SIDE DISH FOR IDLI |DOSA

CORIANDER -CHUTNEY TIFFIN-SAMBAR ONION-CHUTNEY TOMATO-CHUTNEY INSTANT TIFFIN SAMBAR KARA-CHUTNEY pudina chutney

Monday, November 4, 2013

CURRY LEAVES POWDER |KARUVEPILLAI PODI RECIPE |PATHIYA SAMAYAL

I wanted to blog about this karuvepillai powder | curry leaves powder recipe for a long time but some how was busy during this diwali time and now after all the oily food, i wanted to settle down with some normal soothing food for the tummy and this so i thought of posting this curry leaves powder. This can be made and stored in  an airtight container and this helps in preventing hair loss and early greying of hair. Even this is given for newly delivered mothers as the urad dal in this powder will strengthen the pelvis and the curry leaves as such gives a medicinal effect and will be best for lactating mothers.

Karuvepillai-podi

Curry leaves powder when mixed rice smeared with ghee or sesame oil will taste awesome . a simple roasted papad will be a great accompaniment to this.

Check out my KARUVEPILLAI KUZHAMBHU, KARUVEPILLAI THOKKU too.

PREPARATION TIME: 5 MINUTES . COOKING TIME: 10 MINUTES. MAKES : 3/4 CUP

INGREDIENTS:

CURRY LEAVES |KARUVEPILLAI 1 CUP (Tightly packed)
URAD DAL 1/4 CUP
RED CHILLI POWDER 7-8
TAMARIND A SMALL LEMON SIZED
SALT AS NEEDED
ASAFOETIDA 1/4 TSP
OIL 1/2 TSP

curry-leaves-powder

METHOD:

  • Wash the curry leaves and pat dry them using a kitchen towel.
  • Spread this for some time.
  • In a pan add the urad dal and red chilli till golden brown and keep it aside.
  • In the same pan add oil and add the tamarind and asafoetida saute for 2-3 minutes in a low flame.
dal and redchilli tamarind
  • Keep it aside. Now add the curry leaves and saute for a minute. The curry leaves will slightly shrink. Add salt to this and switch off the flame.
curry leaves curry leaves
  • when cool, grind this into a fine powder in a mixer. ensure that the mixie is dry.
  • If you want to add garlic you can crush 1 or 2 garlic and roast this while roasting dals and grind it along.

podi

  • If you want this a coarse powder, grind the dal into fine powder and lastly add the curry leaves and just pulse it once or twice.
  • I remember my mother in law adding half portion of urad dal and half portion of channa dal to this.
  • Store this in an airtight container and always handle this with a  clean ,dry spoon.
  • This can be kept in room temperature for 15 days. curryleaves powder

20 comments:

  1. Very tasty item. I used to have it in my South Indian Friends in Mumbai. Today I read it and you have described very well. This is really tasty. Showers Taste Fountains in the eyes and mouth. Your photographs and procedure is well documented. One day I shall make it too. Right now my kitchen is getting ready; might take another two months. Regards. Happy Diwali and New Year Wishes. May God Bless You with Joys, Smiles and Grace Always.

    ReplyDelete
  2. Wat a fantastic curry leaves powder, healthy and flavourful..

    ReplyDelete
  3. I like this too ...looks very nice

    ReplyDelete
  4. Such a flavorful and I am very sure a tasty podi. Well explained.
    Thanks for sharing.

    ReplyDelete
  5. Truly flavorful podi. we too love it . I make it in a different way. addition of tamarind sounds yumm

    ReplyDelete
  6. This podi is probably the only condiment that i enjoy Jay. I love eating it with some nalla ennai and dunking idlies in. Looks beautiful the color

    ReplyDelete
  7. Its been ages since we had curry leaves....as the vegetable vendor who come daily house to house is not getting leaves since long.....this looks so aromatic.....

    ReplyDelete
  8. Very aromatic and flavorful podi

    ReplyDelete
  9. The podi must have been flavourful and mouthwatering.
    Deepa

    ReplyDelete
  10. Hi Jeyashri,

    All this while I have been a silent watcher and have tried many recipes from urs and Im really happy and proud to say that I am also a good cook. Ur creativity and innovations are extremely good and to mention a few, hakka noodles with sphagetti was awesome my husband loved it and now I make them very often, ur microwave thiratti pal, carrot kheer are super hits in my family, thank u for everything. I jus have a question to ask u, planing to do an international trip this december and would like to carry some chappatis for the long flight, can you please let me know the method to make soft chappathis and good way to pack them so they stay soft till we eat them in the flight, also a good dry side dish that would not get spoilt due to the long flight. thx in advance for everything and keep up the good work :) Would love to see more posts from u . Lavanya , please email me at lavisri2004@gmail.com

    ReplyDelete
  11. that looks super easy and fabulous dear...fresh and super good with some gheel on warm rice

    ReplyDelete
  12. if the leaves are dried [1-2 min on the microwave, the color of the podi is very green.
    If there are leaves left over they can be store also after microwave and powdering.
    usha

    ReplyDelete
  13. Healthy and flavourful podi!

    ReplyDelete
  14. Hi .how can we apply curry leaves to my hair ? Only grind curry leaves or have to add something?

    ReplyDelete
  15. Hi,..it tastes yummy while reading itself. I m ready with my ingredients. i can't wait anymore. Also give me the recipe of dosa milagai podi. Its sunday n i want to make it at home. Thanks, bye.

    ReplyDelete
    Replies
    1. thanks for the message. I have the recipe of dosa milagai podi in blog. http://www.jeyashriskitchen.com/2010/07/milagai-podi.html

      Delete

Thank you all for visiting my blog

LinkWithin

Related Posts Plugin for WordPress, Blogger...