Karivepaku Podi/Spiced Curry Leaves Powder

Prep Time: 10min
Cook Time: 10min
Total Time: 20min
Yield: 6-8 Servings

Ingredients

1 Cup Curry Leaves, washed & dried
2-3 Garlic Cloves
Salt to Taste
1 Tblspn Urad Dal (Minapappu)
Half Lemon Sized Tamarind
1 Tblspn Chana Dal (Chanaga Pappu)
1 Tspn Coriander Seeds (Dhaniayalu)
6-8 Dry Red Chillies
1 Tspn Cumin Seeds(Jeera)
1/2 Tspn Mustard Seeds (Avaalu)
1/8 Tspn Fenugreek Seeds (Methi Seeds)
1/2 Tblspn Oil

Directions

• Heat oil in a  pan on low flame & add urad dal, chana dal, dry red chillies, cumin seeds, mustard seeds, methi seeds, coriander seeds. Saute for 1-2 minutes or until golden brown. 

• Add tamarind & saute for a minute. 

• Now add curry leaves & saute until they turn crisp. Finally add salt & mix everything well. Turn off the flame & keep aside.

• Allow it to cool at room temperature & transfer to a mixie jar. Grind into a coarse powder & transfer to a bowl.
• Serve karivepaaku podi with hot rice & ghee or with idli or dosa.

Note: Store it in an airtight container & stays fresh for a month at normal room temperature. Stays fresh for 3 months when refrigerated.