Karepaku Karam
Equipment
- Frying Pan
- Skillet
- Mortar and Pestle
- Spice Grinder
- Airtight Container
Ingredients
- 3 tablespoons Vegetable oil
- 40 Curry leaves
- 1 tablespoon Coriander seeds
- 1 teaspoon Cumin seeds
- 3 Red Chilies Dried
- 1 teaspoon Garlic powder
- 2 tablespoons Urad dal rinsed and drained
- Asafoetida Pinch of
- 1 teaspoon Black Pepper ground
- Salt
Instructions
- Heat the oil in a frying pan (skillet) over medium heat.
- Add the curry leaves.
- Stir fry for 30 seconds, or until crisp.
- Remove from the pan.
- Fry the rest of the ingredients, except the salt, individually, for about 45 seconds, or until light brown.
- Put in a mortar and pound with a pestle.
- Alternatively, grind in a spice grinder.
- Add the curry leaves.
- Season with salt and process to make a powder.
- Store in an airtight container.
- Serve sprinkled on yoghurt or as a flavouring to any lightly flavoured dish.
Nutrition
Serving: 450gSodium: 1mgCalcium: 1mgVitamin C: 2mgVitamin A: 6IUSugar: 1gFiber: 1gPotassium: 1mgCalories: 1kcalSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 1gIron: 1mg
Tried this recipe?Let us know how it was!