Curry Leaves Gunpowder | Karivepaku Podi

Curry Leaves are highly valued as seasoning in southern and west-coast Indian cooking especially in curries. They are natural flavouring agents with a number of important health benefits, which makes your food both healthy and tasty along with pleasing aroma. They contain various antioxidant properties. The leaves, with their vast herbal properties, are used in various local cuisines across India and other parts of Asia.

Prep Time: 2mins
Cooking Time: 15 mins
Type:easy


How to make curry leaves gunpowder or karivepaku podi?

Ingredients:

Curry leaves fresh/dried flakes - 1bunch(fresh)/ 1/3cup(dried flakes)
Coriander(dhania) seeds - 1 cup
Zeera - 1/2 cup
Channa dal - 1/2 cup
Urad dal - 1/2 cup
Peppercorns - 8to10 
Dried red chilly - 7 to 10 
Methi seeds - 1/2 tbsp
Mustard seeds - 1 tbsp
Hink - a pinch
Tamarind (big lemon size)
Oil - 2tbsp
Salt to taste
Garlic pods - 16 to 20

Method:

1.) Roast all the dry ingredients individually with very little oil until the raw smell leaves(dhania, urad dal, channa dal, methi seeds, zeera, pepper, mustard, chillies,tamarind, garlic) and incase, if you are using fresh curry leaves then roast them as well and it will take just less than a minute to roast fresh leaves and keep it aside .Let it completely cool down.

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2.) Firstly, grind roasted dal(channa+urid) and pulse it for 20secs.
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3.) secondly, add (coriander seeds+zeera+dried chilly+pepper corns+mustard seeda+methi seeds) and pulse it for 30 secs or until course mixture.
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4.) Thirdly, add (garlic+tamarind+curry leaves+hink+salt) pulse it until a bit smooth powder.
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5.) In case, if you are using dried curry flakes then add it now after grinding all ingredients that means in the end and give it a good mix.
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6.) Now curry leaves gunpowder is ready and store it in a air tight container and consume it in 3 months.

7.) Curry leaves gunpowder is ready to eat.Goes well with idly,dosa,steamed rice with ghee.


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