Monday, February 5, 2007
Karivepaaku Podi
Pasand Recipe: Ingredients: 2 cups curry leaves, picked, washed and dried 4 tbsps senaga pappu (bengal gram) 2 tbsps minappa pappu (split black gram dal) 1 tbsp cumin seeds 1 1/2 tbsps coriander seeds 6-7 dried red chillis 1 small lemon sized tamarind salt to taste 1 1/2 tbsp oil Process Add a tbsp of oil in a pan and add the Bengal gram and split black gram dal and fry them on medium heat till they turn red. Don’t burn them. Keep tossing them around continuosly. Remove from pan and keep aside. In the same pan add the cumin and coriander seeds and toss them on medium heat till they turn brown..approx 2-3 mts. Remove from pan and keep aside. In the same pan add the dry chillis and toss them about for 2 mts. Remove and keep aside. Now add a tsp of oil and add the curry leaves and toss them about till they are crisp and roasted. Keep tossing them about while roasting the leaves. Turn off heat and cool all the roasted ingredients. Once cool, grind the dals first (grind them coarse), followed by coriander, cumin seeds and red chillis and grind again. Now add tamarind ball and grind. Remove and keep aside. Now add the curry leaves and grind to make a powder (remember all the ingredients should be cool before grinding). Mix it with the coarsely ground spices and salt and store in an air tight container. Serve hot with white steamed rice and ghee. |
