Sunday, May 4, 2014

Curry Leaves Powder (Karivepillai Podi)

Curry leaves have many significant benefits like prevention of gray hair, giving skin a healthy glow, improving digestion, and fighting diabetes. This is the most delicious way I could think of for eating curry leaves.

Category :Vegan, Jain, fat-free (oil optional), gluten-free, nut free, rich in protein
Preparation Time : 5 min.
Cooking Time: 15 Min.
Skill level : easy

Ingredients :
1 ts oil (optional)
1/2 c chanadal
1/2 c toordal
1/4 c moongdal
1/4 c urad dal
10-12 peppercorns
1/2" of tamarind piece
3-4 red chilies (you can adjust spiciness according to your taste)
1 c curry leaves washed and drained
1/2 ts turmeric
sugar 1 ts
salt as needed

1. First roast chanadal slightly with or without oil
2. Then add toordal very light brown at medium low heat
3. Then add urad dal, moongdal, tamarind, peppercorns, and coriander seeds.
4. When it starts to release an aroma and turns golden-brown, add chili, turmeric, and curry leaves.
5. Continue roasting for another 2-3 min(until curry leaves are crisp)  and turn the heat off.
6.  Keep moving the ingredients in the pot around otherwise it may burn since pot will be hot.
7. When it cools down, add salt and sugar and grind it into coarse powder. (Some people like it fine but I feel the coarse gives more texture and is fragrant.)
8. Store in airtight container.

=> For multiplying the recipe you don't need extra oil unless it's very large batch