Curry Leaves Powder

Karivepaku Podem.

Curry leaves powder is prepared by frying the fresh curry leaves till they turn a little crisp. They are then ground into fine powder along with roasted chana dal and other spices. Curry leaves powder can be stored in a dry dark place and served with steamed rice or with idli, dosa etc.
Makes: around 1 cup of Curry Leaves Powder.

Ingredients:

Fresh Curry Leaves 2 Cups
Chana Dal 2 tbsps
Tamarind 1 inch sized ball
Garlic 4 Cloves (optional)
Whole Red Chiles 5 – 7
Mustard Seeds 1/4 tsp
Cumin Seeds 1/2 tsp
Fenugreek Seeds a small Pinch
Salt to taste
Oil 2 tsps

Method of preparation:

Break the red chiles into small pieces.
Peel and lightly crush the garlic cloves.

Heat a tsp of oil in a pan on low heat, add curry leaves and fry till the leaves crisp up a bit.
Remove the curry leaves onto a plate.
Add another tsp of oil in the same pan, add mustard seeds and cumin seeds.
When mustard seeds start spluttering, add fenugreek seeds and chana dal.
When chana dal turns light golden brown, add red chiles, garlic cloves, tamarind and salt.
Once red chiles change color, remove the pan from heat and add the curry leaves.

Cool the ingredients to room temperature and grind them into fine powder using a spice grinder.
Store the curry leaves powder tight in a jar and it stays fresh for couple of months.
Serve curry leaves powder with steamed rice and dollop of ghee or with idly, dosa etc.
Notes: Make sure not to burn any of the ingredients.

Suggestions: For a better shelf life avoid using garlic cloves and instead use few pinches of asafoetida. Use sun dried curry leaves if desired.
Variations: You can also add a tbsp of urad dal and few pinches of peppercorns.
Other Names: Curry Leaves Powder, Karivepaku Podem.

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Plantain Chutney Powder

Aratikaya Podi.

Plantain / green banana is sliced and roasted till little crisp. Then the plantain is ground into fine powder along with dalia and spices. Tamarind and jaggery provide contrasting dimensions to the plantain chutney powder. Serve the plantain powder with steamed rice or with idly, upma etc.
Makes: around 1 1/4 Cups of Plantain Chutney Powder.

Ingredients:

Plantain 1 Medium
Dalia / Putnala Pappu 1/2 Cup
Whole Dried Red Chiles 2 – 4
Tamarind 1 inch Piece
Jaggery 1 inch Block
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Broken red Chiles 4
Turmeric a Pinch
Asafoetida a pinch
Curry Leaves 4
Oil 1/4 tsp

Method of preparation:

Remove ends, remove thick skin and wash the plantain.
Thinly slice the plantain into circles.

Heat a pan on medium heat, add plantain circles.
Dry roast the plantain until they crisp up a bit indicated by curling of the circles.
Remove the pan from heat and add the dried red chiles to the warm pan.
Cool the roasted plantain to room temperature.

Grind roasted bengal gram / dalia along with tamarind, jaggery and salt into fine powder.
Then add roasted plantain circles and red chiles and grind again into fine powder.
Remove the plantain powder onto a bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat.
Once talimpu is cooled, add the ground plantain powder and mix well.
Store plantain chutney powder in a dry jar and it stays for couple of weeks.
Mix plantain chutney powder with few drops of ghee and serve with idly, dosa, upma, rice etc.
Notes: Make sure to roast the plantain well.

Suggestions: If plantain circles are soft, put them back in the hot pan and roast on medium low flame till they crisp up a little.
Variations: Also roast the plantain circles in oven.
Other Names: Plantain Chutney Powder, Aratikaya Podi.

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