Curry-leaves Gun Powder recipes on the web within the one stop place that is cooking guide. Whether you are on the lookout for a formidable appetizer, an elaborate meal, or a quick and straightforward South-Indian Karuvepalai Podi
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The ingredients needed to make South-Indian Karuvepalai Podi | Curry-leaves Gun Powder:
- Use 1/4 cup chana dal/ split chick pea lentil
- Get 1/4 cup udad dal/ split black lentil
- Provide 2 teaspoons Moong dal/ split green lentil
- Take 2 teaspoons whole coriander seeds
- You need 2 stalks curry leaves
- Provide 1/4 cup desiccated coconut
- You need 1/4 teaspoon hing/ aesafoetida
- Prepare 6-10 dry red chillies
- You need 2-3 Kashmiri chillies for colour (optional)
- Prepare 1/8 teaspoon citric acid
- Get 1/2-1 teaspoon salt
Instructions to make South-Indian Karuvepalai Podi | Curry-leaves Gun Powder:
- Roast all dals by stirring constantly on low flame. Remove in a bowl and let cool.
- Roast coriander seeds for 4-5 minutes. Add to the bowl with dals.
- Grind the ingredients add Also roast red chillies and set aside.
- In the same pan add curry leaves and roast until its completely dehydrated and you can here the crumbling sound once crushed.
- Roast coconut plus hing for seconds and add to the rest of the roasted ingredients.
- Let everything cool completely.
- 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.
- Enjoy with your favourite meal.
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