Try this Karivepaku Podi (Spiced Curry Leaf Powder) recipe, or contribute your own.
Suggest a better descriptionHeat oil in a small skillet and add coriander seeds, fenugreek seeds, tamarind, split black gram and dry red chiles. Fry until the black gram changes color. Remove from heat and transfer the contents to another dish to cool. In the same skillet, in the remaining oil, add curry leaves and fry on low heat until curry leaves turn dry (some of the water content of the leaves evaporates). Remove from heat. Let cool. Now blend the contents of the dish, salt and curry leaves in a processor to the consistency of coarse semolina (like brown sugar). Now add cumin seeds and garlic and blend for a minute. Goes well with plain white rice served with butter. Stays good up to a month.
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Serving Size: 1 Serving (189g) | ||
Recipe Makes: 1 servings | ||
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Calories: 129 | ||
Calories from Fat: 79 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.8g | 12 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 0mg | 0 % | |
Sodium 13.3mg | 0 % | |
Potassium 274.5mg | 7 % | |
Total Carbohydrate 14.2g | 4 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 8.7g | ||
Protein 3.4g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 129
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