Spicy and Tangy Curry Leaves Powder

Winter started !! and of course, everybody loves the winter season for the chilled outdoor events and hot foods. In this chilled winter, having hot delicious homemade foods is always healthy. I always encourage the warmth of eating in winter and enjoy the savory smells of a kitchen by making and enjoying spicy foods. As already discussed, South Indian cuisine is famous for pickles and Powders. There are many varieties of powders in South Indian cuisine like Kaarapodi, Kandi podi, kobbari podi, vellulli Karam, nuvvula podi, etc. Each powder is different in terms of look, texture, and flavor
but unique in taste.

Yesterday I made a spicy, tangy Curry Leaves Powder made with curry leaves, dals, and tamarind. Simple to make and store. This Kaarapodi goes well with hot steamed rice and a dollop of ghee. Especially when you suffering from a cold, cough, and fever, just try this kaarapodi with hot steamed rice and spoon full ghee!! you feel amazing !! Let us check the recipe now...
Ingredients :
Curry leaves          - 12 springs
Coriander seeds    - 75 gms
Dried Red chilies   -  12 -15 
Chana dal              -  4tbsp
Urad dal                 –   4tbsp
Black Pepper seeds - 1 tbsp
Cumin seeds            -1 tbs
Tamarind                  -1 lemon size
Oil                             -1 1/2 tbsp
Salt to taste 

Preparation :

• Wash the curry leaves, spread them on a kitchen towel, and allow them to dry for some time. Let the moisture dry up completely.
• Heat a pan with 1 tablespoon oil, add red chilies and roast them till they turn little brown and crispy. Remove from pan to a plate and allow it to cool
• To the same pan add chana dal, urad dal separately. Let them roast until a nice aroma comes. Take care in roasting dals, dals should not be burnt to ensure perfect taste for this spice chili powder. Remove fried dals from the pan once they turn a golden color.
• Add 1/2 tablespoon oil to the pan, add coriander seeds and fry till they turn brown.
• Add cumin seeds to the same pan and fry for a few seconds until they turn brown. Remove from the pan, shift to a steel plate and let it cool for some time.
• In the remaining oil, fry curry leaves till they become dry and crispy.
• Finally, add tamarind and switch off the flame.
• Cooldown all the ingredients.
• Now grind fried urad dal, chana dal, red chilies, coriander seeds, and cumin seeds by adding one by one and making a coarse powder.
• Finally add fried curry leaves, salt, and tamarind and grind again to make a coarse powder. Taste the powder for salt, if needed add salt.
• Store in an airtight container

Spicy and Tangy Curry Leaves Powder is ready to serve!! Serve it with hot steamed white rice and a spoon full ghee. Hope you all enjoyed my Curry Leaves Powder recipe, please leave your feedback and suggestions about my recipe and my blog here. I will meet you all with another interesting recipe, till then bye