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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murungai keerai podi / munagaku podi / drumstick leaves chutney powder

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Munagaku Chutney Powder / Murunagai Keerai Idli Podi

Drumstick leaves also known as Munaga Aakulu or Munagakaya Aakulu in Telugu. Drumstick leaves are called murungai in Tamil. These leaves are very healthy. These munaga leaves are packed with a huge list of healthy nutrients which are very useful for our body. They are a rich source of Vitamin A, C and E. They also contain good amounts of calcium, potassium and proteins. It also has many antioxidants and antibacterial properties.

There are many dishes that can be prepared with these moringa leaves in south India. We prepare munagaku dal ( lentils ), munagaku chutney, munagaku curry with telagapindi ( dry ), munagaku powder, etc.,.  Today´s recipe is munagaku chutney powder which serves as an accompaniment for idli. This munagaku idli podi has a unique earthy texture and can also be served with hot rice as well.

The other ingredients that are used in the preparation of this munagaku idli powder are also very healthy and help in enhancing the overall taste and texture of the dish. Peanuts, sesame seeds, roasted channa dal are some of the ingredients that are used in the making of this idli powder with drumstick leaves. These items are recommended for daily use to stay fit.

Preparation

Separate the drumstick leaves from the stems and discard the stems. Wash the leaves and dry them on a dry kitchen cloth. Take a pan and dry roast the peanuts. When they become light black on the skin, remove to another plate and let them cool.

In the same pan, dry roast the urad dal until turn to a golden colour. Keep stirring continuously or toss them for even roasting and to avoid burning. Transfer to the plate and keep aside.

Similarly, dry roast the sesame seeds until they change to golden colour and become crispy. You can munch on a few seeds to check if they are crispy or not.

Remove to the plate and in the same pan, dry roast the roasted channa dal. Roast them for a 1-2 minutes and remove from flame.

Transfer them to the plate and now dry roast the munaga leaves. Roast them until they are totally dried up and become crispy. They should become such crispy that you should be able to powder them in your hands. When they become such crunchy, then remove to another plate and keep aside.

Finally dry roast the red chillies until they become black in colour.

Allow all these ingredients to cool completely and then put them in the blender except the moringa leaves.

Make a coarse powder of it.

Now add the munagaku and salt and make a powder of it.

Check for seasoning - salt and spice. Add more if required and transfer to an airtight container. Serve with hot idlis or hot rice. Put the powder in the plate, make a well and put a teaspoonful of ghee and serve with hot idlis. This would taste heavenly.

Ingredients

Peanuts  3tbsp.
Urad dal  2 tbsp.
Sesame seeds  2 tbsp.
Roasted channa dal  1 tbsp.
Drumstick leaves  1 cup
Red chillies  20
Salt  to taste

Method

1. Discard the stems and separate the leaves. Wash the leaves with water and dry them on the kitchen cloth.
2. Dry roast the peanuts until black on the outer skin and crunchy and tasty on the inside.
3. Dry roast the urad dal seeds until golden. Remove to another plate and allow to cool.
4. Similarly dry roast the sesame seeds until golden and allow to cool in a plate.
5. Dry roast the roasted channa dal for 1-2 minutes.
6. Put the munaga leaves in the pan and fry until the leaves are dried up and become crunchy.
7. Similarly, dry roast the red chillies until black in colour.
8. Allow all these spices to cool completely.
9. Put all the ingredients in the blender except the moringa leaves. Make a coarse powder.   
10. Now add the murungai leaves to the coarse powder and blend once again adding salt as well.
11. Check for seasoning and add salt or spice if required.
12. Serve with hot idlis or hot rice.

Notes

• Use fresh and tender munaga leaves for the best taste.
• This munagaku chutney powder can be stored at room temperature for at least 1 month.
• Add little aamchur powder ( dried mango powder ), if you want the powder to have a sour taste. I did not add any aamchur powder because I found this tasty as it is.
• Add enough spice, not too more nor too little. Either ways, you might not get the best taste of it.
• You can also add 1 tbsp. of channa dal to the above roasted ingredients. 
• 1 tsp of cumin seeds can also be added to enhance the flavour. 

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Authentic Sambar Masala Powder Recipe

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Sambar Masala Recipe / Sambhar Masala at Home

Sambar is a very popular dish in the southern part of Indian. Sambar is a kind of a stew where many veggies are cooked along with lentils in tamarind juice. Here we will temper with Indian spices to enhance the flavour of the sambar dish as a whole. There is a special sambar powder which

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Andhra Garam masala / Homemade Garam masala

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Homemade Garam masala / how to make Garam masala at home

Garam Masala - the most important ingredient that is available in almost any Indian kitchen. Garam masala actually enhances the flavour of any curry or dish. Just as bright light is necessary for any

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