Karivepaku Podi / Karivepaku Karam podi / Idli Podi / Curry leaf Powder Recipe

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Karivepaku Podi / Karivepaku Karam podi / Idli Podi / Curry leaf Powder Recipe

Today recipe is curry leaf powder which can be served as a side dish for idli, dosa and rice. Mix it with hot steamed rice with a dollop of ghee and it tastes just amazing. I wanted to do this karampodi for a long time but I could not lay my hands on some fresh leaves hence it had been on the to-do list for quite sometime now.

 

I generally prepare this podi often in my house for 2 main reasons. Firstly, it is healthy and secondly, these kind of chutney powders come in handy on busy mornings when you do not have time to prepare chutneys.
The preparation of this curry leaf chutney powder is very easy with few basic ingredients. There are many variations to prepare this karivepaku karam podi or idli podi. I will update about the other versions as and when I come across them or prepare them.

You can view my other chutney powder recipe - munagaku chutney podi ( drumstick leaf chutney powder )    . 

Preparation

Separate the leaves from the stalk. You can retain the stalks if they are tender. Wash them well and spread then on a cotton cloth to dry them until there is no moisture left on them. In the meantime, put a pan on flame. Add oil and channa dal and roast until light brown in colour.

Transfer to another plate to cool. In the same pan dry roast mustard seeds, cumin seeds, pepper corns, garlic pods, green chillies and tamarind and curry leaves separately one after another until crisp.

           

The curry leaves should be real crisp such that they should be able to break easily when taken in between your fingers. Allow all these ingredients to cool completely. Put them in a mixie except curry leaves along with salt and blend to a coarse powder. Now add the curry leaves and grind together to coarse or fine powder. 

I have grounded to a texture which is neither coarse or fine. Enjoy with idli or rice.

 

Ingredients

Curry leaves  1 bunch OR 5 cups of leaves
Channa dal  1 cup
Cumin seeds  2 tsp
Mustard seeds  1 tsp
Black pepper corns  1 tbsp
Garlic pods  7-9 
Green chillies  4
Tamarind  small ball ( a little more than that of as shown in the picture )
Salt  to taste
Oil  1 tsp

Method

1. Separate the leaves from their stalks and wash well.
2. Dry them on a cotton cloth in shade such that there is no moisture left on them.
3. Heat a pan and add a teaspoon of oil in it.
4. Add channa dal and fry until it changes to light brown colour. Remove to another plate to cool.
5. In the same pan, roast the cumin seeds, mustard seeds, black pepper corns, garlic pods, curry leaves and tamarind separately one after another.
6. Allow all these ingredients to cool completely.
7. Put them in a blender along with salt and grind to a fine or coarse powder.
8. Enjoy with hot steamed rice or dosa or with idli.

Notes

• Dry roast curry leaves until real crisp. If you take them between your fingers, they should be able to break easily.
• There are other variations of curry leaf powder which I will sharing soon.
• You can also add few methi seeds if you wish. 
• Increase the amount of tamarind by little if you want it sour. You can also add aamchur powder ( dry mango powder ) instead of tamarind.
  
  
  
  

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Bobbatlu / Puran Poli / Puran Puri / Holige / Ugadi Recipes /

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Bobbatlu Recipe / Puran Puri ( Puran Poli ) / Holige Recipe / Puran Indian / Ugadi Recipes /

March 18, 2018 is Telugu new year - Ugadi. So here I am with the most traditional and delicious recipe of Andhra - bobbatlu. This sweet dish is famous all over India though with different names. It is known as puran poli in Gujarathi and Marathi, boli in Malayalam and Tamil, holige  or obbattu  or Orugatalle in Kannada or poli  in Konkani. It is also known as Bakshalu in Telugu. 

This is one of my favourite dish right from childhood days. I never knew how to make it at that time but I remember making them for the first time for my man 👨 during Sankranthi. They came out perfect. Since then I have been preparing them quite often and each time they tasted amazing.

They are very simple to make except the fact that they are time consuming. But if there are two people, then it would be just a cakewalk. One would flatten them and the other would fry them - as simple as said. But again, the process of rolling these bobbatlu comes by practice. So don't get disheartened if you don't get then right the first time. Do try them and you would just master the making of puran poli.
The stuffing is the same as that of boorelu with channa dal. I have used sugar here but you can replace it with jaggery or a combo of both sugar and jaggery. Adding loads of ghee will make them all the more tasty 😋 and delicious.

You can also check out my other festive recipes like 

Pesala Boorelu

Palakova Recipe

Custard Apple Rabdi

Sesame Seed Balls

Oats Poha Chivda

Jonna Murukku Recipe

Sago Vada

Poha Kesari

Soya Bean Sundal

Preparation

Take water in a vessel and add channa dal to it. Put it on flame and cook until it is soft.

When you press a grain between your thumb and index fingers, it should get mashed easily.

At this stage switch off the flame and drain the water immediately. Allow the drained channa to cool.

Meanwhile, lets get the dough ready. Take Maida in a bowl and add water.

Make a soft dough. The dough will be sticky initially, but apply little oil and make a soft dough.

A very soft dough is essential because we need to stuff and then roll it out. If the dough is hard then the rolling becomes difficult and the stuffing also comes out. Keep the covered dough aside to rest. 

Now put the channa in a blender and make a powder out of it.

Transfer to a big plate. In the same blender, mixie sugar to a fine powder along with cardamom powder. Add this powdered sugar to the channa powder ......

....and mix well with your hands to make a lump. 

Make small balls out of them and keep aside. Take the rested dough and make balls similar to the size of the stuffing balls or a little smaller but definitely not larger than the stuffing balls. If the stuffing balls are smaller then we will get to taste more of the Maida roll rather than the sweet. Hence keep the sizes same or the stuffing balls a little larger.

Now the time comes for rolling of the bobbatlu. Check this video for rolling the bobbatlu or holige. 

Apply ghee on the rolling platform and flatten the Maida ball gently with your fingers thinning the edges  and keeping the centre part thick.

Place the channa ball in the centre of the flattened Maida roll and seal the edges by bringing them together.

If you have excess dough then pinch it off as shown in the video. Now gently press the ball using your fingers and roll out gently into a paratha. Keep aside.

Repeat the process with the remaining stuffing and dough.

Heat a griddle and place one puran poli at a time.

Cook for a few seconds and flip to other side. Cook for another few seconds and flip again.

Apply ghee and do to the other side. Apply ghee to the other side as well and cook for few more seconds until you find lovely brown spots on these yummy obbatlu.

Serve hot or at room temperature. Enjoy with family 👪 and friends. My Ugadi Special Meal is Pulihora with Bobbatlu. 

Ingredients

Channa dal  1 cup
Maida  1 cup
Sugar  1 cup + 2 tbsp.
Cardamom powder  1 tsp
Ghee  few tbsp. 
Oil  2 tsp

Method

1. Cook channa dal until soft but not mushy.
2. Drain the water and allow to cool.
3. Prepare a soft dough with maids flour. Initially add oil and crumble well and then prepare a soft dough adding water little by little. Cover and keep aside.
4. Blend the cooked channa to a coarse powder and transfer to a big plate.
5. Make powder out of sugar and cardamom powder.
6. Mix sugar powder and channa powder well.
7. Make small balls out of it and keep aside.
8. Make same sized balls out of the Maida dough.
9. Take one maids ball and flatten it out keeping the edges thin and centre thick.
10. Place a channa ball and seal the edges by bringing them together.
11. Apply oil on the platform and press gently with your fingers to spread out evenly. 
12. Repeat with the remaining dough.
13. Heat a griddle until real hot and place the rolled out bobbatlu one at a time.
14. Fry on both sides applying ghee on both sides and cook until golden in colour.
15. Serve hot or at room temperature.
    

Notes

• For me, the Maida dough was not sufficient. So I prepared boorelu with the remaining stuffing.
  
• Add grated coconut also enhances the taste with tiny bits under your teeth giving a crunchy texture.
• Traditionally, they used to roll the bobbatlu on a banana leaf, but now a days we do not get them so easily. Then, people used the plastic covers to roll. But I find my chapathi rolling platform comfortable. But if you find them difficult, then you can use the plastic covers, as they are easy to remove from them.
  
  
  

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Broccoli Rice Dish / Vegetarian Broccoli Recipes / Broccoli Rice Recipe

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Broccoli Rice Dish / Vegetarian Broccoli Recipes / Broccoli Rice Recipe

Hi friends, today's recipe is another dish with broccoli. I have already posted a recipe of Broccoli - a basic stir fry with capsicum. Broccoli rice dish is a quick lunch box recipe which comes in handy during any busy day.
This flavoured rice is not so spicy. Its mildly flavoured with the typical Indian spices that go very well with broccoli. The addition of sweet corn makes it sweet and delicate. Overall, the broccoli rice is a neat and clear recipe with no much of preparation beforehand.

I have prepared this vegetarian broccoli rice in a pressure cooker making the task much more easier and faster. I have used the normal rice and not the basmati rice which I generally use  for flavoured rice, pulavs and biryanis. However, this broccoli sweet corn recipe is an exception. Now this rice dish is just an idea of preparing these kind of dishes, but you can always modify the recipe to suit your and your family's tastes and likes. 

You can also try other rice dishes like

Carrot Fried Rice

Coriander Coconut Pulav 

Mango Rice

Sprouted Channa Palak Rice

Amaranthus rice in coconut milk

Vaangi Bath Recipe

Methi Peas Pulav

Spinach Rice

Preparation

Chop the veggies into chunks and get them ready. Heat oil and ghee in a pressure cooker.

Add cumin seeds along with the spices namely dalchin ( cinnamon ), bay leaf, cloves, black pepper and cardamom. Do add the cashews also and sauté for a few seconds.

When the cashews turn light brown in colour, add sliced onions and slit green chillies.

Allow the onions to become transparent. Now put the ginger garlic paste.

Mix thoroughly and add the methi leaves.

Fry until the leaves wither. Now add the broccoli, carrot and sweet corn.

Mix well and add the diced tomatoes. Tomatoes are optional. If you wish, you can just skip them and add a little curd.

Saute for a few seconds and add the washed rice and biryani masala powder.

Add sufficient water and salt and cover with the lid.

Cook for 3-4 whistles. Serve hot with any raita of your choice. Or pack for lunch box.

Ingredients

Oil  1 tbsp 
Ghee  2 tbsp.
Bay leaf  1
Black pepper corns  13 - 15 corns ( in number )
Cloves  3
Green Cardamom  1
Cinnamon Stick  1"
Cumin seeds  1tsp
Cashews fistful
Onions 1 big
Green chillies  2
Ginger garlic paste 1 1/2 tsp
Methi Leaves  1/2 cup
Broccoli  1 cup
Sweet corn  1/2 cup
Carrot  1/2 cup
Tomatoes  1 big
Rice  1 1/2 cup
Biryani masala powder  1tsp
Salt to taste

Method

1. Heat oil + ghee in a pan and add the spices along with cumin seeds and broken cashews. 
2. When the cashews are coloured, add the sliced onions and slit green chillies.
3. Add the ginger garlic paste when the onions turn translucent. Saute for a few seconds. 
4. Now add the finely chopped methi leaves. Cook until they wither. 
5. Add the broccoli, carrot and sweet corn and mix. 
6. Add the tomatoes, washed rice, biryani masala powder and salt. 
7. Add enough water and cover with lid. Cook until 3 -4 whistles.
8. Serve hot with any raita or plain curd.

Notes

• You can always increase or decrease the amount of veggies in these kind of dishes. I love to have more veggies in every bite, hence add more veggies. 
• You can use any kind of veggies like beets, paneer, beans, etc,. as per your availability. 
• Addition of mint leaves will also give a unique flavour and aroma from the dish. 
• You can skip the tomatoes and add 5 tbsp. of curd .

  

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