People keep suggesting me to eat curry leaves its so very gud for health, hair, skin nails etc etc, but I would look out for options on how to consume the curry leaves and which format? Confused!!! Until I tried a basic meliga podi (red chilli podi or Gun Powder as called by vah chef) I tried Google Maharaj my savior for any quires. Sometimes my frnds ask how do I search up Google So fast. And only thing I have to say is Google Maharaj Ki Jaiiiiii!!! Yet with Another frnd as we keep talking I keep googling side by side to get more info. So Google has been a very important part of my social networking.
Google Maharaj gave me various option and I learnt there is no harm to try out my own version though. Recipes Changed Person to Person as I kept browsing and Finally Tot lets give a Try With all ingredients mentioned in each site.
Curry Leaves - 2-3cups (washed and pat dry)
Channa Dal- 1/2 cup
Toor Dal - 1/2 cup
Dry Red Chillies - 3-4
Pepper Corns - 1tbsp
Hing - 1/2 tsp
Fried Gram Daal - 1-2 Tablespoon (see notes)
Garlic Flakes - 4-5 Sliced
Salt to taste
oil - 1tbsp
- Take a Heavy Bottom pan put in little oil and roast the curry leaves till all the moisture evaporates. Remove it keep it aside
- In the same pan next add in all the other ingredients except salt, hing & fried gram dal. In a low medium heat dry roast it nicely.
- In the half way through add in back the curry leaves and let it get along with dals n spices.
- Till now your whole house is filled with a strong aroma emitted. Roast till you get the well enough and the ingredients dried up loosing all its moisture. This will take abt 15-20 mins when done in low heat. (yes needs some patience of course)
- Let it cool.
- Once its cooled add in to the mixer , now add salt hing and fried gram dal, Grind it to a coarse powder.
- Check for salt and store it in air tight container.
- Eat it along with hot rice with ghee /idly/ dosa, with rice even sesame oil gives a great combo :) I can complete my whole meal with this podi :)
- Process of roasting everything in low heat is to remove all the moisture from the ingredients. The more more moisture it looses, The more shelf life increases.
- When I 1st made and when I tasted the Powder I was :O what???? so spicy? how can I eat it :-s oh all my hard works in vain!!! thats when I tot of adding fried gram dal. Trust me adding this not only normalized the taste but brought out excellent flavor to the curry leaves combination :)
- Adding fried bengal gram also gave nice light color blend to the podi, 1st time when i made the color was very dark green, but 2nd try was great I loved the light cooling effect color which came out
- Adding garlic is optional, but I love to add garlic
Will you believe once my aunt send one full branch of curry leaves and wanted me to make podi. Oh crazy and Im crazy too, I made it :) Was little difficult had to divide it into 2 batches and work out so to make sure all the moisture is removed properly. And I dint even measure the ingredients Just was pouring everything into the pan randomly. Surely im Crazy One Out There!!!!
Imagine The Aroma was so strong with the dals and spices my bro was choking and choking finally came to kitchen and gave me a warning " Dont do this next time when im at home" lolzzz