Homemade Curry Leaf Powder with Spices
A South Indian spice blend made by tempering and grinding curry leaves with dal, red chillies, asafoetida, tamarind, and aromatics. Quick-fry method preserves the pungent, citrusy character of fresh curry leaves while building depth from toasted coriander, cumin, and garlic. Coarse texture works as a rice seasoning or condiment for idli and dosa.
Ingredients
- Curry Leaves - 1 cup
- Bengal Gram Dhal - 2 tablespoons
- Urad Dhal - 1 tablespoon
- Asafoetida - a small gooseberry size
- Red Chillies - 3 to 4 Nos
- Tamarind - a gooseberry size
- Coriander Seeds - 1 tablespoon
- Cumin (Jeeragam) - 1 teaspoon
- Garlic Flakes - 2 (small size)onion flakes1:1aromatic substitute
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- Salt - 1 teaspoon or as per taste
- Oil - 1 to 2 teaspoons
Instructions
- 1
Heat oil in a pan.
- 2
Separately fry the coriander seeds, cumin, bengal gram dal, urad dal, asafoetida, red chillies, tamarind, and garlic flakes until fragrant.
- 3
Add curry leaves and fry for 1-2 seconds, then turn off heat immediately.
- 4
Cool completely.
- 5
Grind all ingredients with salt into a coarse powder using a food processor or grinder.
Tips
Fry curry leaves very briefly to avoid bitterness; 1-2 seconds is critical.
Cool completely before grinding to prevent oil separation in the powder.
Store in an airtight container away from moisture.
Serve with ghee or sesame oil stirred into hot rice.
Good to Know
In an airtight container, away from light and moisture, for up to 2 weeks.
Prepare up to 2 weeks in advance.
Mix 1-2 teaspoons into hot rice with ghee or sesame oil. Serve as a condiment with idli or dosa.
Common Mistakes
Do not over-fry curry leaves to avoid burnt, bitter flavor; stick to 1-2 seconds.
Do not grind while still warm to prevent oils from clumping; cool completely first.
Substitutions
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