Karivepaku Podi | Spiced Curry Leaves Powder | Andhra Style Karivepaku Podi | Variety Vantalu
- 6 years ago
Learn How To Make Karivepaku Podi / Spiced Curry Leaves Powder With Chef Lakshmi Only On Variety Vantalu.
Curry leaves are a staple in Indian cuisine or to be more specific, in South Indian cuisine. Though it is commonly used as a seasoning, this leaf adds a unique flavor to every dish. There are many recipes that cannot be completed without it. Adding them at the right time and proper quantity gives the food an extra taste and flavor. But, there is more to the humble curry leaf than simply flavor.
Karivepaku Karam Podi Recipe, nothing can beat the fresh flavor of homemade curry leaves powder. Traditional food in South India is incomplete without pickles and powders, be it for breakfast or lunch. Hot steamed rice with curry leaves powder and a teaspoon of ghee is heavenly.
Try this recipe at home and let us know in the comments below your favorite ones.
Ingredients:
2 Tablespoons Oil
2 Cups Curry leaves, tightly packed (picked, washed and dried)
2 Tablespoons Black gram dal
2-3 Dry red chilies
1 Tablespoon Cumin seeds
1 Tablespoon Tamarind
salt to taste
Method :
1. Wash curry leaves in running water. Pat dry with an absorbent kitchen towel or tissue paper to get rid of excess water as much as possible.
2. Drain them in a sieve for a while and spread the washed curry leaves on a newspaper. Dry in the shade for a couple of hours. Make sure that there is no moisture left in the curry leaves after drying.
Roasting:
1. In a pan over medium heat, dry roast curry leaves. Do not burn them. (the leaves should break when you crush it with your fingers)
2. Now, roast the Cumin seeds and urad dal until the lentils turn light golden brown. Then add dry red chilies and roast for 1 minute.
Grinding Curry Leaves Powder:
1. Dry grind the roasted lentils mixture first(except curry leaves).
2. Then add curry leaves, Tamarindand. Grind everything together along with required salt to a coarse powder
3. Store curry leaves powder in an airtight container so that it does not lose its freshness.
4. You can use it for about a month when refrigerated or freeze it for longer use.
Curry leaves are a staple in Indian cuisine or to be more specific, in South Indian cuisine. Though it is commonly used as a seasoning, this leaf adds a unique flavor to every dish. There are many recipes that cannot be completed without it. Adding them at the right time and proper quantity gives the food an extra taste and flavor. But, there is more to the humble curry leaf than simply flavor.
Karivepaku Karam Podi Recipe, nothing can beat the fresh flavor of homemade curry leaves powder. Traditional food in South India is incomplete without pickles and powders, be it for breakfast or lunch. Hot steamed rice with curry leaves powder and a teaspoon of ghee is heavenly.
Try this recipe at home and let us know in the comments below your favorite ones.
Ingredients:
2 Tablespoons Oil
2 Cups Curry leaves, tightly packed (picked, washed and dried)
2 Tablespoons Black gram dal
2-3 Dry red chilies
1 Tablespoon Cumin seeds
1 Tablespoon Tamarind
salt to taste
Method :
1. Wash curry leaves in running water. Pat dry with an absorbent kitchen towel or tissue paper to get rid of excess water as much as possible.
2. Drain them in a sieve for a while and spread the washed curry leaves on a newspaper. Dry in the shade for a couple of hours. Make sure that there is no moisture left in the curry leaves after drying.
Roasting:
1. In a pan over medium heat, dry roast curry leaves. Do not burn them. (the leaves should break when you crush it with your fingers)
2. Now, roast the Cumin seeds and urad dal until the lentils turn light golden brown. Then add dry red chilies and roast for 1 minute.
Grinding Curry Leaves Powder:
1. Dry grind the roasted lentils mixture first(except curry leaves).
2. Then add curry leaves, Tamarindand. Grind everything together along with required salt to a coarse powder
3. Store curry leaves powder in an airtight container so that it does not lose its freshness.
4. You can use it for about a month when refrigerated or freeze it for longer use.