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

Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, south-indian karuvepalai podi | curry-leaves gun powder. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

South-Indian Karuvepalai Podi

To get started with this particular recipe, we have to first prepare a few components. You can have south-indian karuvepalai podi | curry-leaves gun powder using 11 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make South-Indian Karuvepalai Podi | Curry-leaves Gun Powder:
  1. Take 1/4 cup chana dal/ split chick pea lentil
  2. Take 1/4 cup udad dal/ split black lentil
  3. Make ready 2 teaspoons Moong dal/ split green lentil
  4. Take 2 teaspoons whole coriander seeds
  5. Make ready 2 stalks curry leaves
  6. Make ready 1/4 cup desiccated coconut
  7. Get 1/4 teaspoon hing/ aesafoetida
  8. Get 6-10 dry red chillies
  9. Take 2-3 Kashmiri chillies for colour (optional)
  10. Get 1/8 teaspoon citric acid
  11. Take 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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