There are various podis ( masala powders ) in South India that we relish with rice, idlis and dosas.. Curry leaf podi is one of my favourite. Not only it is flavourful but also these leaves have a lot of health benefits.
It is a very simple and easy procedure and this powder can be easily stored for a long time in an air tight container. In Brazil we don't find the curry leaves in the market unless someone has a plant at home. The first thing I did as soon as I got some fresh tender curry leaves from a friend was to make this podi. It can also be added to some curries for flavour.
Curry leaves ... 4 cups
Chana dal ... 2 tbsps
Urad dal ..... 2 tbsps
Cumin seeds .... 1 tbsp
Methi seeds .... 1 tsp
Dry red chillies .. 5-6 (or as per your liking)
Salt .. to taste
Oil ... 2 - 3 tbsps
1. Wash the curry leaves and drain the water well. Spread them on a kitchen towel placed in a tray and dry them in the sun.
2. Heat oil little by little in a pan and roast each of the ingredients separately reducing the flame, taking care not to make them dark brown.
3. The curry leaves also should be done on low flame until they become crisp. Let all the ingredients cool before grinding them.
4. Grind them together in a mixie to a little coarse texture. Mix salt while grinding as required.
Store the powder in an air tight container.
Podi with ghee and plain rice tastes so delicious..
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