Curry Leaves are an indispensable addition to South Indian Cuisine. They are said to have many medicinal properties such as an antidiabetic, antioxidant, antimicrobial, anti-inflammatory, hepatoprotective, anti-hypercholesterolemic etc. Curry leaves are also known to be good for hair, for keeping them healthy and long. Here we present this nutritious powder from our book “Cooking at home with Pedatha” made with fresh tender curry leaves. It can be served with Idlis, Dosas or can simply eaten with rice.
- Jaggery or sugar (optional) 1 tbsp
- Oil 4 tbsps
- Salt to taste
To be roasted without oil
- Split black gram (husked) 2 tsps
- Bengal gram 2 tsps
To be roasted in oil
- Curry leaves 2 cups
- Red chillies 6-8, stalks removed
- Asafoetida powder small marble-sized chunk
- Tamarind medium lemon-sized
- Wash the curry leaves and pat dry.
- Dry roast the grams, each separately on a low flame, to deep brown.
- Heat the oil and roast the curry leaves on a low flame until crisp. Take care to see that they remain green. Remove from oil and set aside.
- In the same oil, roast the chillies until crisp and bright red, but not brown. Remove the chillies from the oil and set aside.
- Next, roast the asafoetida (after tearing it into bits) for 10-15 seconds. Press with a ladle so it roasts well. Remove from oil and set aside. Alternately, you may dry roast 1 tsp of readymade asafoetida powder.
- Finally, roast the tamarind. Press with the ladle so it roasts well. Remove from oil and set aside.
- Grind all these ingredients along with salt and jaggery into a powder, neither too fine nor too coarse. Cool and store in an airtight container.
Serve with idlis, dosais or mix into steamed rice.
Sia of Monsoon Spice has tried the Curry Leaf Powder from our book and says, “This Curry Leaves Chutney Powder is one of my favourite condiments to have with some crisp Dosa or fluffy and spongy Idli or simple steam cooked rice and chilled curds/yogurt.” She also posted this on her blog Beyond Curries.