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.
Spicy Coriander Powder.
Whole coriander seeds are roasted in a pan till aromatic. Chana dal and spices are also roasted and ground into fine powder along with coriander seeds. The powder is then stored tight in a jar and can be served with idly, dosa etc or with steamed rice and dollop of ghee.
Makes: around 1/2 Cup of Spicy Coriander Powder.
Coriander Seeds 1/4 Cup
Chana Dal 1/8 Cup
Dried Whole Red Chili 4 – 5
Cumin Seeds 1/4 tsp
Garlic 3 Cloves
Salt to Taste
Oil 1/4 tsp
Method of preparation:
Lightly crush the garlic cloves.
Break the dried red chiles into pieces.
Heat oil in a heavy bottomed pan on low flame, add garlic cloves, coriander seeds, chana dal, cumin seeds and whole red chiles and fry till aromatic or until chana dal is light golden brown in color.
Cool all the roasted ingredients to room temperature.
Grind the roasted ingredients into powder along with sufficient salt.
Store in a dry place and this coriander seeds powder stays fresh for couple of months.
Serve spicy coriander powder with idly, dosa or plain steamed rice and dollop of ghee.
Notes: Make sure not to burn any of the ingredients while roasting.
Suggestions: Adjust spice with red chili.
Variations: Check other spice powders here.
Other Names: Spicy Coriander Powder, Dhaniyala Karam.
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