Preparing South-Indian Karuvepalai Podi | Curry-leaves Gun Powder safely

It is essential to prepare meals safely to help stop dangerous bacteria from spreading and rising. You possibly can take some steps to assist shield your self and your family from the spread of harmful micro organism.
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Wash your hands

Your fingers can easily spread micro organism around the kitchen and onto food. It is vital to all the time wash your fingers completely with cleaning soap and heat water:

earlier than starting to prepare meals
after touching uncooked food comparable to meat, poultry and vegetables
after going to the toilet
after touching the bin
after touching pets

Do not forget to dry your arms thoroughly as effectively, as a result of moist fingers unfold bacteria extra easily.
Keep worktops clear

Earlier than you start getting ready food, it’s important worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw meat, poultry, eggs or greens you may want to clean them totally.

It's best to change dish cloths and tea towels repeatedly to keep away from any bacteria rising on the fabric.


South-Indian Karuvepalai Podi | Curry-leaves Gun Powder
South-Indian Karuvepalai Podi | Curry-leaves Gun Powder

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We hope you got benefit from reading it, now let’s go back to south-indian karuvepalai podi | curry-leaves gun powder recipe. To cook south-indian karuvepalai podi Here is how you do that.

The ingredients needed to prepare South-Indian Karuvepalai Podi | Curry-leaves Gun Powder:
  1. Get 1/4 cup chana dal/ split chick pea lentil
  2. Get 1/4 cup udad dal/ split black lentil
  3. You need 2 teaspoons Moong dal/ split green lentil
  4. Use 2 teaspoons whole coriander seeds
  5. Get 2 stalks curry leaves
  6. Provide 1/4 cup desiccated coconut
  7. Use 1/4 teaspoon hing/ aesafoetida
  8. You need 6-10 dry red chillies
  9. Prepare 2-3 Kashmiri chillies for colour (optional)
  10. Prepare 1/8 teaspoon citric acid
  11. Use 1/2-1 teaspoon salt
Steps to make South-Indian Karuvepalai Podi | Curry-leaves Gun Powder:
  1. Roast all dals by stirring constantly on low flame. Remove in a bowl and let cool.
  2. Roast coriander seeds for 4-5 minutes. Add to the bowl with dals.
  3. Grind the ingredients add Also roast red chillies and set aside.
  4. In the same pan add curry leaves and roast until its completely dehydrated and you can here the crumbling sound once crushed.
  5. Roast coconut plus hing for seconds and add to the rest of the roasted ingredients.
  6. Let everything cool completely.
  7. Add ingredients to a mixer jar, add citric acid and salt. Grind to fine powder. I do not grind very fine like flour, I leave to fine semolina like texture.
  8. Enjoy with your favourite meal.

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