CURRY LEAVES POWDER |KARUVEPILLAI PODI RECIPE |PATHIYA SAMAYAL

I wanted to blog about this karuvepillai powder | curry leaves powder recipe for a long time but some how was busy during this diwali time and now after all the oily food, i wanted to settle down with some normal soothing food for the tummy and this so i thought of posting this curry leaves powder. This can be made and stored in  an airtight container and this helps in preventing hair loss and early greying of hair. Even this is given for newly delivered mothers as the urad dal in this powder will strengthen the pelvis and the curry leaves as such gives a medicinal effect and will be best for lactating mothers.

Curry leaves powder when mixed rice smeared with ghee or sesame oil will taste awesome . a simple roasted papad will be a great accompaniment to this.
Check out my KARUVEPILLAI KUZHAMBHU, KARUVEPILLAI THOKKU too.
PREPARATION TIME: 5 MINUTES . COOKING TIME: 10 MINUTES. MAKES : 3/4 CUP
INGREDIENTS:

CURRY LEAVES |KARUVEPILLAI	1 CUP (Tightly packed)
URAD DAL	1/4 CUP
RED CHILI	7-8
TAMARIND	A SMALL LEMON SIZED
SALT	AS NEEDED
ASAFOETIDA	1/4 TSP
OIL	1/2 TSP

METHOD:

• Wash the curry leaves and pat dry them using a kitchen towel.
• Spread this for some time.
• In a pan add the urad dal and red chilli till golden brown and keep it aside.
• In the same pan add oil and add the tamarind and asafoetida saute for 2-3 minutes in a low flame.

• Keep it aside. Now add the curry leaves and saute for a minute. The curry leaves will slightly shrink. Add salt to this and switch off the flame.

• when cool, grind this into a fine powder in a mixer. ensure that the mixie is dry.
• If you want to add garlic you can crush 1 or 2 garlic and roast this while roasting dals and grind it along.

• If you want this a coarse powder, grind the dal into fine powder and lastly add the curry leaves and just pulse it once or twice.
• I remember my mother in law adding half portion of urad dal and half portion of channa dal to this.
• Store this in an airtight container and always handle this with a  clean ,dry spoon.
• This can be kept in room temperature for 15 days.

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KANDATIPPILI RASAM RECIPE | PATHIYA SAMAYAL RECIPES

Kandantippili rasam i wanted to post for a long time , but somehow i didn’t search for that in Singapore, but when my mom visited me last month bought this for me and i wanted to start a series of recipes which we used to give for moms after delivery , commonly called as Pathiya samayal in Tamil and Postpartum food in English.  My athai used make this for me when i delivered my second kid Varun, and  she used to tell this kandantippili rasam helps in digestion too. Now a days we generally do not follow pathiyam after delivery and in my case too when i deliverd my first child 12 years back my mom strictly followed pathiyam but for the second one after 4 years i never follow any strict pathiyam. This kandantippili i don’t know what is is the English term of this but you can get this easily in most of the small shops in chennai. I will be posting some Postpartum food which we generally follow at our house, more frequently here.

Before moving on to the post, thank you so much for trying out the Gokulashtami recipes and i am overwhelmed to see the mails . Thank you so much again.
INGREDIENTS: SERVES 4

KANDATIPPILI	4-5 sticks
TOOR DHAL	1 TBLSP
BLACK PEPPER	1 TSP
JEERA	1/2 TSP
TAMARIND EXTRACT	1 AND 1/2 CUP
TURMERIC POWDER	1/4 TSP
GHEE	1/2 TSP
COOKED TOOR DHAL	1/2 TBLSP
MUSTARD SEEDS	1/4 TSP
CURRY LEAVES	FEW
ASAFOETIDA	A PINCH
SALT	AS NEEDED

METHOD:

• Dry roast the kandantippili , toor dal, black pepper .
• Powder it finely in a mixer along with cumin seeds.

• Soak a small lemon sized tamarind and extract the juice from this.
• In a vessel add the tamarind water, 1 tblsp of the ground powder, salt, asafoetida, turmeric powder.

• Let this boil for 7-9 minutes in a low flame.
• Add 1 and 1/2 cup of water to the cooked toor dal and add this to the boiling mixture.
• Let this become frothy , add curry leaves and switch off the flame.
• Temper with mustard seeds in ghee.

• Super flavourful rasam is ready for serving.

Note:

1. You can make the powder in bulk and make rasam whenever you want.
2. If you want you can add 1 tomato (pureed) while boiling. But for pathiyam tomaotes will not be added.
3. You can add 1/2 tsp of coriander seeds while roasting if you want.

       

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