Karivepaaku Kaaram Podi

Karivepaaku Kaaram Podi or Spiced Curry Leaf powder is a delectable, aromatic and spicy Andhra spice powder. Curry leaf or Kadipatta or Sweet Neem leaf or Karivepaaku is not only popular but an essential part of most dishes cooked in South India. Curry leaves carry so many health benefits with them. A paste of these leaves can be applied as a poultice on burns and bruises. The leaves are also useful as a hair tonic. Add twenty leaves to a cup of coconut oil and heat the oil till the leaves turn black. Apply this oil to the scalp 2-3 times a week. This helps hair grow and also stops graying. The leaves when fried have a unique aroma. The dals and spices blend with fried curry leaves to give an aromatic and pleasent-tasting spice powder. With a dollop of ghee added to plain white rice and mixed with this spice powder makes an delicious authentic meal. This spiced curry leaf powder also tastes toothsome with hot Idli, Vada and Dosa's.

INGREDIENTS:

• ½ cup Urad dal/Minapa pappu/Split black gram
• ½ cup Chana dal/Sanaga pappu/Bengal gram
• 2 cups Curry leaves, picked, washed and dried
• 9 dry Red chillies
• 1 tbsp Cumin/Jeera
• 1 tbsp Coriander seeds
• Small piece of Tamarind
• Salt to taste
• Oil

PREPERATION:

• Heat oil in a pan and add the chana dal and urad dal and fry them on medium heat till they turn lightly red in color and set aside. Leave it cool.
• In the same pan add the cumin and coriander seeds and toss them on medium heat till they turn lightly brown and set aside. Leave it cool.
• In the same pan add the dry chillis and toss them till they change color and set aside. Leave it cool.
• Now add oil and add the curry leaves and toss them until till they are crisp. Leave it cool.
• When all the ingredients get cooled grind them coarsely by adding salt and tamarind.
• Last but not least add your 'love' to make the dish 'YUMMY'.

NOTE: Remember to cool the ingredients to room temperature beofre grinding. Store in a air tight container for longer shelf life.