Curry leaves are rich in iron and calcium. It’s the easiest source of vitamins and minerals. It’s easily available every where and one can include in diet in many ways. In South India we almost use in every vegetable and Dal preparations. But to get maximum benefits out of it I prefer to make this powder as it not only good for health but also comes handy when you are running out of veggies. It tastes heavenly when it is served with hot rice and Ghee. Each and every morsel filled with lip smacking aroma gives you an authentic taste. Let’s go in to the recipe.
Cuisine: south Indian
Course: Main course, side dish
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
✓ Rich in iron
✓ Improves digestion
Curry leaves – 10 twigs fresh
Coriander seeds- 1 tbsp
Cumin seeds- 1 tsp
Salt to taste
Oil – 1 tbsp
Tamarind- small lemon sized
Garlic pods- 8 to 10
✓ fry in low flame so that red chilli will not turn black .
✓ curry leaves should be crispy and crunchy after frying.
1. In a pan heat 1/2 tbsp oil. To this add coriander seeds, cumin seeds and red chillies and fry well in low flame. Remove and Keep aside.
2. Add 1/2 tbsp oil in kadai. Once oil heats add curry leaves and fre in low flame till crisp. Add tamarind in-between.
3. let cool all the ingredients.
4. In a mixer jar dry grind chillies, coriander, cumin and salt together.
5. Once it is finely grounded add curry leaves too n grind well to a fine powder. Now add garlic pods and grind Coarsely.
6. Adjust salt if needed.
7. Serve with hot rice and ghee.