After coming here to India, I'm enjoying the privilege of using curry leaves in abundance!! And so I thought I would dedicate this post to my beloved herb, curry leaves!! Don't we get to see the poor curry leaves at the edges of plates all the time? Its loaded with nutrients and eating curry leaves is said to control hair fall. So got a good reason to relish this goodie!
South Indian households have a plenty of varieties of gunpowder. This is one such variety.
CURRY LEAVES GUNPOWDER RECIPE
Type - Condiment
Preparation time - 2 to 3 hours (to dry curry leaves)
Cooking time - 20 to 30 minutes
Yields - about 1.5 cups
INGREDIENTS
Curry leaves - 2 cups (loosely packed)
Black matpe bean (urad dal/ ulundu) - 1/2 cup
Bengal gram (chana dal/ kalla pruppu) - 1/2 cup
Dry red chillies - 1/4 cup (loosely packed, or as required)
Asafoetida - 1 teaspoon
Oil - 2 teaspoons
Salt - as required
METHOD
1. Wash curry leaves to remove impurities and dry them in shade.
2. Heat oil in a skillet and roast dry red chilies first. Take them out in a dry plate.
3. In the same skillet, roast Black matpe bean, Bengal gram and dried curry leaves until the dal have turned golden and the curry leaves are crisp. Add asafoetida over the hot dal.
4. Let them cool down fully. In a dry mixer grinder, add the roasted dry red chilies first (this would ensure that chilly flakes don't pop up in your gunpowder) and then rest of the items. Grind it to a coarse powder.
5. Store in airtight containers or relish it immediately with your favorite pancake to get its addicting flavor. It stays good for months together, however it loses its flavor with time.
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