Karivepaku Karam Podi Recipe | Curry Leaves Chutney Powder Recipe | How to prepare Karuveppilai Podi
Karivepaku Karam Podi Recipe or Curry Leaves Chutney Powder Recipe to prepare aromatic & protein rich powder with curry leaves, lentils and few spices.
Ingredients
- To Dry Roast:
- 2 Cups Curry leaves tightly packed (picked, washed and dried)
- 4 Tablespoons Bengal gram Channa dal or Senaga pappu
- 2 Tablespoons Black gram dal Urad dal or Minapa pappu
- 10 to 12 Dry red chillies
- 6 garlic pods peeled
- Gooseberry size Tamarind
- 1 Tablespoon Sesame seeds
- 1 Tablespoon Desiccated coconut
- To be added while grinding:
- 1 garlic pod
- 1 teaspoon cumin 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 or anything of your choice to make to more healthy and to suit your tastebuds.