Curry Leaf Powder

Ever wondered about the goodness of consuming the wonderful cooked Curry Leaf when thrown into curries and gravies as a garnishing!!!
It is not a myth that Curry Leaf is good for hair growth, retains the colour of the hair and prevents premature falling of  hair  as well!!

Curry Leaf is the wonder leaf which is rich in medicinal value.  It is widely used in South Indian cuisine.  It is a good remedy for nausea and indigestion.
It lowers Cholesterol and controls blood sugar levels
A dash of asafoetida powder in a glass of buttermilk with crunched curry leaves is the best drink to alleviate any stomach queasiness or indigestion.

It is known as Karuvepillai in Tamil Nadu, Karuvepaaku in Andhra Pradesh and Kadi Patta in the Northern Parts of India….. 

INGREDIENTS

4 Cups Curry leaves
¼ Cup Channa Dal
¼ inch piece Asafoetida or
½ Tsp.Asafoetida Powder
5-6 Red Chillies
2 Tsp Oil
1 ½ Tsp Salt

Curry Leaf podi

Curry Leaf Powder

Preparation

Dry roast the channa dal and set aside
Heat the oil in a pan
Add the red chillies, asafoetida and fry for a minute or two
Drain this out and in the remainder of the oil, fry the curry leaves till the curry leaves crackle in the hand and keep aside.

Grind the above mix into a fine powder

Note: Optional to peel 2 cloves of garlic when grinding it into a fine powder.

Serving Suggestions:

Curry leaf Powder is eaten with rice and ghee. The curry leaf powder keeps fresh  for as long as 4-6 months if stored in a cool place.
Ideal and handy for camps and long stays away from home.

 

Comments

  1. sue mcelwaine says:

    Hi Shoba, very glad to see this recipe as my curry leaf tree is under utilised. Does it matter that my asafoetida powder is out of date by 12months. It was sealed until last week, and is very hard to get hold of where I live.

     
    • Shobha Krishnan says:

      Hi Sue thanks for your comment – you can use the asafoetida especially as it had been sealed and stored. For this recipe it is fine to use the powder although it is a year old
      The curry leaf anyway will overpower any other flavours! Let me know how you go – thanks and appreciate you browsing and believing in the CWS recipes!

       
      • sue mcelwaine says:

        Well, I made the curry leaf powder and love the taste but as I only had dried yellow split peas instead of channa dal, the end result was still a bit chunky instead of smooth. Anyway sprinkled some over vegetable rice and enjoyed it. Thanks Shoba for your recipe and advice.

         
        • Shobha Krishnan says:

          Thanks Sue – appreciate your feedback! The yellow split peas should do the job as well as the channa dal…..! Happy Cooking!

           

Speak Your Mind

*