KARIVEPAKU (MEETHA NEEM OR CURRY LEAVES) POWDER

Preparation & cooking time -20 min
cuisine -Andhra.


Ingredients:

curry leaves -2 cups(picked,washed & dried)
pachi senaga pappu(bengal gram) -1/3 cup
minapappu (split black gram dal) -1/3 cup
cuminseeds (jilakarra) -1/4cup
coriander seeds (dhaniyalu) -1 cup
dried red chillis -10
garlic -40 cloves
tamarind -small lemon size
salt to taste
oil -2tbsp



How to make:

1.Add oil 1 tbsp,bengal gram,split black gram , in a pan and fry them on medium heat till they turn red .Don't burn them .keep tossing them around continuously.Remove the contents from pan and keep aside.

2.In the same pan add coriander seeds and cumin then toss them on medium heat till they turn brown ..approx 2-3mts. Remove from pan and keep aside.

3.In the same pan add dried red chillis and toss them about for 2 mts.Remove and keep aside.

4.Now add tea spoon of oil and add the curry leaves and toss them about till they are crisp and roasted.Keep tossing them about while roating the leaves.Turn off heat and cool all the roasted ingredients .

5.Once cool ,grind the dals first (grind them coarse),followed by coriander ,cuminseeds,red chillis and grind again.

6.Now add tamarind and garlic grind ,remove and keep aside.

7.Now add the curry leaves and grind to make a powder (remember all the ingredients should be cool before grinding).Mix it with the coarsely ground spices and salt and store in a air tight container.

8.Serve hot with white rice and ghee.