Saturday, 6 December 2014

Curry Leaves Powder (கறிவேப்பிலை பொடி)


Curry leaves (கறிவேப்பிலை) are essential part of Indian cuisine. Though they are often used as seasoning and flavoring agents, curry leaves can be used to make mixed rice, chutney, kuzhambu and masala powder. Curry leaves are rich in calcium, iron, folic acid and vitamin A. In native medicine curry leaves are used to treat anemia, indigestion and hair fall.  They are used in Ayurveda for their anti-diabetic properties. Curry leaves powder (கறிவேப்பிலை பொடி) can be mixed with hot rice and ghee to make ‘Curry leaves rice’ (கறிவேப்பிலை சாதம்). My grandmother often recommended curry leaves rice to help ease digestion. Let us see how to make curry leaves powder today.

Curry leaves powder - Ingredients
Ingredients:
Curry leaves – 1 teacup or 200ml measure
Urad dhal – 1 small hollow ladle or 50ml measure
Bengal gram dhal – 1 small hollow ladle or 50ml measure
Red chilies – 2 no
Salt – to taste

Method: Roast curry leaves in a kadai on medium flame till they start to change color on the edges. Transfer to a bowl. Now roast urad dhal, Bengal gram dhal and red chilies till the dhals turn light brown in color. Switch off the stove and allow the fried ingredients to cool. Roasted curry leaves will be crunchy. Later grind all the ingredients with required salt into a fine powder using the mixer grinder.

Curry Leaves Powder (கறிவேப்பிலை பொடி)
Store in a airtight container!
How to store: Allow the powder to cool and store in an airtight container. Always use a dry spoon. If stored and handled properly, curry leaves powder remains fresh for at least a month. 

How to make curry leaves rice:  Add 2 teaspoons of curry leaves powder and 1 teaspoon of ghee to a teacup of cooked rice. Mix well and serve hot. You may adjust the quantity of curry leaves powder to suit your taste.

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