Curry leaves powder

This is a flavourful powder prepared with curry leaves which are roasted and ground to powder. It tastes great when mixed with rice and a generous amount of ghee or sesame oil. It is also a delicious side for idli or dosa. It will stay good for months. Curry leaves are used for tempering in most of the south Indian dishes to add flavor.

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Prep Time 10

Cook Time 5

Resting Time 4

Total Time 15

Servings: 4 people

Cuisine: Indian

Calories: 1234

Ingredients Method

Ingredients

1 cup curry leaves tightly pressed
2 Tbsp. split yellow lentils
1 Tbsp. split black gram lentils
3 dry red chillies
¼ tsp cumin seeds
Small lemon sized tamarind
One pinch asafetida
Salt to taste

Method

Extract the curry leaves from the stem and wash then. Spread the washed curry leaves on a cloth/kitchen towel to dry.
Dry roast yellow lentils, black gram lentils and red chillies.
Dry roast curry leaves well till the leaves break when crushed with finger.
Transfer the roasted ingredients to a blender, add salt, asafetida and tamarind.
Ground all the ingredients into slightly coarse powder.
Transfer to an airtight container and serve with breakfast dishes like idli/dosa or steamed rice.