>> Saturday, September 20, 2008
Curry Leaf (Karivepaku/Kariveppilai) is the most commonly used herb used as seasoning in almost all the dishes especially in South India. I simply love the aroma that comes from this herb and also the taste. I know some people simply take the herb out and don't eat it. For such of those people, curry leaf is rich in its medicinal value. They help in better digestion. It also promotes better hair growth. My mother used to make sure we eat atleast 2 spoons of this powder mixed with rice and ghee.
Curry leaves - 3 cups
Coriander seeds - 11/2 cup
Cumin seeds - 2 spoons
Dry red chilli - handful ( or more if you want it spicy)
Urad dal - 1 cup
Chana dal - 1/2
Tamarind - lemon size ball
Oil - 1/2 tsp
1. Pick the leaves from the stem, wash and dry them on a fine cloth. The leaves should be completely dry.
2. In a pan, fry the above spices individually (except curry leaves, red chilli and tamarind) until golden brown ( you can fry all of them together, but individually is preferred) .
3. After that, in the same pan, take 2 drops of oil and fry the red chilli's, after that, add 1 more drop of oil and fry the tamarind. In the same add few more drops of oil and fry the dried curry leaves.
4. In a blender, blend the spices first with some salt to a course powder. Then add the curry leaves and again blend to a fine powder. Adjust salt if required.
Serve this with hot rice and ghee.