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Sarada Prithipal's Kitchen
-- Sarada Prithipal

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  

List of ingredients:
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.

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