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Season's best comfort food to be served with rice and a spoonful of ghee.
Ingredients:
- 2 Cups Curry leaves
- 1 Tbsp Black Pepper Seeds
- 1 Tbsp Coriander Seeds
- 1 Tbsp Tamarind
- Salt to Taste
- 1 Tbsp Ghee
- 5 to 7 Garlic Cloves(optional)
Procedure:
- Discard the curry leaves from the stem. Wash and dry them in the shade.
- Roast black pepper seeds, coriander seeds and tamarind. Keep them aside.
- Heat ghee in the same pan and fry curry leaves. Fry them till the moisture of the leaves goes off and they become crispy.
- Allow all the ingredients to cool.
- Add all the ingredients except curry leaves and garlic to blender jar.
- Grind them to make fine powder.
- Add curry leaves to it and grind it fine powder.
- If adding garlic cloves, add them at this stage.
- Lastly add garlic cloves to it and press whip or pulser in the blender.
- Spread this powder in a wide plate. Add salt to it.
- Mix it well and store in an air tight container.
- It can be stored for a period of 2 to 3 months.
- Serve karivepaku podi with hot piping rice.
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