Spices from India

Spices from India have been the soul of global cuisine since time immemorial. Indians have been well versed with growing spices and also with their culinary and medicinal applications much before the rest of the world. The lure of these spices has led to historic explorations, wars and conquests and the country continues to retain its stature as the Spice Bowl of the World.

Spices from India

Spices from India have been the soul of global cuisine since time immemorial. Indians have been well versed with growing spices and also with their culinary and medicinal applications much before the rest of the world. The lure of these spices has led to historic explorations, wars and conquests and the country continues to retain its stature as the Spice Bowl of the World.

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Karuvepillai Podi recipe

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Recipe Cuisine: Indian  |  Recipe Category: Lunch 
Prep Time: 5 mins    |  Cook time: 5 mins    |  Makes: 1 cup

Click here to read karuveppilaipodi in tamil

Ingredients

Curry leaves - 1 cup tightly packed

Urad dal/ Uluthamparuppu - 1/2 cup

Red chillies - 10

Coconut gratings - 3 tbsp

Asafoetida - 1/4 tsp

Salt - As needed

Method

1. I tried microwaving for making the curry leaves crisp for powdering it easily. And it did a great job in just 3 minutes! Just spread the cleaned leaves in the microwave oven’s plate.(its should not be watery, so dry in a newspaper after washing the leaves). Microwave in high for 2-3 minutes. Just microwave one minute per one time. Just spread the leaves with hand each time to ensure evenness. Give 2 minutes standing time to feel the crispness. 

2. Fry urad dal, red chillies and coconut until golden brown. Cool down and first grind red chillies, coconut, asafoetida, salt and curry leaves together to a fine powder.

3. Then lastly add Urad dal and grind to a coarse powder.

Notes

You can fry curry leaves in tawa too instead of microwave oven. Just heat a non-stick pan and add the curry leaves, give stirs now and then and switch off the stove once nice aroma rises. Leave it as such in tawa for 2 minutes to make it crisp. Then proceed.

Coconut and asafoetida adds a nice flavour to the podi.

This makes an ideal lunch box rice too. Just season with mustard, urad dal and cashews and add it to the rice and mix the powder along with sesame oil.

Transfer to an airtight container and if you want to keep it for a month can keep refrigerated. Mix with sesame oil and hot steamed rice to make karuvepillai sadam. It goes well with Idli / Dosa too!

Hello everyone! This is Rajeswari from Rak’s Kitchen. I share some of the authentic recipes that I learnt from my mom and mom-in-law. All these day to day cooking recipes include our Indian spices that are easily available and these spices help in a way to balance our health in day to day diet easily.

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Nov 062017

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