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We hope you got insight from reading it, now let’s go back to south-indian karuvepalai podi | curry-leaves gun powder recipe. To cook south-indian karuvepalai podi Here is how you cook that.

The ingredients needed to prepare South-Indian Karuvepalai Podi | Curry-leaves Gun Powder:

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

Steps 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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