These powders are really tasty and can be strored for a month in the fridge...They can be eaten with idlis,dosas,rice and can also be added in gravys and dry side dishes !
There are 2 ways to make Curry Leaf Powder...one with spices and 1 with just cumin....
lets start with version 1
|goes best with steamed rice and ghee|
|for 2 cups curry leaf|
1 red dried chili
pepper corns 1/2tsp
1 tsp chana daal
3/4 garlic pods
1/2 tsp tamrind paste
hing 1/2 tsp
less than a tsp fenugreek seeds
1 tsp mustard seeds
|in a bit of oil saute all the spices and the garlic|
|after the spices are sauted for 5/7 min,remove it and in the same pan toast the curry leaf till crispy|
|after the curry leaf gets a crispy texture set aside with the spices to cool|
add a pinch of salt too
|after its cool,grind to a fine or coarse powder and store in a glass jar|
keep refrigerated ..
|the second way to make this powder is to saute curry leaf and cumn powder and dry roast it|
|then grind and store in a glass jar....best to keep it in the refrigerator|