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curry patta podi
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3.67 from 3 votes

Curry Leaves Podi

Curry Leaves Podi- A healthy spice mix made with curry leaves ,lentils and few spices
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side Dish
Cuisine: South Indian Cuisine
Keyword: curry leaves podi, idli podi
Author: anjanaskc

Ingredients

  • 5 cup Curry Leaves / Kadi Patta tightly packed
  • 4 tbsp Bengal gram /chana daal
  • 4 tbsp White Lentils / Urad ki dal (dhuli)
  • 1.5 tbsp Pigeon Pea / Tuvar / Arhar ki daal
  • 2.5 tbsp Coriander Seeds / Sabut Dhaniya
  • lime size Tamarind / Imli
  • 6 Dried Red Chilli, Whole
  • 1.5 tbsp Cooking Oil
  • 1.5 tsp Peppercorns / Sabut Kali Mirch
  • 2 tbsp Cumin Seeds / Sabut Jeera
  • 1/2 tsp Asafoetida / Hing powder
  • 1 tsp Jaggary / Gud * optional
  • To taste Salt / Namak

Instructions

  • Wash the curry leaves in enough water and wipe them well with a kitchen napkin.
  • Spread the leaves on a cloth and dry for 5-6 hours in the shade or under the fan or just pop in the microwave and heat for 3-4 minutes on medium high.(dont sundry else the leaves will become pale yellowish)
  • Now add the semi dried curry leaves in a pan and roast on low flame till the leaves dries completely and become crisp ,but take care not to over roast the leaves ,they should remain green in colour.
  • Now heat oil 1 tsp oil in a pan and roast the red chilies till they slightly change their color and become crisp,then take out from the pan.
  • Now add the coriander,cumin and pepper and roast till they slightly change colour and just start giving a nice aroma.take out and spread in a plate to cool down.
  • Now add 1 tsp oil in the pan and all the lentils and roast them till they become golden and crisp.Now switch off the flame and add the asafoetida and tamarind and mix well .
  • Let all the ingredients come to room temperature.
  • Add all the roasted ingredients and salt in the mixer jar and grind coarsely.
  • Now add the dried curry leaves and jaggary and grind again to make a slight coarse powder (You can grind it fine or semi coarse,it depends on your preference.)
  • Store in a airtight jar and enjoy with your meal.stays fresh for about a month at room temperature ,you can also store it in the refrigerator for a long shelf life.
  • Enjoy it with rice,khichdi, upma,idly, dosa or as a side dish with your main course meal.