Tuesday, June 7, 2016

Curry Leaves Spice Powder Recipe / Karivepaku Podi Recipe


Hi everyone, today i am going to share a healthy and tasty curry leaves spice powder and is also called as karivepaku podi. Each home has there own version of making it and i am going to share you my mom's recipe which is a simple process to make it. Generally we use curry leaves for seasoning and gives a special flavor to every dish. We can also make curry leaves into spice powder and is the best combination with hot steamed white rice along with dollop of ghee.

There are many nutrients found in curry leaves like carbohydrates, fiber, calcium, phosphorus, Iron, Magnesium, copper, minerals and also contains various vitamins.

Take 1/2 tbsp of karivepaku podi daily in the beginning of meal along with ghee it helps in those who are with low in Iron level will benefit from regular use and also those who are with less hair growth will benefit from regular use.

There are many podi recipes like pappula podi, karivepaku podi, dhaniyala podi, kakarakaya podi, Nuvvula podi and so on... I remember my childhood hostel days, when the food is bored and when it is not comfort, me and my sister used to have meal with hot steamed white rice, karivepaku podi with dollop of ghee...:)

We can serve this curry leaves spice powder or karivepaku podi for idli, dosa, uttapam, ponganalu with some ghee and is a best combination with hot steamed white rice along with dollop of ghee and even we can sprinkle on vegetarian fry recipes.

We can store this curry leaves spice powder or Karivepaku podi in an airtight container for couple of months and can be used when required.

Author: Nagaharisha
Recipe Type: Spice Powder (Main)
Cuisine: Indian (Andhra Pradesh)
Serves or Yields: 1 1/2 Cup

Ingredients:
  • Cumin Seeds - 1/2 Tbsp
  • Split black gram dal or Urad dal - 1 Tbsp
  • Coriander seeds - 1 Tbsp
  • Fenugreek seeds - 1/4 Tsp (optional)
  • Red chilies - 8 to 10 or Adjust according to your taste
  • Salt - To taste
  • Curry Leaves - 2 Cups (tightly packed)
  • Tamarind - 1 Lemon size
  • Chana dal - 2 Tbsps 
  • Oil – 1 ½ Tbsps
Procedure for Curry Leaves Spice powder / Karivepaku Podi:
  • Take these fresh matured curry leaves into a large bowl and rinse them well under running water. drain out all the water from curry leaves by using colander. Spread them on a clean cloth until the moisture dries out completely (dry them in shade or fan dry, do not sundry these curry leaves).
  • Now first dry roast lentils one by one separately, in a heavy bottom pan on a low to medium heat. dry roast chana dal until they turns to golden colour or until you get nice aroma from it. Transfer to other plate.
  • Into the same pan, dry roast split black gram or urad dal until golden colour or until you get nice aroma from it. Transfer to other plate as shown in the video.
  • Into the same pan, dry roast coriander seeds until they are nice and crisp or until you get nice aroma from it. Transfer to other plate.
  • Into the same pan, dry roast cumin seeds until you get nice aroma from it on a low to medium heat. Transfer to other plate.
  • Into the same pan, dry roast fenugreek seeds until you get nice aroma from it or until they turns to golden colour. Transfer to other plate.
  • Now allow all the dry roasted lentils to cool down completely.
  • In the meanwhile, heat a tbsp oil into same pan and once it is enough hot, add curry leaves, fry them until they are nice and crisp on a low to medium heat as shown in the video. Transfer to other plate and allow them to cool down completely.
  • Into the same pan, add remaining oil and dry roast broken red chilies on a low to medium heat for few minutes or until they turn nice and crisp. Once this is done,Transfer to other plate and allow them to cool down completely.
  • Now Turn off the flame and into the leftover oil, add small pieces of tamarind and saute it for few seconds. By doing in this way the tamarind becomes soft due to pan heat. Transfer to other plate.
  • When the lentils are at room temperature, Grind them into fine powder in a mixie jar. make sure there is no wet in the mixie jar.
  • Into grinded powder, add enough amount of salt, roasted red chilies, tamarind and grind into fine powder.
  • Now to this grinded mixture, add roasted curry leaves and grind into fine powder, make sure curry leaves are at room temperature.
  • Here our healthy and tasty karivepaku podi or curry leaves spice powder is ready now.
  • Serve this karivepaku podi or curry leaves spice powder for idli or dosa with some ghee and is a best combination with hot steamed white rice along with dollop of ghee and even we can sprinkle on vegetarian fry recipes.
  • We can Store this karivepaku podi in an airtight container for couple of months and can be used when required.

Note
                            • Before grinding, make sure all the ingredients are at room temperature.
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