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: 450gCalories: 1kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 1mgFiber: 1gSugar: 1gVitamin A: 6IUVitamin C: 2mgCalcium: 1mgIron: 1mg
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