Spiced powders hold a
special place in South Indian Cuisine.Curry leaves are used
in seasoning in south Indian Cuisine. Curry Leaves powder is a dry powder of dried curry
leaves, lentils and spices and usually served as an accompaniment. They help in
controlling diarrhoea, diabetes and even good for eyesight. This powder is
usually given to women during pregnancy and post pregnancy. So, this is an easy
way to use these herbs in your diet.
MORE PODI RECIPES ARE LINKED HERE
Andhra Style -Kandi Podi
Horse Gram Paruppu Podi
Idli Milagai Podi
Recipe Cuisine: Indian
Recipe Type: Side dish
Method
1. Take 2 bunches of curry leaves and wash well.
2. Dry the curry leaves in shade or pat dry to remove the water. Make sure there is no moisture.
3. Add a tablespoon of oil in a pan and add the bengal gram and black gram.
4. Fry them on medium heat till they turn light brown in color. Remove from the pan and let cool.
5. Now add another teaspoon of oil, add the dry chillies and sauté them for about 2 to 3 minutes. Make sure not to burn them. Remove and set aside.
6. Add the curry leaves in a pan and dry roast them for few minutes till they start shrinking.
7. Roast them on low flame and keep stirring.
8. After few minutes the curry leaves would have completely changed its colour. Switch off the flame and transfer the content on a plate and keep it aside and let it cool down completely.
9. Keep all the ingredients except curry leaves with salt and asafetida in a separate plate.
10. Now blend it until it becomes a smooth powder.Then add curry leaves and grind to a coarse or fine powder.
11. Mix everything and blend everything together.
12. Store it in an air tight container.
13. Karuveppilai Podi is ready to serve.
Andhra Style -Kandi Podi
Horse Gram Paruppu Podi
Idli Milagai Podi
Prep time
|
Cooking time
|
Serves
|
10
mins
|
15
mins
|
4
persons
|
Recipe Cuisine: Indian
Recipe Type: Side dish
Ingredients
|
Method
1. Take 2 bunches of curry leaves and wash well.
2. Dry the curry leaves in shade or pat dry to remove the water. Make sure there is no moisture.
3. Add a tablespoon of oil in a pan and add the bengal gram and black gram.
4. Fry them on medium heat till they turn light brown in color. Remove from the pan and let cool.
5. Now add another teaspoon of oil, add the dry chillies and sauté them for about 2 to 3 minutes. Make sure not to burn them. Remove and set aside.
6. Add the curry leaves in a pan and dry roast them for few minutes till they start shrinking.
7. Roast them on low flame and keep stirring.
8. After few minutes the curry leaves would have completely changed its colour. Switch off the flame and transfer the content on a plate and keep it aside and let it cool down completely.
9. Keep all the ingredients except curry leaves with salt and asafetida in a separate plate.
10. Now blend it until it becomes a smooth powder.Then add curry leaves and grind to a coarse or fine powder.
11. Mix everything and blend everything together.
12. Store it in an air tight container.
13. Karuveppilai Podi is ready to serve.
Serving suggestions
Serve with hot idli and dosa.
NotesServe with hot idli and dosa.
Always store in a dry and cool place.
Keep the flame on low level while roasting the curry leaves or they will burn easily.
Keep the flame on low level while roasting the curry leaves or they will burn easily.
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