Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
Curry leaves powder is a South Indian spice powder mix (masala) prepared with curry leaves as the main ingredient. It enhances the taste of any dish it is added to.
Add this powder to sabji, dal, raita, pulao, khichdi, etc., for a burst of delicious flavours—or mix it with desi ghee in plain rice.
Curry leaves provide numerous health benefits like boosting iron levels, regulating blood sugar, aiding digestion and flushing out toxins from the stomach.
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|Prep time||Cook time||Ready in||Yields|
- 8-10 sprigs fresh kadi patta (curry leaves), separated, washed and dried
- 2 tsp sarson ka tel (mustard oil)
- 2 tbsp jeera (cumin seeds)
- 2 tbsp rai (mustard seeds)
- 2 tbsp sabut dhania (coriander seeds)
- 1 tbsp chana dal (split chickpeas)
- 5-6 dry whole red chillies
- 1 tsp saunf (fennel seeds), optional
- 1 tsp salt
- 1 tsp amchur (mango powder)
- 1/4 tsp heeng (asafoetida powder)
- Keep a pan on low heat. Add 1 tsp of mustard oil and let it get hot. Put in the curry leaves and saute until they turn dry, crisp and brittle. Transfer to a plate let the leaves cool down.
- Heat the pan again on low heat and add 1 tsp of mustard oil. When the oil is hot put in the jeera, rai, coriander seeds, chana dal, whole red chillies and saunf. Saute until the spices release their aroma. Transfer the spices to a plate, spread them around and let them cool down completely.
- Combine the cooled spices and curry leaves in a grinder jar. Add salt, amchur powder and heeng. Grind to a fine powder.
- Store the curry leaves spice mix powder in an airtight bottle in the fridge. (Since the mix contains oil, it will go rancid if it is not refrigerated.) The mix will keep well for 2-3 months. Use as needed.
© 2022 Rajan Singh Jolly