Making curry leaves powder is very easy. Make it once and relish it for next few months. They can be served along with steaming hot idlis, dosas, curd rice, plain steaming hot rice+ghee/oil etc.
I sometimes add a tablespoon of this to any vegetable or curries too to enhance taste and flavor. These type of spice powders come very handy when you are lazy to cook or running out of time.
Here’s mom’s version of it..
4 cups curry leaves, cleaned, removed from stem,
1/2 cup urad dal,
5-6 dried red chillies,
1/2 inch piece of whole asafoetida,
1 tbsp of sesame seeds,
Tamarind, slightly bigger than the size of one lime,
1 tsp oil from roasting
Salt as per taste
- Heat 1/2 tsp of oil in a non stick pan and fry the asafoetida until if puffs up. Remove and set aside.
- In the pan roast the red chillies. Remove and set aside.
- Next, roast the urad dal until golden brown. Remove and set aside.
- Roast the sesame seeds until they start to splutter. Remove and set aside.
- Add the remaining 1/2 tsp of oil and fry the curry leaves until they lose colour and start to turn crispy. Remove and set aside.
- Once all the ingredients have cooled down, put them in a mixer and churn. Add tamarind and salt and powder until its grainy in consistency. Check for salt, spice and tang and adjust.
- Serve with hot rice and ghee.
- You can store this powder for a long time upto 3 months. Always store in a dry and cool place.
- Keep the flame on low level while roasting the curry leaves or they will burn easily.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thefitdotme