Recipe of Ultimate South-Indian Karuvepalai Podi | Curry-leaves Gun Powder

Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Recipe of Speedy South-Indian Karuvepalai Podi | Curry-leaves Gun Powder. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from South-Indian Karuvepalai Podi | Curry-leaves Gun Powder, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare South-Indian Karuvepalai Podi | Curry-leaves Gun Powder delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make South-Indian Karuvepalai Podi | Curry-leaves Gun Powder is 10 plus. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook South-Indian Karuvepalai Podi | Curry-leaves Gun Powder estimated approx 5 minutes.

To begin with this particular recipe, we have to prepare a few components. You can have South-Indian Karuvepalai Podi | Curry-leaves Gun Powder using 11 ingredients and 8 steps. Here is how you cook that.

#TanjoreRecipes #MomzRecipes Molgha Podi or South-Indian gun powders are dry chilli chutney that can be made in many flavours and can be paired with many South-Indian dishes like Idli, Wadas, dosas, upma etc.You have to just take tablespoons of the molgha podi and add a teaspoon of melted ghee or oil (mostly coconut or sesame) and can enjoy them. I like to eat them with parathas too. I make these in bigger batches for the whole year and it is really handy for me when I am not in a mood for making coconut chutney. You will find these in every South-Indian homes, as per their family flavour choices. My children and my husband love the mildly tangy and aromatic flavour of curry leaves and coconut. So this one is my family favourite 😊😋

Ingredients and spices that need to be Take to make South-Indian Karuvepalai Podi | Curry-leaves Gun Powder:

1. 1/4 cup chana dal/ split chick pea lentil
2. 1/4 cup udad dal/ split black lentil
3. 2 teaspoons Moong dal/ split green lentil
4. 2 teaspoons whole coriander seeds
5. 2 stalks curry leaves
6. 1/4 cup desiccated coconut
7. 1/4 teaspoon hing/ aesafoetida
8. 6-10 dry red chillies
9. 2-3 Kashmiri chillies for colour (optional)
10. 1/8 teaspoon citric acid
11. 1/2-1 teaspoon salt

Steps to make to make South-Indian Karuvepalai Podi | Curry-leaves Gun Powder

1. Roast all dals by stirring constantly on low flame. Remove in a bowl and let cool.
2. Roast coriander seeds for 4-5 minutes. Add to the bowl with dals.
3. Grind the ingredients add Also roast red chillies and set aside.
4. In the same pan add curry leaves and roast until its completely dehydrated and you can here the crumbling sound once crushed.
5. Roast coconut plus hing for seconds and add to the rest of the roasted ingredients.
6. Let everything cool completely.
7. Add ingredients to a mixer jar, add citric acid and salt. Grind to fine powder. I do not grind very fine like flour, I leave to fine semolina like texture.
8. Enjoy with your favourite meal.

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So that's going to wrap this up with this special food Recipe of Favorite South-Indian Karuvepalai Podi | Curry-leaves Gun Powder. Thank you very much for reading. I'm sure you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!