Spicy Curry Leaves Powder (Karivepaku Podi)
Karivepaku Podi - flavourful and aromatic south Indian condiment made with curry leaves, lentils and a few spices. It is a vegan dish perfect to serve with idli, dosa or rice.
Servings: 1 jar (approximately 120 gms)
Calories: 516kcal
Equipment
- 1 Heavy Bottom Steel Pan
- 1 Spoon
- 1 Mixer Grinder
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 2 Teaspoons Oil
- 1.5 Tablespoons Chana Dal
- 1.5 Tablespoons Urad Dal
- 1 Teaspoon Coriander Seeds
- 7-8 Byadigi Chillies adjust to suit your taste
- 40 gms (or) 2 Cups Curry Leaves frozen
- 1 Teaspoon Cumin Seeds
- ½ lime size Tamarind
- Salt as required
- 4 Tablespoons Desiccated Coconut
- ⅛ Teaspoon (a big pinch) Asafoetida/ Hing
Instructions
- Thaw frozen curry leaves and let them dry completely.40 gms (or) 2 Cups Curry Leaves
- If using fresh curry leaves, wash them thoroughly and pat them dry. Ensure they are completely dry before proceeding.
- Heat oil in a pan over medium heat.2 Teaspoons Oil
- Add chana dal and urad dal. Roast them for just a minute until they are slightly aromatic.1.5 Tablespoons Chana Dal, 1.5 Tablespoons Urad Dal
- Now add coriander seeds, followed by dried red chillies.1 Teaspoon Coriander Seeds, 7-8 Byadigi Chillies
- Roast for a minute or two until chillies release a pungent aroma.
- Add the curry leaves and roast them on low flame. Stir continuously until they are crispy. This may take 4-5 minutes.40 gms (or) 2 Cups Curry Leaves
- Once curry leaves are crispy, add cumin seeds and tamarind. Stir well and switch the heat off.1 Teaspoon Cumin Seeds, ½ lime size Tamarind
- Allow the roast spices and curry leaves mixture to cool completely.
- Transfer the cooled mixture to a mixer jar.
- Add salt, asafoetida and desiccated coconut.Salt, 4 Tablespoons Desiccated Coconut, ⅛ Teaspoon (a big pinch) Asafoetida/ Hing
- Grind the mixture into a slightly coarse powder.
Notes
Curry Leaves: I have used the frozen leaves that I had on hand. A long time back, I bought a bunch of fresh curry leaves. Washed, dried and put them in the freezer for later use. If you can get fresh curry leaves, use them to make your podi even more flavourful.
Roasting: Roast spices and curry leaves on low heat to enhance the flavour of podi.
Stir: Stir regularly while roasting spices and curry leaves to prevent them from burning.
Cool Completely: Allow roasted spices and curry leaves to cool completely before grinding. Also, transfer podi to a container once it cools completely after grinding,
Nutrition
Calories: 516kcal | Carbohydrates: 64g | Protein: 20g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Sodium: 45mg | Potassium: 1416mg | Fiber: 21g | Sugar: 20g | Vitamin A: 4574IU | Vitamin C: 1255mg | Calcium: 280mg | Iron: 9mg
