Curry Leaves Chutney Powder Recipe / Kariveppila Chammanthi Podi Recipe / Curry Leaves Idli Powder Recipe / South Indian Curry Leaves Chutney / Curry Leaves Chutney Dry.
Kariveppila adds medicinal values as well as taste to our food!!!!
We, Indians use curry leaves known as Kari Patta in Hindi mainly for seasoning which gives a intense aroma all around. We usually fry curry leaves either in the beginning with chopped onions or at the end of the preparation while seasoning the cooked curries. It enhances the taste and flavor of the curries. But when we see cooked curry leaves in our plates, we…. pick them up and discard them, don’t we? Unfortunately most of us push them aside on our plate.
Hmm, nowadays whenever I see them on my plate, I swallow it thinking of numerous nutrients it brings in!! We surely will start loving this medicinal plant when we realize its excellent healing and medicinal power.
Curry leaves are a very rich source of folic acid and iron, which helps fight anemia. It has got anti-inflammatory benefits and so it improves digestion. It is also a rich source of Vitamin A which prevents cataract. It is good for treating diabetes too. Curry leaves have an amazing power to reduce the heat of our body and it’s good for improving eyesight. Wow, still you can’t love it?!!
Recently I read an article somewhere which says about the benefits of curry leaves to our hair. It was really an awesome article which makes us aware of the benefits of curry leaves and most… part of the article was totally a new knowledge to me. I heard in my childhood from one of my aunties that to reduce the cholesterol level one should consume the curry leaves water. For this you have to boil water with curry leaves for minimum half an hour and then filter it and use it. You can store this in refrigerator and use it for the next few days as it’s difficult to make this healthy water daily. Thanks to the aunty who gave me this very important health tip, I can now share with other people who are suffering from cholesterol.
We get curry leaves in Indian supermarkets in Kinshasa, but often not that fresh. Curry leaves are not so common here unlike in Kerala. Thank God, here my cook brings fresh bunch of curry leaves whenever I ask him for. It’s quite difficult to grow our own curry leaves plant in big pots if we don’t have outdoors. My parental house is having one big curry leaves tree since I was a child and we used to trim it often so that new branches comes out. Local vegetable vendors use to come there to get curry leaves and my mom use to give them for free.. )
Curry leaves have a short shelf life. What I do here when I get the fresh curry leaves is, wash them well in cold water, pat fry it, fold it in a wet cloth and keep it in a zip lock bag in the refrigerator. For me it works out well and we can keep it for two or three weeks..
Ingredients for Curry Leaves Idli Dosa Powder:
Curry leaves – 2 cups (loosely packed)
Grated Coconut – ½ cup
Oil – 1 tbsp.
Mustard Seeds – ½ tsp.
Cumin Seeds – 1 tsp.
Fenugreek Seeds – 1 tsp.
Chana Dal (split Bengal gram) – ½ cup
Urad Dal (Split Black Gram) – 2 tbsp.
Tamarind pulp – 1 tsp.
Red Chilies – 5
Black Pepper Corns – 1 tsp.
Garlic – 2 cloves
Asafetida (Hing) powder – a pinch
Salt – to taste.
How I made Karuveppila Chutney Powder:
Remove curry leaves from its stalk and wash it well. Pat dry it and keep it aside.
Heat a thick bottom pan in medium heat. Add oil. When the oil is hot enough, add mustard seeds. When it pops up, add cumin seeds, fenugreek seeds and asafetida and sauté. Add Pepper corns and dry red chillies. Now add Garlic cloves and fry. Add chana dal and urad dal. Dry roast till it gets golden brown. Transfer all these in to a plate and keep it aside.
In the same pan dry roast the grated coconut till it gets golden brown. Lower the flame and add curry leaves. Add curry leaves. Sauté till the curry leaves are crispy. Once everything cools down, transfer all ingredients to a blender along with salt and grind to fine or coarse powder. Your Curry Leaves chutney powder is ready to be served.
My Recipe Notes on Curry Leaves Chutney Powder:
1. Take all ingredients without allowing moisture in it.
2. Use this for a couple of days. If you want to use it for a longer period, put it in an air tight container and keep it in the refrigerator.
3. You can make curry leaves crispy by using microwave.
4. This goes well with curd rice, a good combination with dosa and idli etc.,
Happy days.. Cheers.. Seena.
N.B:
Please Subscribe to Our YouTube Channel, ‘Seenas Food Basket’.
To get all the latest updates, connect with us on Facebook, Twitter, Pinterest and Instagram. It will keep us motivated.
You have an option to add your Comment on our website. Just go to the recipe page and scroll down. You can see the space provided there to comment. Pls. add your feedback there both, positive and negative.
Hope you liked our Recipes with its step by step explanation and the ‘TIPS’ and ‘RECIPE NOTES’. Pls. support us by SHARING it and clicking on the ‘LIKE’ button of our Facebook Page, so that you will get our latest recipes on your news feed without missing them.
Try out this and let us know what you think.. We love to see your creations. So, when you try out this recipe, take a picture and email it to seenasfoodbasket@gmail.com.
കറിവേപ്പില ചട്ണി പൊടി റെസിപ്പി.
Curry Leaves Chutney Powder / Kariveppila Chammanthi Podi.
Description
Curry leaves are a very rich source of folic acid and iron has got a lot of health benefits. This chutney powder is so easy to make and goes well with Idli, Dosa and Rice.