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Curry leaves have medicinal properties like they are anti oxidant, anti diabetic, anti inflammatory and are natural flavouring agents. It protects liver and heart, fights cancer, helps in digestion and maintains blood sugar levels.

Normally I use curry leaves as a flavouring agent in lot of my south Indian dishes. The leaves which are used as tempering is removed and thrown, not eaten because it has bitter taste. One day I tasted curry leaves powder at my friends house and decided why not prepare and eat it this way as curry leaves have lot of nutritional and health benefits. I brought lot of curry leaves from my parents house as no pesticides are used and made curry leaves powder. When added to hot steamed rice with little clarified butter gives an awesome taste.

INGREDIENTS

Curry leaves                    4-5 cups
Asafoetida                        1/2 tsp
Cumin/jeera seeds          1 tsp
Pepper                              1 tbsp
Urad dal                           1/2 tea cup
Salt to taste

METHOD

Wash the curry leaves and pat dry in a kitchen towel. Spread and dry it for a day. Make sure the leaves are fully dry. Next we have to dry roast every ingredient one by one.

Heat a large kadhai/ deep frying pan. Add asafoetida and fry it on medium heat for a minute, don’t burn it. Take it out and keep it ina plate. Now add the jeera in the same kadhai on medium heat roast it, don’t crackle it. Take it out and put ît in the same plate. Add pepper, roast it till it becomes hot. Take it out and put it in the same plate. Add urad dal and roast till it becomes crunchy or golden brown in colour, add to the same plate. Keep it aside. Let it all cool down.

Take the same pan which will be hot, turn  off the fire. Add the curry leaves and keep on turning it , if the kadhai/ pan cools down heat it and once the pan becomes hot ,turn off the heat. The pan has to be heated two three times. Keep on turning the leaves till it becomes crispy.  When crushed with hands it should crumble. Let it cool down.

Let everything come to room temperature . In a blender blend the roasted urad dal, jeera, asafoetida, pepper and salt to a fine powder. Then add the curry leaves and powder it fine. Spread it in a plate. After sometime store it in a tight container.

This can be served with hot steamed rice with ghee/butter.

Categories: side dish - dry, veg

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