Curry Leaves Spice Powder

Curry Leaves Spice Powder is a simple recipe that can be replaced by a regular dal or curries. It is made by curry leaves and it tastes so good with your hot cooked rice and very tasty too.This type of powder is usually prepared in south India and it is very famous in Andhra. it is very easy to prepare.

Ingredients

1. Curry Leaves - 1 Cup
2. Dry Red Chilies  - 6 to 7
3. Black Gram (Urad Dal) - 1 Tablespoon (slit)
4. Bengal Gram  - 1 Tablespoon
5. Coriander seeds - 1/2 Teaspoon 
6. Cooking Oil - 1/2 Teaspoon
7. Asafetida - 1/4 Teaspoon
8. Cumin seeds - 1 Teaspoon
9. Dry Coconut Powder - 1/4 Cup
10. Garlic Cloves - 5 to 6 (Optional)
11. Tamarind Flakes - 2 
12. Salt as per taste

Directions / Method

1. In a pan, pour some cooking oil and let the oil heat for some time.
2. Add bengal gram and sauté them on a medium flame until they become light golden in color.  
3. When they look like they are light golden in color, transfer them to a plate.
4. Next sauté black gram in the same way and when it is light golden in color, transfer them to the same plate, along with the bengal gram.
5. Next sauté the coriander seeds and cumin seeds.
6. Once the flavors come out which requires a minute of sautéing or if there is a slight change in the color, transfer them to the same plate.
7. Next, fry curry leaves for which add some cooking oil.
8. Add curry leaves into the pan and mix them well and fry them till they become crispy. 
9. When it is crispy, take them out and transfer them to the plate.
10. Next fry the dry red chilies for which add little bit of cooking oil.
11. Fry them until they become crispy
12. Now add asafetida and mix them well.
13. Add coconut powder, garlic cloves and tamarind.
14. Mix them all for few seconds and transfer them to the plate.
15. Allow them ingredients to cool for sometime.
16. Transfer them to a blender.
17. Lastly add salt to this and blend them into a nice fine powder.

Ok, the curry leaves spice powder is ready. Store this powder in any air tight container for up to 2 or 3 months.

Enjoy this recipe.

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