Curry leaves powder is a versatile spice mix. It is a healthy alternate side dish to idly/dosa when compared to regular Idly chilly/Gun powder. Further can be included with hot rice and ghee/gingelly oil before having your meal.
Video as in YouTube (Channel name : PriMa’s Cooking)
Link : https://youtu.be/LBO1Is5f8EU
Ingredients:
S.No | Item | Quantity |
1. | Gingelly Oil | 2 ½ teaspoon (tsp) |
2. | Rock Salt | ½ tablespoon (tbsp) |
3. | Asafoetida | Small piece |
4. | Channa Dhal | 2 tablespoon (tbsp) |
5. | Urad Dhal | 4 tablespoon (tbsp) |
6. | Coriander Seeds | 1 teaspoon (tsp) |
7. | Pepper | 1 teaspoon (tsp) |
8. | Cumin seeds | 1 teaspoon (tsp) |
9. | Red Chillies | 15 nos |
10. | Curry Leaves | 2 Cups – Tightly packed |
Kitchen equipment’s required:
1. Kadai
2. Mixer Grinder
3. Wide Plate
Procedure:
Preparation phase:
Preparation time – 10 hours
1. Washing the curry leaves and dry them. This would take minimum 10 hours.
(Cleaning in the morning and drying under the shade of sunlight throughout the day is preferred)
Cooking phase:
Cooking time – 30 minutes
Step 1 : Roasting the ingredients
1. Heat up a kadai and add 2 teaspoon of gingelly oil.
2. First, add the Channa dhal and allow it to roast until slight golden.
(Rest of the Channa dal cooking will be carried with urad dal)
3. Now, add the Urad dhal and let them get roasted till golden brown color. Remove and transfer in a plate.
4. Add the Cumin seeds, Pepper and Coriander seeds and fry them for a while till you get a nice aroma and move to transfer plate.
(adding cumin, coriander seeds and pepper are optional, they enhance the taste when having with rice)
5. Add the asafoetida block, allow it to puff up and transfer to the same plate.
6. Add ½ tsp of gingelly oil and fry the red chillies. Once they are done, remove and keep aside.
7. Add the rock salt and allow it to saute until the moisture evaporates and move to transfer plate. Allow this mixture to cool down completely.
8. Finally, add the curry leaves and fry them till the leaves turn crispy. Once done turn off the flame and allow it to cool down.
9. The fried dal varieties and curry leaves should be cooled for minimum 15 minutes under the fan.
Step 2 : Grinding the ingredients
1. Take a large mixer jar and grind all the roasted dal varieties in a mixer grinder i.e., till step number 7.
2. Add the roasted curry leaves and grind the entire contents till you get a slightly coarse powder.
3. Store this in an air tight container and this stays good for a month (shelf life)
Note –
1. I used wood pressed gingelly oil since this gives the best flavour. However, if you are unable to source this, you may use other refined cooking oil.
2. I cooked the spice and dhal varieties in medium flame throughout, if you wish to store this mixture for long, please reduce the oil content in Step 1 and cook in low flame.
3. Using rock salt is generally preferred in these types of spice mix/pickle preparation since it improves the shelf life. If you are unable to source it, please use regular table salt.
4. I prefer to use button chillies and you may use the long variety of red chilly too.
5. Adding asafoetida block gives best results, however you can use asafoetida powder if you are unable to source it.
6. Try to use the slightly mature curry leaves as using tender curry leaves will decrease the yield quantity and shelf life. Also you may not get the bright green in the end product
7. I personally do not like to consume the curry leaves while added in sambar or curries as it tends to get struck in your throat if not chewed properly, so we use this ratio of 3 tbsp of dhal per cup of curry leaves. However you can alter this ratio as per your preference.
Kindly leave your valuable comments for us to improve.
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