Spicy Curry Leaves Powder/Karivepaku Karam/Karibevu Pudi

 This Spicy Curry leaves powder/kadi patta/karivepaku/karibevu podi is a rich aromatic, highly nutritious and low calorie powder,which we can prepare easily and it can be stored up to 1 month in an air tight container. This powder is a perfect combination for Idli,Dosa and it tastes perfect with hot rice & ghee/oil. We usually ignore the curry leaves in the seasoning and we just throw them,without eating,but these are very nutritious.This Curry leaves powder is a spicy combination made  with curry leaves,spices and also tamarind  to add a touch of tangy flavor

Health Benefits of Curry Leaves/kadi patti/karivepaku/karibevu : These curry leaves are a  rich source of Iron and Folic acid,which are mainly responsible  for preventing Anemia. Rich source of Vitamin A and C.Helps in controlling Diabetics with the help of their anti-diabetic properties.Also helps in lowering bad cholesterol and increasing good cholesterol.These also contain high levels of anti-oxidants which helps in preventing Cancer.Helps in improving digestion.Also helps in relieving congestion of chest and nose.Also helps in preventing premature greying of hair.

Preparation time : 30 mins

Ingredients :

Curry leaves : 2 cups (only leaves,without stalk)

Cumin seeds/jeera/jeerige : 2 tbsp

Bengal gram/senaga pappu/kadale bele : 10 tbsp

Red chilies/endu mirchi/ona menasinakayi : 9-10 no

Coriander seeds/dhaniyalu/dhaniya : 2 tbsp

Black gram/minapappu/uddhina bele : 10 tbsp

Tamarind : lemon sized ball

Salt : to taste

Oil : 1 1/2 tbsp

Method Of Preparation :

1. Clean and dry curry leaves in shade for 1 hr and keep aside.


2. Heat 1/2 tbsp of oil and add cumin seeds,coriander seeds, fry till they slightly change their color.Remove them and cool them.


3. Then add bengal gram,black gram,red chilies in to the same kadai,fry till they turn light brown by tossing continuously. Remove these also and cool them.Add 1 tbsp of oil to the kadai,add curry leaves and fry til the curry leaves turn crispy.Cool them.


4. First grind bengal gram and black gram coarsely and then add red chilies,cumin seeds,coriander seeds to it and grind once again.Then add tamarind and salt,grind one more time and remove this mixture and keep aside.Now grind curry leaves into powder.Now add the ground dal mixture to curry leaves powder,blend once again,remove into an airtight container and store.


5. This goes very well with hot rice and ghee.It also goes well with idli,dosa and  can even add this powder to the chapathi dough and can  make a tasty and spicy chapathi.

[caption id="attachment_545" align="aligncenter" width="1024"] Spicy Curry Leaves Powder/Karivepaku Karam/Karibevu Pudi[/caption]

 

Note : All the ingredients should be cooled before grinding.

Methi-Dal/kandipappu-menthikurra/Menthya soppu-togari bele curry

Toor Dal/split yellow lentils  itself is a rich source of protein, when combined with other healthy leafy vegetables,it becomes more nutritious. This combination of Methi leaves/fenugreek leaves is an excellent protein source as both of these are rich in proteins. This is a very simple,tasty and healthy recipe which is prepared very easily with very few ingredients.

Health Benefits of Fenugreek leaves/Methi leaves : Methi leaves are especially rich in iron,so these are recommended for  people suffering with Anemia or low hemoglobin.It helps in regulating Insulin production thereby regulating Diabetics. It contains more Vitamin K content than spinach.It also contains the required amount of  dietary fiber.It helps in reducing bad cholesterol in the body. It also contains good amount of proteins.It specially helps in having healthy and shiny hair .It also helps in removing blemishes on skin.

Preparation time : 15 mins

Cooking time : 20-25 mins

Yield : 2

Ingredients :

Toor dal/kandipappu/togari bele : 1/2 cup

Fenugreek leaves/menthikurra/menthya soppu : 2 bunches

Mustard seeds/sasive/avallu : 1 tsp

Cumin seeds/jeera/jeerige : 1 tsp

Red chilies/endu mirchi/ona menasina kayi soppu : 4-5 no

Crushed garlic: 2-3

Turmeric powder/arishana pudi/pasupu : a pinch

Red chili powder/karam/ona menasinakaya pudi : 1 tbsp

Salt : as per taste

Oil : 1/2 tbsp

Method of Preparation :

1. Pressure cook  toor dal/kandipappu/togari bele in required amount of water (1 cup) till 3 vissils.


2. Heat oil in a kadai, crackle mustard seeds,then add cumin seeds,crushed garlic ,red chilies,saute for 1 minute,add chopped fenugreek/methi leaves,turmeric powder and saute for 4-5 mins by closing the kadai with a lid.


3. Once methi leaves becomes soft and cooked,add salt,red chili powder,stir and add little water,cook for 2-3 mins,then add boiled toor dal,cook for 2-3 mins.


4. Dish out and serve.Goes well with rice,roti...

[caption id="attachment_325" align="aligncenter" width="300"] Methi-Dal/kandipappu-menthikurra/Menthya soppu-togari bele curry[/caption]

Bengal gram(chana dal)Coconut stir fry/Senagapappu-kobbari/Kadale bele-thenginakayi curry

Dal/pappu/bele is an important source of protein and is an essential part of our diet,which is required on a daily basis for our body for proper formation of cells.It is required for all the ages from toddlers to old people. It constitutes the vital part of a balanced diet. We prepare dal almost everyday, but we get bored of eating the same variety each day,we try it with different combinations of both vegetables and leafy vegetables. This combination of dal with coconut is far different from other combinations, in taste. The delicious taste of coconut really blends very well with dal and gives a special taste to dal. This goes very well with roti,chapathi and even plain rice. Surely try this out once, I am sure you also gonna like it.

Preparation time : 20-25 mins

Cooking time : 25-30 mins

Yield : 2

Ingredients :

Chana dal/senaga pappu/kadale bele : 1/2 cup

Grated fresh coconut/kobbari kaya/thenginakayi : 1/4 cup

Mustard seeds/avallu/sasive : 1 tbsp

Crushed garlic (along with peel) : 4-5

Slices of Green chilies/pachi mirchi/menasinakayi : 1/4 cup

Cumin seeds/jeera/jeerige : 1 tbsp

Red chilies/endu mirchi/onamenasinakayi pieces: 1/4 cup

Curry leaves/karivepaku/karivebina soppu : fist ful

Salt : as per taste

oil : 1/2 tbsp

Method of cooking :

1. Soak chana dal/senagapappu/kadale bele in required amount of water for 15-20 mins and pressure cook it till 2 vissils or the dal is cooked well (it should not get mashy).


2. Heat oil in a kadai and add mustard seeds/sasive/avallu, saute till they splutter, then add cumin seeds/ jeera/jeerige and red chili pieces ,curry leaves ,saute for 30 sec,then add green chili slices, crushed garlic and saute for 1 minute, then add salt,boiled chana dal, cook for 2 mins.


3. Then add grated fresh coconut,cook for 5-7 mins in low-medium flame. Dish out and serve along with rice or roti.

[caption id="attachment_308" align="aligncenter" width="300"] Chana dal-coconut stir fry/senaga pappu- kobbari curry/kadale bele-thenginakayi curry[/caption]

Note: can add other vegetables like carrots,green peas,beans etc., along with coconut. They should be par/half boiled before adding. For extra spiciness, red chili powder can also be added in step-2 along with salt.