We didn't tell the kids that Athamma was going for a vacation, knowing they would cry. The moment they knew their "Namma" was not at home, I could see a change in the boys. The first day Peddu kept asking every 10 mins, where she was. They subsequently got used to her absence. Previously when we go to a restaurant, we take turns to eat and baby sit them. This time we had no choice but to take them along. We were so pleasantly surprised to see both of them sitting in their chairs quietly for more than 5 minutes! After a while, they did try to get down and play around but it was definitely much better than we expected. Infact they eat something, which was more relieving than anything else!
I felt we as a family grew few more notches these past few days. With this hectic schedule, I haven't got around making anything new. But thought I would share this wonderful Curry leave powder that Athamma made few months back. It was just awesome and best part was its shelf life. It just stayed great and fresh for almost 3 weeks on the table. I never even bothered to store it in fridge. And the aroma and the taste was even good until it lasted! I know the list seem long, but its worth its weight in gold, if you know what I mean. So do try it when you get your hands on all the ingredients listed!
Preparation Time : 15 mins
Cooking Time: 10 mins
Cuisine: Andhra Cuisine
Makes: 150 gms app
Ingredients Needed:
To be Roasted
Curry Leaves - 1 cup
Whole Coriander Seeds / Dhaniya - 1 tsp
Fenugreek / Methi - 5 nos
Cumin Seeds / Jeera - 1/2 tsp
Vaamu / Ajwain - 1/4 tsp
Whole Peppercorns - 10 nos
Water Melon Seeds - 1 tsp
Sonti powder / Dry Ginger - a pinch
Asafoetida or Hing - a pinch
Dry Red Chilies - 4 nos
Turmeric a pinch
Salt to taste
For Seasoning:
Mustard Seeds - 1/2 tsp
Dry Red Chilies - 2 nos
Curry leaves few
To be added as whole
Tamarind - marble size
Jaggary - marble size
Oil - 2 tsp
Method to prepare:
Wash and pat dry the curry leaves. Allow it to dry for a while.
Meanwhile dry roast all ingredients listed under the first set. Then remove and allow to cool.
Once cool, take all the roasted ingredients along with tamarind and jaggary. Run till you get an almost a fine powder but not very fine, still not very coarse.
Then heat a kadai with oil, add mustard seeds, then curry leaves. Once its done, add the dry red chillies, fry for a moment, then goes the crushed garlic.
Finally add the ground powder and simmer for 2 - 3 minutes.
Let it cool, before you store in a air tight container.
Actually I had it in a steel tiffin box for over a period of 3 weeks, just on our dinning table. Never bothered to do much about it, until it lasted. But as I said even if the list seem long, the taste was awesome!
Mrs.Kannan says
Sri..How are you?I was reading your recipes now and then..just now got time to comment..Granny used to made kariveppilai podi...but what's the use of watermelon seeds there..Is it available in the supermarkets..or u used the fresh one?such a new thing for me.
Superchef says
looks nice..never had it before though! how do you eat it..with rice?? or do you use it in making curries?
Asha says
Oh, they are so attached to their granny! 🙂
Curry leaves podi looks fabulous. I wish I could get few bunches here, they all disappeared suddenly for some reason. When we get it, it's expensive. Enjoy!
Uma says
mmm. I can smell the aroma of karivepaku podi right from the picture. Looks great Srivalli!
jayasree says
Your version of karuveppila podi sounds interesting. Bookmarked.
A_and_N says
I love all kinds of Podis. So, this is bookmarked.
Pooja says
Lovely podi........
Poornima Nair says
Wow...looks delicious...it would be perfect with white rice...
Chitra says
powder looks really yumm...lovely color:)
Lavanya says
hi ..first time here..i love karivepaku podi..looks yummy,making me hungry 🙂
RAKS KITCHEN says
This is too gud for health! should try this podi soon!
prajusha says
This podi looks yummy..hope it must ahve tasted great with rice..Adding watermelon seeds is new to me.
Priya says
Its so true that when you get used to a routine, inertia sets in and you just start detesting a change.
The podi looks so yummy Srivalli, the combo of flavors is really good. I also like the kothimeera pachadi made with this combo.
Priya says
This curry leaf powder is very much new for me, watermelon seeds never tried anything with those seeds apart for decorting...quite a flavourful podi Valli...
Jayashree says
Sure is a long list of ingredients, but the powder looks nice and spicy.
bee says
i made this recently from raghavan iyer's book and just love it. you're lucky to find good curry leaves often. we don't.
Vidhya says
i use the same ingredients except water melon seeds.. yummmm...
Ranjani says
I've never made podis before..but I want to because they taste just so darn good! I'm making this as soon as I get my hands on a LOT of curry leaves!
Sia says
how cute:) we went out with one of our friends who have this little girl(1 and half yrs old). eating with them we realised how the little ones need constant attention 😉
curry leaves chuteny powder looks so good valli. i love these kinds of chuteny powder with ganji.
i thought i had replied to ur mail but looks like i haven't. will do it asap:)
have a wonderful weekend darling 🙂