Karivepaku Podi (Spiced Curry Leaf Powder)

Recipe Ingredients

150		Curry leaves
8		Dry red chiles
2 tablespoons	30ml	Coriander seeds
2 teaspoons	10ml	Split black gram
1/2 teaspoon	2.5ml	Fenugreek seeds
1 1/2 teaspoons	7.5ml	Cumin seeds
6		Garlic
2 teaspoons	10ml	Oil
1		Marble tamarind paste
		Salt - to taste

Recipe Instructions

Heat oil in a small skillet and add coriander seeds, fenugreek seeds, tamarind, split black gram and dry red chiles. Fry until the black gram changes color. Remove from heat and transfer the contents to another dish to cool.

In the same skillet, in the remaining oil, add curry leaves and fry on low heat until curry leaves turn dry (some of the water content of the leaves evaporates). Remove from heat. Let cool.

Now blend the contents of the dish, salt and curry leaves in a processor to the consistency of coarse semolina (like brown sugar). Now add cumin seeds and garlic and blend for a minute.

Goes well with plain white rice served with butter.

Stays good up to a month.

Source:
Femina Magazine

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