Karivepaku Karam Podi / Curry Leaves Spice Powder (South Indian)
Spicy Karivepaku Podi / KadiPatta Powder, is a storage friendly South Indian style Curry Leaves Spice Powder. Recipe below has step wise pics & tips.
Equipment
- 1 Frying pan (for stove-top method)
- 1 Blender/ Spice Grinder/ Mixie.
Ingredients
- 1½ cups Curry Leaves / Karivepaku / Kadhi Patha (pressed)
- ¼ cup Chana Dal / Senagapappu
- ¼ cup Urad Dal / Mianapappu
- ¼ cup Dhaniya / Whole Coriander Seeds
- ½ tablespoon Jeera / Cumin Seeds
- 15 to 20 count Dry Red Chillies
- 1 tablespoon Cooking Oil
- 1½ - 2 teaspoons Salt (or as per taste)
- ¼ teaspoon Hing / Inguva / Asafoetida
- ½ tablespoon Dry Tamarind / Imli / Chinthapandu - ½ tablespoon ball size (at last after switching the flame off add this)
Instructions
1cup=250ml; ¾ cup=180ml; ½cup=125ml; 1 tbsp=14ml; 1 tsp = 4ml
- Gather all the ingredients at one place. Wash and pat dry the curry leaves. There shouldn't be any trace of wetness at all.
- Put a frying pan on stove top over medium flame. Add all these>> chana dal / senagapappu, urad dal / minapappu, coriander seeds / dhaniya, cumin seeds / jeera.Dry roast all of them together by stirring continuously without stopping. Might take 10 mins.
- When the pulses / dal turn golden in colour, switch the flame off. Immediately add the dry red chillies. Keep stirring let them fry with the existing heat.
- Once cooled down, transfer all the fried ingredients into a spice grinder. Add the salt, asafoetida (hing) as well.Grind everything into coarse powder. Do not make a paste.
- Transfer the Curry Leaves Podi into a dry, clean, air tight container. Done!
Notes
Please see the MAIN POST for recipe with step wise PICS & TIPS!