Karivepaku Podi (Spiced Curry Leaf Powder)

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Serving Size : 1 servings.
Category : Curry


Amount Measure Ingredient -- Preparation Method
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150 gram curry leaves
8 dry red chiles
2 tablespoons coriander seeds
2 teaspoons split black gram
1/2 teaspoon fenugreek seeds
1 1/2 teaspoons cumin seeds
6 cloves garlic
2 teaspoons oil
1 3/4" marble tamarind paste
salt -- to taste



Ready, set, cook!



Heat oil in a small skillet and add coriander seeds, fenugreek seeds,
tamarind, split black gram and dry red chiles. Fry until the black
gram changes color. Remove from heat and transfer the contents to
another dish to cool. In the same skillet, in the remaining oil, add
curry leaves and fry on low heat until curry leaves turn dry (some of
the water content of the leaves evaporates). Remove from heat. Let
cool. Now blend the contents of the dish, salt and curry leaves in a
processor to the consistency of coarse semolina (like brown sugar).
Now add cumin seeds and garlic and blend for a minute. Goes well with
plain white rice served with butter. Stays good up to a month.