Curry leaf powder/Karibevina pudi
A dry powder made from curry leaves and dessicated coconut is a tasty accompaniment with any meal. It has a long shelf life, thus handy to use anytime.
Servings 30 people
Ingredients
- 1 cup urad dal
- 1 cup shredded coconut dessicated or sliced
- 4 cup curry leaves
- 1 handful dry red chilly
- 1 teaspoon oil
- 1 piece tamarind
- 1/4 teaspoon jaggery
- 1 teaspoon oil
- 1/4 teaspoon asafoetida
- salt to taste
Instructions
- Seperate the stalk and wash the curry leaves, put them in a dry towel and keep it to dry.
- Remove the leaves and put them aside. Dry roast in a pan until crisp.
- Dry roast the urad dal until light brown in colour.
- Dry roast the thin sliced coconut pieces.
- Put a little oil and roast the red chilly until crisp. Put the tamarind in the hot kadai and keep it aside.
- When cool, grind red chilly and coconut at first. Then add, urad dal and curry leaves to it. Give a swirl, then put salt, tamarind and jaggery into it. Coarsely grind it.
- Make seasoning with asafoetida. Put the ground powder to it. Mix well.
- Curry leaf powder is ready to serve.
Notes
- Let the powder cool before storing.
- Use fresh, mildly grown leaves. They have good aroma.