn red. Don’t burn them. Keep aside.
• Fry the tamarind and keep aside
• Dry fry the cumin seed, coriander seed and black pepper in medium heat for 2 minutes and keep aside.
• Heat the oil and fry the red chillies for 2 minutes and keep aside. Turn off the heat and cool all the ingredients.
• Once cooled, grind the dhals coarsely then add cumin, coriander seeds, Hing, red chillies, tamarind and grind them
• Then add the curry leaves and grind everything together to a coarse grind. Store it in an airtight container.
• Serve with steamed rice and pappad.