Fresh curry leaves are washed and dried under direct sunlight. They are then ground into powder. Store the dried curry leaves powder in a tight jar and use as required.
Makes: around 1/8 Cup Dried Curry Leaves Powder.
Fresh Curry Leaves 4 – 5 Cups Packed
Method of preparation:
Separate curry leaves and thoroughly wash them.
Pat them dry and spread on a cloth or a wide plate.
Let the curry leaves dry under direct sun light for a day or two or until the curry leaves are crisp.
Grind the dried curry leaves into fine powder.
Store the dried curry leaves powder in a tight jar.
Notes: Make sure to cover the curry leaves with a net cloth to avoid them from flying.
Suggestions: Use dried curry leaves powder as a substitute for fresh curry leaves in curries and fries.
Variations: You can also crisp the curry leaves in oven on low heat setting. You can use the curry leaves powder for the curry leaves rice recipe.
Other Names: Enda Pettina Karivepaku Podi, Dried Curry Leaves Powder.
Endapettina Chinta Chiguru.
Fresh tamarind leaves are thoroughly washed to remove any dirt particles and either dry them under direct sunlight for couple of days or place them in oven and dry them till crisp. The leaves can be used to make dal or rasam etc…
Makes: around a Cup of Dried Tamarind Leaves.
Fresh Tamarind Leaves around 2 Cups
Method of preparation:
Wash tamarind leaves thoroughly and pat them dry.
Spread the cleaned tamarind leaves on baking tray.
Preheat the oven to 180 F – 200 F.
Place the tamarind leaves tray for 1 hr 20 min to 2 hr.
Check in the last 15 – 30 min to make sure all the leaves are dry and crisp.
Alternatively, leave the tamarind leaves in direct sun light until dry and crisp.
Rub the crisp tamarind leaves between the palms to powder them if necessary.
Tightly store the dried tamarind leaves in clean dry jar.
Notes: Make sure to discard any big or fat stems before storing the tamarind leaves.
Suggestions: Make sure tamarind leaves are thoroughly dry before placing in the oven.
Variations: Check other dried Stuff here.
Other Names: Endapettina Chinta Chiguru, Dried Tamarind Leaves.
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