Karivepaku Karam Podi Recipe or Curry Leaves Chutney Powder Recipe to prepare aromatic & protein rich powder with curry leaves, lentils and few spices.
Prep Time1 hourhr
Cook Time10 minutesmins
Total Time1 hourhr10 minutesmins
Course: Chutney Powder / Side dish for Idli
Cuisine: Indian (South Indian)
Author: Padma Veeranki
Ingredients
To Dry Roast:
2CupsCurry leavestightly packed (picked, washed and dried)
4TablespoonsBengal gramChanna dal or Senaga pappu
2TablespoonsBlack gram dalUrad dal or Minapa pappu
10 to 12Dry red chillies
6garlic podspeeled
Gooseberry size Tamarind
1TablespoonSesame seeds
1TablespoonDesiccated coconut
To be added while grinding:
1garlic pod
1teaspooncumin seeds
salt to taste
Instructions
In a pan over medium heat, dry roast curry leaves well and set aside.
In the same pan, dry roast channa dal and urad dal until light golden brown. Then add dry red chillies and roast for 1 minute. To this add garlic pods and tamarind and roast for another minute.
Finally add sesame seeds and desiccated coconut and turn off the heat.
Dry grind the roasted lentils mixture first.
Then add roasted curry leaves, one garlic pod and cumin seeds. Grind everything together along with required salt to a coarse powder.
Store curry leaves powder in an air tight container so that it does not loose its freshness.
Refrigerate or freeze it for longer use.
Recipe Video
Notes
You can increase or decrease the red chillies according to your spice levels.
Make sure the roasted curry leaves and lentils are completely cooled before grinding.
You can also microwave curry leaves on high power for 2 minutes instead of roasting.
You can increase the quantity of curry leaves by a cup for an intense flavour.
Feel free to add other ingredients like Flax Seeds, Sunflower Seeds orĀ anything of your choice to make to more healthy and to suit your tastebuds.