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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