Karivepaku karam podi curry leaves powder Andhra style

Name: Karivepaku karam podi curry leaves powder Andhra style
Cuisine: Indian
Ingredients: 1 cup curry leaves; 2 tablespoon urad dal; 1 tablespoon Chana(gram) Dal; 1/4 teaspoon fenugreek seeds; 15 red chillies; 1/4 teaspoon turmeric powder; 1/4 teaspoon Hing/asafoetida; 1 tablespoon coriander seeds; 1 teaspoon cumin seeds; 1 gooseberry sized tamarind; 10 garlic cloves; 2 tablespoon oil; to taste Salt

Harshitha Gurukumar @cook_14190807

Mysore

#flavour1 it's very healthy as it contains curry leaves and urad daal. Can be used as idli podi also mixed up with rice and ghee

Harshitha Gurukumar @cook_14190807

Mysore

#flavour1 it's very healthy as it contains curry leaves and urad daal. Can be used as idli podi also mixed up with rice and ghee

Saved

Ingredients

1 cupcurry leaves
2 tablespoonurad dal
1 tablespoonChana(gram) Dal
1/4 teaspoonfenugreek seeds
15red chillies
1/4 teaspoonturmeric powder
1/4 teaspoonHing/asafoetida
1 tablespooncoriander seeds
1 teaspooncumin seeds
1gooseberry sized tamarind
10garlic cloves
2 tablespoonoil
to tasteSalt

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Steps

1

Heat oil in a pan add channadaal and urad daal fry on low flame. Add coriander seeds, Methi seeds and jeera fry for 30 seconds. Add hing and turmeric fry for couple of seconds.
2

Add red chillies fry for 30 seconds. Add curry leaves and fry till leaves become cryspy on low flame
3

Cool the mixture. Grind the garlic roughly and keep it aside. Add tamarind and salt in mixture and powder it.
4

After powdered add garlic and grind little so that garlic get mixed up with powder.
5

Store in air tight container. Can be stored for 1 month with out refrigerating. Serve with idli, dosa or hot rice with ghee.