Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, south-indian karuvepalai podi | curry-leaves gun powder. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
South-Indian Karuvepalai Podi
To get started with this particular recipe, we must first prepare a few components. You can cook south-indian karuvepalai podi | curry-leaves gun powder using 11 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make South-Indian Karuvepalai Podi | Curry-leaves Gun Powder:
Prepare 1/4 cup chana dal/ split chick pea lentil
Make ready 1/4 cup udad dal/ split black lentil
Prepare 2 teaspoons Moong dal/ split green lentil
Take 2 teaspoons whole coriander seeds
Take 2 stalks curry leaves
Take 1/4 cup desiccated coconut
Get 1/4 teaspoon hing/ aesafoetida
Prepare 6-10 dry red chillies
Get 2-3 Kashmiri chillies for colour (optional)
Get 1/8 teaspoon citric acid
Make ready 1/2-1 teaspoon salt
Instructions to make South-Indian Karuvepalai Podi | Curry-leaves Gun Powder:
Roast all dals by stirring constantly on low flame. Remove in a bowl and let cool.
Roast coriander seeds for 4-5 minutes. Add to the bowl with dals.
Grind the ingredients add Also roast red chillies and set aside.
In the same pan add curry leaves and roast until its completely dehydrated and you can here the crumbling sound once crushed.
Roast coconut plus hing for seconds and add to the rest of the roasted ingredients.
Let everything cool completely.
Add ingredients to a mixer jar, add citric acid and salt. Grind to fine powder. I do not grind very fine like flour, I leave to fine semolina like texture.
Enjoy with your favourite meal.
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