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