Wednesday, 18 September 2013

Karivepaaku Podi | Karivepula Podi | Spiced Curry Leaves Powder


Curry leaves or karivepaaku is an essential ingredient in South Indian Cuisine.  It is mainly used in seasoning to enhance the flavor.

Karivepaaku, Karivepula


Karivepaaku Podi or karivepula podi or curry leaves powder -- prepared from fresh curry leaves and is rich in iron and protein -- a must-have in any kitchen.  A typical Andhra meal is incomplete without a podi.  It comes in handy when you are running short of time and need to fix a quick meal.  This nutritious podi has a shelf life of 2-3 months if stored in air-tight containers.


karivepaaku podi, curry leaves powder




Ingredients:

  • Curry Leaves - 1 cup, washed and dried
  • Channa dal/bengal gram - 3 tsp
  • Urad dal/black gram - 3 tsp
  • Jeera/cumin seeds - 1 tsp
  • Dhaniya powder/coriander powder - 1 tsp
  • Dry red chillies - 4-5
  • Tamarind - small lemon sized
  • Salt - As per taste
  • Oil - 2 tsp

How To Prepare Karivepaaku Podi:

  • Heat 1 tsp of oil in a kadai and add the channa dal and urad dal and fry them on medium heat till they turn light brown.  Take care not to burn them.  Remove on to a plate and set aside.
  • In the same kadai, add the jeera and toss them on medium heat till they start spluttering and turn light brown.  Remove and set aside.
  • Add the red chillies in the same kadai and fry them about for 2 mins. Remove and set aside.
  • Add 1 tsp of oil in the kadai and add the curry leaves and toss them about till they are crisp.  Remove on to a plate.
Karivepaaku podi, Karivepula podi

  • Once all the fried items cool down, grind them along with tamarind and salt into a fine powder.  Store it in an air-tight container.
  • This podi tastes yummilicious with plain hot rice and ghee.

karivepaaku podi, karivepula podi


 Notes:

  • You can increase or decrease the red chillies according to your taste.

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