Curry leaves Idli Podi

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

Prep  time	Cooking time	Serves
10 mins	15 mins	4 persons

Recipe Cuisine: Indian 

Recipe Type: Side dish

Ingredients Curry leaves -3 cups Urad dal -1/4 cup Channa dal -1/2 cup Red chilli -4 no’s Cumin seeds -1 ½ tsp Salt – to taste Hing –pinch Oil

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.

Notes

Always store in a dry and cool place.
Keep the flame on low level while roasting the curry leaves or they will burn easily. 

Mint and Coriander Chutney

Mint and Coriander Leaves Chutney is spicy and is a great accompaniment with any dish. The best part about it is the freshness of mint and coriander leaves. It is always best to make this chutney fresh with your main dish. Mint and Coriander are the best combination for a Chutney recipe. 

Prep time	Cooking time	Serves
10 mins	15  mins	4 persons

Cuisine: Indian

Recipe Category: Side Dish for Idli /Dosa

Ingredients Mint leaves -2 ½ cups Coriander leaves -1/2 cup Green chillies -6 nos Garlic cloves -10 nos Tamarind paste -1 tbsp Lemon juice -1 tsp (optional) Salt – to taste Seasonings Oil -1 tsp Mustard seeds- ½ tsp Curry leaves –few sprigs

 Method

1. Pluck the coriander leaves, mint leaves from the stem and wash it properly.You need not chop very finely as everything is going to the grinder eventually. 

2. In a grinder grind everything together with little water to form a paste.Chop the green chillies and keep aside.Fresh Mint and Coriander Chutney is ready. 

3. Enjoy the fresh mint and coriander chutney with your favorite dish.

Served with

Idli /Dosa

Chaat varieties

Pakoras,Samosa

Paneer Tikka

Notes

the leaves are chopped to small they will not grind properly.

Instant Cut Mango Pickle

Instant mango pickle is a fine side dish for a number of items. Fresh Mango Pickle or Instant Mango Pickle is made by seasoning and tempering chopped mango with spices. It is a perfect combination with curd rice. It can also be served with sambar/rasam rice. Its mango season, so you can make this pickle instantly and can store it for a few days in the refrigerator.

Eat rice by mixing it with just the gravy part of the pickle, and this experience is bound to be great. To make this pickle, you can use any type of raw mango. Some varities of it will be sourer. So, choose a variety based on your taste preferences. 

 Click here for more“Side Dish Varieties”

Prep time	Cook time	Serves
15 mins	20 mins	4 serves

Cuisine: Indian

Recipe Type: Side Dish varieties for rice

Ingredients Unripe raw mangoes -2 no’s Red chilli powder -1 tsp Turmeric powder -1/4 tsp Salt –to taste Grind to a fine powder Mustard seeds -1/4 tsp Fenugreek seeds -1/4 tsp Seasonings Oil -3 tbsp. Mustard seeds -1/4 tsp Curry leaves –few sprigs Asafetida –pinch

  

Method

1. Wash the mango and Dry it with a cloth. Cut the mango into two halves and remove the seed. Cut the large pieces into smaller pieces of desired size and shape. 

2. Add chili powder and salt and mix it well. Fry 1/4 teaspoon of mustard seeds till these splutter. Keep aside to cool.

3. Fry methi seeds till these turn to golden brown or till these splutter.

4. Keep aside to cool. Powder both the seeds together, using a rolling pin or stone.

5. Heat oil in a pan and add mustard seeds, allow it to splutter. Then add turmeric powder and asafetida. Add this to the mango and mix well. 

 6. Add fenugreek powder, mustard powder & mango to it. Ensure the flame is very slow.

7. Once, the mixture comes to room temperature, store it in an air tight container. The pickle can be consumed after 1 day as the mango needs to absorb the salt & chilli :).

Served with
Varagu Arisi Sadam
Samai Arisi Sadam
Spiced Curd Rice

Notes

Do not fry the pieces too much, because the pulp of the mango pieces will become thinner

Try to use a fresh raw mango, because the pieces of such a mango cook fast. Store the pickle in the refrigerator as soon as the pickle cools. This way, you can relish the pickles over time. The instant mango pickle should remain in a good condition for about four weeks.

Use only a dry spoon, each time you want to take the instant mango pickle from the bottle or other container in which these will be stored.

Related Mango recipe posts:-  
Raw mango Rasam
Mamadikaya Pappu (Raw mango dal)
(Raw Mango) lemon rice

Check out some more yummy pickle recipes from my culinary hoppers team

Jaya -Instant Mango pickle
Anu -Orange peel pickle
Shubha -Kocchu Uppinakai Pickle
Swathi -Green chilli pickle
Parvathy -Spicy cauliflower carrot and turnip pickle
Poornima -Amla pickle
Vani -Lemon Pickle

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