I guess this will be the most shortest post I have written in recent times. I had one Curry leaves Powder
already. But when you ask Athamma, she will say she has couple of versions more up her sleeves.
Curry leaf is one of those wonderful ingredients that you can’t do without in your typical South Indian Cooking. Yet most times once it’s cooked it is discarded. Many advice against this, yet you can’t get them eat the cooked leaf as such. So consuming it in form of podi is the best way to do it.
On top Daddy loves this podi, so amma makes it quite often. Knowing Athamma’s forte we end up asking her to make one batch or the other. This version that she made recently is much simpler than most others I have seen her making. Hubby dear loves to eat this with Ragi Sangati and Red chili dal.
Curry Leaves Podi
Curry Leaves – 1 cup
Red Chilies – 8-9 nos
Garlic – 3 cloves
Salt to taste
Method to prepare:
Wash the leaves and shade dry them till they are completely dry.
Heat a pan and dry roast the curry leaves till they turn crisp. Then roast the chilies.
Allow to cool and grind them first to a powder. Finally pulse the garlic cloves along with the podi.
The texture can be coarse or fine depending on your taste.
Since you add garlic, this podi has to be spread and left to dry for a while. The aroma will still be in tact even though you dry this podi.
Karivepaku Podi ~ Spiced Curry Leaf
Karivepaku Podi ~ Spiced Curry leaf powder
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Karivepaku Podi | Spiced Curry Leaf Powder - Version 2