Curry leaves powder

Curry leaves powder. I have plucked few Curry leaves stalk and removed the leaves, during rainy season it's best to break the branches thus allowing the plant to produce fresh leaves.

Karuvepallai podi or curry leaves powder is side dish which is served with hot rice and homemade ghee. There are numerous health benefits of this simple dish, I have added horse gram and black urad dal for this as both have very delicate flavours when dry roasted.

Recipe:

Ingredients

A handful of horse gram(kollu)(50 grams)
A handful of black urad dal(50 grams)
4 dry red chillies for colour
2 dry red chillies for spice
2 handfuls of curry leaves
1 inch piece ginger
1 green chilli
A small gooseberry sized tamarind
A small piece of hing cake (10 grams)
Salt as required

Method

"In a heated kadai dry roast horse gram and black urad dal. Once it emits aroma add dry tamarind, hing piece, broken red chillies both for colour and spice.

* you can tap and hear the crunchy and crackle from chillies, add sliced ginger and green chilli.

*Off stove add curry leaves and mix in, allow it to finally blend with other spices. Cool down and make a coarse powder in mixer. Add salt and adjust taste.

# Store in air tight containers. It hardly last for 3 to 4 days in room temperature. Enjoy curry leaves powder with hot rice and ghee. Its yum!