KARUVEPPILAI PODI - CURRY LEAVES POWDER

    Indian Cuisine and the women folk had known their knacks of storing produces available in abundance for a long period in the best possible way. Maybe, in the form of drying, pickling, converting into spice powders, vadams, vathals, syrups etc., Indian women folk take meticulous measures to get these products stored for a longer time when the produces are in Season. And during Summers it is one common scenario where they make use of the scorching sun to get the produces sun-dried for better storage.

    Any South Indian Pantry would be incomplete without Spice Powders or Podi Varieties. As simple as it is, the list is quite long and versatile. Karuveppilai Podi has its place along with other spice powders like Idli Podi, Paruppu Podi, Poondu(Garlic)Podi, Kollu(Horse Gram)Podi, Sundal Podi etc. All these spice powders are prepared to stay for a longer time and with the idea of Ready-to-use purpose. A call for a lazy day or when you are tired or down with sickness, these ready to use items comes out like a saviour in Indian households.

    Karuveppilai Podi is a traditional Spice Powder & finds a special place in South Indian household. Every kitchen has a version of their own to name their style & to mark their taste and preference. Readymade spice powder makes the work simple and less time-consuming. 

   Just cook the rice, add a few teaspoons of any of these Spice Powders into the hot steaming rice, pour out a hearty drizzle of melted Ghee/Gingelly Oil and accompany it with your choice of side dish or just a simple Vathal/Vadam/Appalam. There you are with a hearty meal contenting to the core.

My husband's colleague who is from East Godavari in Andhra Pradesh bought us some fresh homemade Spice Powders like Paruppu Podi & Karuveppilai Podi along with Avakkai Urugai & Putherakulu a paper-like sweet famous from their region. It was the first time we tasted sweet like that. The Spice Powders were too good & it ran out in no time.

   Though I had never before made Karuveppilai Podi wanted to give a try to the same and there I went with my expedition. Fresh Curry Leaves from the Garden to the Kitchen & right away converted into Karuveppilai Podi/Curry Leaves Powder. Freshly roasted spices and Curry Leaves gave out a wonderful aroma. If stored properly, this Karuveppilai Podi stays good for months. Keep it refrigerated for longer shelf life. Trust me, nothing can beat the flavour & taste of this fresh homemade Curry Leaves Powder.

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 Cuisine - South Indian

 Recipe Type - Spice Powder

 Spice Level - Medium-High

 Difficulty - Easy

 Yields - 1/2 - 3/4 Cup(Approximately)

 Author - SM

 Preparation Time - 5-10 Minutes

 Cooking & Grinding - 15-20 Minutes

To read about the HEALTH BENEFITS OF CURRY LEAVES, Click here...

HOW TO MAKE KARUVEPPILAI PODI - CURRY LEAVES POWDER

KARUVEPPILAI PODI - CURRY LEAVES POWDER

INGREDIENTS:

Curry Leaves - 1 Cup(tightly packed)

Bengal Gram Dhal(Chana Dhal) - 2 Tbspn

Black Gram Dhal(Urad Dhal) - 2 Tbspn

Dry Red Chillies 4-5 Nos.

Peppercorns - 1 Tspn

Cumin Seeds - 1 Tspn

Asafoetida - 1/4 Tspn

Tamarind - 1/2 Tspn

Salt - To Taste 

METHOD:

Preparation:

• Remove the Curry Leaves from the stalk.
• Wash it through running water and allow it to drain in a colander.
• Pat dry the Curry Leaves using a clean kitchen towel.
• Spread the Curry Leaves on a cloth and allow it to dry in the shade for 5-6 hours.
• The idea is to remove the moisture.
  

 For Karuveppilai Podi:

• Dry roast the Dry Red Chillies on a low flame until it pops and fluffs up and become hot.
• Add Peppercorns & Cumin Seeds to the above and roast until the cumin seeds splutter and turn fragrant.
• Add the Tamarind and roast it on a low flame for few minutes. 
• Add Asafoetida Powder and give a quick stir.  Fry this for a while.
  
• Remove the above ingredients from the pan and keep it aside.
• Add Bengal Gram Dhal/Chana Dhal and roast until it turns into golden brown. Transfer it from the pan and keep it aside.
• Then dry roast Black Gram Dhal/Urad Dhal until fragrant & it turns into a slightly reddish colour. Transfer it from the pan and keep it aside.
• Next, add the Curry Leaves and dry roast it on a low flame.
• Care should be taken not to brown the leaves. Once done leaves should break-off when it is crushed with the fingers. 
• Switch off the flame and allow it to cool.
• First, grind the Dhals & spices along with a dash of salt into a coarse powder using a mixer or a coffee grinder. 
• Then add the Curry Leaves and grind it again.
• Grind Karuveppilai Podi into a smooth/coarse powder. 
• Allow the Karuveppilai Podi/Curry Leaves Powder to cool off completely before storing it.
• Store it in a clean & dry airtight container.
• Keep it refrigerated for longer shelf life.
• Serve Karuveppilai Podi along with hot steaming rice along with a hearty drizzle of melted Ghee/Gingelly Oil. 

NOTES:

• Can dry the ingredients under the sun before preparing Karuveppilai Podi/Curry Leaves Powder.
• Adjust the number of Red Chillies to suit your spice level.
• While measuring the Curry Leaves make sure it is tightly packed into 1 Cup measurement. 
• Care should be taken not to burn the ingredients. It would spoil the taste of the Spice Powder.
• Roast all the ingredients on a low flame.
• Freshly roasted ingredients yield flavourful Karuveppilai Podi/Curry Leaves Powder.
• Store the Karuveppilai Podi/Curry Leaves Powder in an airtight container in a dry place.
• Do not use a wet spoon or wet hand while using the powder.

INDIAN CHAI MASALA POWDER

    When we talk about Chai or in Indian terms - a Tea. It's just brewed tea decoction mixed along with Milk and sweetened with Sugar(?).  But in elaborate terms it can be named as Masal Chai.  Masal Chai is nothing but spicing up a simple Chai or Chaya(that's what we call Tea) with a few spices from the pantry.  Cardamom is the showstopper, and sometimes we do add spices like Dry Ginger, Cinnamon, Clove or a spice mix of all the above & a few other Indian Spices like Fennel, Peppercorns, Nutmeg etc.,  Even we make it a bit intricate and aromatic by adding Dry Rose buds/petals or Mint Leaves.    Well, a cup of aromatic spiced Chai is sure to tantalize your senses, if you are a Tea Person.

    Fresh Spice powders gives out an aroma worth the time.  But every time you pound fresh spices and then add them while brewing a tea is mostly a bit of time taking.  So as normal as any Indian kitchen, we all do have a blend of spices for Masal Chai, readily available when you are in a mood for an aromatic Masal Chai.

INDIAN CHAI MASALA POWDER

    Homemade Chai Masala or Tea Masala is an aromatic blend of whole spices which makes Indian tea flavourful. Add this to your Masala Chai to make the perfect fragrant tea.  I usually make a small batch at a time and store it in an airtight container.  It is a quick fix and quick mix recipe, and what goes inside a Chai Masal Powder depends on personal preferences. More or less of an ingredient of your choice.  

    This Chai Masala Powder recipe has most of the spices normally used for preparing a perfect Indian style Kadak Masal Chai (Strong Spicy Tea).  So what makes an Indian Chai Masala Powder?

Fresh and new spices, and then store the ground Chai Masala Powder in an airtight container.

INDIAN CHAI MASALA POWDER

• Cloves : Cloves have antioxidants and anti-inflammatory  properties. It adds a slight spicy note with a deep earthy flavour to the Tea.
• Green Cardamom : Cardamom has antioxidants and cancer fighting compounds. It adds a mild sweetness with a wonderful aroma to the Tea.  Cardamom, as it is, does a wholesome justice for a Masal Chai.
  
• Black Peppercorns : Black peppers have anti-inflammatory properties. I usually do not add Peppercorns to Chai Masala, but if you prefer a spicy kick in your Tea, then peppercorns are a must add.
  
• Cinnamon : Cinnamon is an amazing spice with powerful medicinal properties. It gives a mild not of sweetness and a wonderful aroma to the Tea Mix.
  
• Dried Ginger Powder : Fresh Ginger is widely preferred while making a Masal chai.  But for a Spice Mix, dry ginger powder works best.  Ginger helps reduce inflammation and improves digestion and immunity.
• Rose Petals : It is an optional ingredient, but if you love a subtle aroma of rose in your tea, then add a few dried petals. Rose petals make the Tea fragrant, and it's certain to sooth your senses.
  

    Can add a few other spices like Fennel, Nutmeg etc., along with the above spices or just make it with the spices of your choice. Can make this Indian Masal Chai a bit more intricate by finishing it off, by serving it with a few mint leaves.  All the ingredients which goes into this spice powder mix are sure to appease your senses, tantalize your buds and also aids you with therapeutic properties.

INDIAN CHAI MASALA POWDER

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 HOW TO MAKE INDIAN CHAI MASALA POWDER/ SPICE POWDER FOR INDIAN MASAL TEA

INDIAN CHAI MASALA POWDER

INGREDIENTS:

Indian Chai Masala Powder:

Cinnamon(1") - 6 Sticks
Black Peppercorns - 1 Teaspoon (Optional)
Green Cardamom - 1 Tablespoon
Cloves - 1 Tablespoon
Dry Ginger(1" Piece) - 2 Nos.
Dried Rose Petals - 1 Tablespoon (Optional) 

INDIAN CHAI MASALA POWDER

NOTES:

• The traditional recipe calls for Cardamom & Ginger or dry ginger as main ingredients.
• Add the rest of the ingredients to suit your preference.
• Apart from the spices mentioned above, can add spices like Fennel Seeds, Nutmeg etc., 
  
• Can grind it into a fine/coarse powder. You can even sift the ground powder & store it, if you prefer.
• I usually make this Indian Chai Masla Powder in small batches.  This way it retains most of its flavours and aroma.
• Add any preferred sweetener. Can serve this Masal Chai without any sweeteners too.
• Tastes and serves best with its curative properties when served HOT.

FRIED PLANTAINS - VAZHAKKAI FRY

INGREDIENTS :

Spice Powders :

HOW TO MAKE FRIED PLANTAINS - VAZHAKKAI FRY

FRIED PLANTAINS - VAZHAKKAI FRY

METHOD :

• Wash, Peel the Plantain and Cut them into thin round slices.
• Soak the Plantain Slices in salted water for 8-10 Minutes.
• Drain the soaked water and line up the Plantain slices on a clean kitchen towel.
• Heat Oil in a deep pan and deep fry the Plantain Slices until they turn crispy.
• Remove the Fried Plantains from oil and transfer them into another Pan.
• Sprinkle Salt and Spice Powders over the Fried Plantains and cook on a very low flame until the fried plantains turn crispier and the spice powders are well coated to each slice.
• Leave the pan on a low flame and stir occasionally until the Fried Plantains turn crispier and turn into golden brown in colour.
• Serve Fried Plantains - Vazhakkai Fry with Rice and any Curry, Sambar or Rasam.
• Pairs well with Variety Rice dishes like Coconut Rice, Lemon Rice, Puliyodharai, Paruppu Sadham, Tomato Rice, Rice Kichdi etc.,
• But the best combination is with simple Rice and Curd or Thayir Sadham.

NOTES :

• Select fresh and firm green Plantains for the recipe.
• Cut them into thin even slices to yield crispy Fried Plantains. 
• While cooking the deep-fried plantains with spices in a pan, there is no need to add oil.
• Alternatively, can marinate the Plantain Slices with Salt and Spice Powders and slow cook on a low flame until they turn crispy and golden brown in colour.
• Can temper the Plantain Fries with Mustard Seeds, Urad Dhal and Curry Leaves, if preferred.
• Adding Kitchen King Masala is purely optional.
• Adjust the amount of spice powders to suit your taste and preference.