Curry leaves=kadhi/kadi patta (Marathi)= Karivepaku (Telugu). Curry leaves are commonly used in Indian cooking. They are also commonly used in holistic medicine. Curry leaves are a rich source of iron, folic acid, vitamin A, vitamin B, vitamin C, vitamin E, and calcium. It also has anti-inflammatory, antioxidative, and anticancer properties.
Ingredients:
- 3 cups fresh curry leaves
- 1 tbsp Chana dal or phutana (roasted chana dal)
- 1 tbsp Urad dal
- 1 tbsp Flax seeds
- 1 tsp white sesame
- 3-4 Dried red chilies
- Marble sized tamarind
- Dry coconut (I used coconut powder)
- 1 tbsp Coriander seeds
- 1 tsp Cumin seeds
- Salt
- Jaggery (optional)
- 8-10 garlic cloves
Method:
- Take a pan and heat it. Roast all the ingredients one by one, except phutana as it is already roasted. While roasting, you can add a few drops of oil. Let them cool down. Add all the roasted ingredients, jaggery, salt, and blend it to a slightly coarse powder in a blender. Store in an air-tight container.
- It is generally served with South Indian breakfast dishes like Idli, dosa, or even hot steamed rice with some ghee.
Back to Savi’s Kitchen!
Seems tasty. Will try
Definitely! You will like it.