Curry leaves are a highly valued seasoning in Indian cuisine and finds place almost in day to day cooking. It has numerous health benefits - as a hypoglycemic agent, a liver cleanser, protects heart against diseases, accelerates hair growth and delays graying. Its a good source of Folic acid. 

It is a pity that many of us set this aside in our meals thinking its only flavour. Benefits go to those who munch them !! :) 

I strongly recommend this powder as a part of everyday meal, should the taste of just the raw leaves are not your choice. 

Preparation Time: 5 min
Cooking Time : 10 min
Category: Spice powder
Cuisine: South Indian
Level: Medium
Yield : 250 gm
Source: MIL

  • 1 cup whole Urad dhal
  • 1/3 cup Chana dhal
  • 1/3 cup Toor dhal
  • 1 tbsp Pepper corn
  • 1/2 cup Red chillies
  • 4 cups dried curry leaves, tightly packed
  • 1 tsp Asafoetida flakes
  • Tamarind, a size of a grape
  • 2 tsp oil
  • 1/4 tsp crystal salt
  • Salt to taste
  • 1/2 tsp sugar
  • Dry roast all the dhals separately in a Kadai and spread it on a plate. 
  • Next roast the Pepper.
  • Heat 1 tsp oil and fry Asafoetida flakes
  • Fry tamarind in the same oil and set aside.
  • Heat 1 tsp oil again and add crystal salt. When it sizzles, add the red chillies and saute until you hear a crinkle and is well coated. 
  • When all the ingredients cool pulse together in a mixer twice to grind them to small bits.
  • Add curry leaves, salt to taste and grind to a fine powder. Add sugar and pulse one last time. Spread out  on a plate  to prevent lumps.
  • Transfer to an airtight container. 
Serving suggestion
  • Mix 2 tsp of powder with 2 cups hot rice and 1 tsp ghee and serve with Appalam or any vegetable curry of your choice.


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