Karivepaku Podi (Spiced Curry Leaf Powder) ~ another way!

Its been a while I know, since my last post. But this week has been so hectic that I didn't get a moment to think about what to post! Athamma has gone for a short vacation to her daughter's home. She will be back by this weekend. We knew it would be tough but somehow we have been able to manage these past four days quite well. I guess all things in life are such. You fear a change and do your best to avoid. But when it happens, you ultimately get used to it and even wonder how simple things are! Do you think that one ends up being reflective, as they grow older? Or being with small kids good enough to teach one a life time of lessons? Whatever, I know it helps me.

We didn't tell the kids that Athamma was going for a vacation, knowing they would cry. The moment they knew their "Namma" was not at home, I could see a change in the boys. The first day Peddu kept asking every 10 mins, where she was. They subsequently got used to her absence. Previously when we go to a restaurant, we take turns to eat and baby sit them. This time we had no choice but to take them along. We were so pleasantly surprised to see both of them sitting in their chairs quietly for more than 5 minutes! After a while, they did try to get down and play around but it was definitely much better than we expected. Infact they eat something, which was more relieving than anything else!

I felt we as a family grew few more notches these past few days. With this hectic schedule, I haven't got around making anything new. But thought I would share this wonderful Curry leave powder that Athamma made few months back. It was just awesome and best part was its shelf life. It just stayed great and fresh for almost 3 weeks on the table. I never even bothered to store it in fridge. And the aroma and the taste was even good until it lasted! I know the list seem long, but its worth its weight in gold, if you know what I mean. So do try it when you get your hands on all the ingredients listed!

Preparation Time : 15 mins
Cooking Time: 10 mins
Cuisine: Andhra Cuisine
Makes: 150 gms app

Ingredients Needed:

To be Roasted

Curry Leaves - 1 cup
Whole Coriander Seeds / Dhaniya - 1 tsp
Fenugreek / Methi - 5 nos
Cumin Seeds / Jeera - 1/2 tsp
Vaamu / Ajwain - 1/4 tsp
Whole Peppercorns - 10 nos
Water Melon Seeds - 1 tsp
Sonti powder / Dry Ginger - a pinch
Asafoetida or Hing - a pinch
Dry Red Chilies - 4 nos
Turmeric a pinch
Salt to taste

For Seasoning:

Mustard Seeds - 1/2 tsp
Dry Red Chilies - 2 nos
Curry leaves few

To be added as whole

Tamarind - marble size
Jaggary - marble size

Oil - 2 tsp

Method to prepare:

Wash and pat dry the curry leaves. Allow it to dry for a while.

Meanwhile dry roast all ingredients listed under the first set. Then remove and allow to cool.

Once cool, take all the roasted ingredients along with tamarind and jaggary. Run till you get an almost a fine powder but not very fine, still not very coarse.

Then heat a kadai with oil, add mustard seeds, then curry leaves. Once its done, add the dry red chillies, fry for a moment, then goes the crushed garlic.

Finally add the ground powder and simmer for 2 - 3 minutes.

Let it cool, before you store in a air tight container.

Actually I had it in a steel tiffin box for over a period of 3 weeks, just on our dinning table. Never bothered to do much about it, until it lasted. But as I said even if the list seem long, the taste was awesome!

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