KARVEPAKU PODI/CURRY LEAVES PODI

KARVEPAKU PODI/CURRY LEAVES PODI

No traditional South Indian meal is complete without aromatic and flavorful podis.  Mix a spoonful of podi and a dollop of ghee or sesame oil with rice and you are good to go.  Podis stay good for quite a good time if stored well.  It is a boon for people who are away from home and missing home food.
Today I am sharing Karvepaku podi/curry leaves podi recipe which is prepared by my mother in law.  Karvepaku podi goes well with idli, dosa or rice.  Karvepaku podi can also be used to make karvepaku pulusu, karvepaku rice or can be added to curries as an aromatic.

Curry leaves or kadi patta or karvepaku is a staple in Indian dishes.  Commonly used as seasoning, this leaf adds a special flavor to every dish. But there is more to the humble curry leaf than simply flavor. Curry leaves are packed with carbohydrates, fiber, calcium, phosphorous, irons and vitamins. Curry leaves are great source of folic acid helps fight anemia, helps diabetes by affecting the insulin activity lowering blood sugar level, improves digestion, lowers cholesterol and prevents graying of hair.

Preparation Time    : 2 mins
Cooking Time            :  5 to 7 mins

Ingredients:
·         1 cup tightly packed curry leaves
·         2 tbsp channa dal
·         1 tbsp urad dal
·         3 red chillies
·         1/8th tsp asafoetida
·         5 garlic cloves
·         Lemon sized tamarind

Method:

Dry roast curry leaves, channa dal, urad dal and dried red chillies until curry leaves turn crisp.

Add garlic cloves and tamarind and sauté until raw smell from tamarind is gone.

Remove from flame and cool down completely.

Blend everything into a slightly coarse powder.

Served karvepaku podi with hot rice and a nice dollop of ghee.

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