Curry Leaves podi
| Number of servings: 1 |
 |
This podi tastes excellent with rice and clarified butter.This can also be had with Idli and dosai. Curry leaves are known to improve digestion. Photo From:www.andhratoday.com |
| List of ingredients: | |||
|---|---|---|---|
| Qty | Measure | Ingredient | Wt.(gms) |
| 4 | bunches | curry leaves | |
| 2 | tbsp | bengal gram dhal | |
| 2 | tbsp | red gram dhal | |
| 2 | tsp | broken black gram dhal | |
| 6 | nos | red chillies | |
| 1 | tsp | whole black pepper | |
| 1/4 | tsp | fenugreek seeds | |
| 1 | tsp | mustard seeds | |
| 1 | tsp | cumin seeds | |
| 1 | small size | tamarind | |
| 2 | tsp | oil to fry | |
| 1 | tsp | salt | |
| Cooking procedure |
|---|
| Fry all the ingredients except curry leaves and tamarind to golden brown in one teaspoon
of oil. Keep them aside. In the same pan heat one teaspoon of oil, add tamarind and curry leaves roast just for a while and switch off the flame. Allow it to cool. Grind into a coarse powder the roasted ingredients along with curry leaves, tamarind and salt. |
| Storage tips: |
| Stays fresh for three months. |
| Any additional information: |
| Add little jagerry if desired. |
