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Curry Leaves Powder

7 Aug

Karivepaku Podem.

Curry leaves powder is prepared by frying the fresh curry leaves till they turn a little crisp. They are then ground into fine powder along with roasted chana dal and other spices. Curry leaves powder can be stored in a dry dark place and served with steamed rice or with idli, dosa etc.
Makes: around 1 cup of Curry Leaves Powder.


Fresh Curry Leaves 2 Cups
Chana Dal 2 tbsps
Tamarind 1 inch sized ball
Garlic 4 Cloves (optional)
Whole Red Chiles 5 – 7
Mustard Seeds 1/4 tsp
Cumin Seeds 1/2 tsp
Fenugreek Seeds a small Pinch
Salt to taste
Oil 2 tsps

Method of preparation:

Break the red chiles into small pieces.
Peel and lightly crush the garlic cloves.

Heat a tsp of oil in a pan on low heat, add curry leaves and fry till the leaves crisp up a bit.
Remove the curry leaves onto a plate.
Add another tsp of oil in the same pan, add mustard seeds and cumin seeds.
When mustard seeds start spluttering, add fenugreek seeds and chana dal.
When chana dal turns light golden brown, add red chiles, garlic cloves, tamarind and salt.
Once red chiles change color, remove the pan from heat and add the curry leaves.

Cool the ingredients to room temperature and grind them into fine powder using a spice grinder.
Store the curry leaves powder tight in a jar and it stays fresh for couple of months.
Serve curry leaves powder with steamed rice and dollop of ghee or with idly, dosa etc.
Notes: Make sure not to burn any of the ingredients.

Suggestions: For a better shelf life avoid using garlic cloves and instead use few pinches of asafoetida. Use sun dried curry leaves if desired.
Variations: You can also add a tbsp of urad dal and few pinches of peppercorns.
Other Names: Curry Leaves Powder, Karivepaku Podem.