150 gm curry leaves
8 dry red chiles
2 tablespoon coriander seeds
2 teaspoon split black gram
1/2 teaspoon fenugreek seeds
1 1/2 teaspoon cumin seeds
6 cloves garlic
2 teaspoon oil
1 3/4 marble tamarind paste
1 salt; to taste
Directions: How to Cook Karivepaku Podi (Spiced Curry Leaf Powder)
Heat oil in a small skillet and add coriander seeds, fenugreek seeds, tamarind, split black gram and dry red chiles. Fry until the black gram changes color. Remove from heat and transfer the contents to another dish to cool.
In the same skillet, in the remaining oil, add curry leaves and fry on low heat until curry leaves turn dry (some of the water content of the leaves evaporates). Remove from heat. Let cool.
Now blend the contents of the dish, salt and curry leaves in a processor to the consistency of coarse semolina (like brown sugar). Now add cumin seeds and garlic and blend for a minute.
Goes well with plain white rice served with butter.
Stays good up to a month.
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Recent comments on this recipe:
| KE KE writes:|
its really nice...
i prepared this...
itz great to eat wit rice...
Posted on 30 Jul 2008, 01:14 ET
| ram writes:|
Posted on 22 Oct 2009, 00:45 ET
| sk writes:|
Posted on 10 Nov 2010, 03:24 ET
| narmada writes:|
It's the best recipe which is hygienic.
Posted on 13 Mar 2011, 19:19 ET
| Prabha S writes:|
Great recipe. Thanks a lot. I have tried the same and then added a abt 2 tbsp Bengal Gram Dal to the same propotion. Adding Bengal Gram Dal added flavor.
Posted on 08 May 2011, 19:27 ET
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