{"id":6630,"date":"2009-05-26T11:17:36","date_gmt":"2009-05-26T18:17:36","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=6630"},"modified":"2012-04-09T20:04:11","modified_gmt":"2012-04-10T03:04:11","slug":"spiced-powder","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/condiments-dips-and-sauces\/spiced-powder\/","title":{"rendered":"Spiced Powder"},"content":{"rendered":"


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\nCurry Leaves<\/strong> or Kari Patta<\/strong> are not leaves of a tree that is used to make Curry. The leaves could be used in a curry, but the uses of the leaves go beyond curries to making chutneys, spiced powders & even medicines.<\/p>\n

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The Curry Tree<\/strong> or Karivepallai<\/strong> or Kadipatta<\/strong> (Scientific name: Murraya koenigii) is a tropical to sub-tropical tree in the family Rutaceae, which is native to India. It produces the leaves known as Curry leaves or Sweet Neem leaves. … Other names include Kari Patta (Hindi), which probably is a corrupt translation of Karuveppilai, noroxingha (Assamese), Bhursunga Patra (Oriya), Kadhi Patta (Marathi), Mithho Limdo (Gujarati) and KarapinchaSinhalese). (Wiki<\/a>)<\/em>
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\nWhat I did not know was that the small black, shiny berries are edible, but their seeds are poisonous!<\/em><\/p>\n

The leaves are very aromatic & are used as seasoning in the Southern regions of India & Sri Lankan. They are best used in their\u00a0 fresh form, they do not have a long life in the refrigerator & lose the flavor. They may be stored in a freezer for quite some time, but this results in considerable loss of flavor too. Traditionally, Curry<\/span><\/span> Leaves<\/span><\/span> are added to the hot oil in the cooking pan before any other ingredients are added. As they toast, the leaves<\/span><\/span> start to release\u00a0 aromas and flavors which will infuse the dish cooked with it<\/strong>. <\/span>The leaves of the Curry Tree are also used as a herb in Ayurvedic medicine. Their properties include much value as an antidiabetic, antioxidant, antimicrobial, anti-inflammatory, hepatoprotective, anti-hypercholesterolemic etc. <\/em>(Wiki<\/em>)
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I have my own little Curry Leaf Plant growing in a pot indoors. I am also fortunate enough to have a steady bulk supply of these leaves from a friend who has a big tree in his backyard. One time he got me a grocery bag full of curry leaves which resulted in this Spiced Powder.<\/p>\n

In South India these powders are used as a condiments. I have however found myriad uses of these.. I sprinkle some on my steamed vegetables & salads for a nice spicy crunch, use it in the rice, brown or white & fluff it up to have an instant aromatic side dish. I have even used them to stuff vegetables & breads. So this spiced powder is a must have in my kitchen.<\/strong> I have not followed any recipe here… there are a variety of Spiced or Podi Powder (as they are called) available, made with different spices…each one having their own distinct aroma.. This one is mine & it has worked pretty well so far.
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Ingredients:<\/strong><\/em><\/p>\n

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  1. 1 Teaspoon + 1 Teaspoon Oil<\/strong><\/li>\n
  2. 1 Teaspoon Mustard Seeds<\/strong><\/li>\n
  3. 5-6 Red Dry Chilli<\/strong><\/li>\n
  4. 1\/4 Cup Chana Dal (Dried Split chickpeas or garbanzos) or Dalia<\/em> ( roasted Black Grams – found in Indian Groceries)
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  5. 1\/4 Cup Urad Dal<\/a> (split & dehusked black lentils)<\/strong><\/li>\n
  6. 1.5 Teaspoons Whole Coriander Seeds<\/strong><\/li>\n
  7. 1 Teaspoon Cumin Seeds<\/strong><\/li>\n
  8. 1 Teaspoon Peppercorns
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  9. 5-6 Cloves of Garlic
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  10. 2.5 Cups of packed Curry Leaves<\/strong><\/li>\n
  11. 1 Teaspoon Amchoor Powder (Dried Mango powder)<\/strong><\/li>\n<\/ol>\n


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    \nPreparation:<\/strong><\/em><\/p>\n

    In a pan heat 1 teaspoon of oil.\u00a0 Add the fresh curry leaves to the oil. Take care as the moisture in the fresh leaves will make the oil sizzle & splutter. At low heat, toss the leaves & kinda roast them till they start changing to dark green & getting crispy without browning them. Set aside when done.<\/p>\n

    Heat the rest of the oil. Add the mustard seeds & the red dry chilli. When the seeds start to splutter, add all the other ingredients (except the roasted curry leaves) & roast till aromatic & the lentils start to slightly brown. Add the Curry Leaves\u00a0 & toss to combine. Stir for about 2-3 Minutes & switch off the heat.<\/p>\n

    Cool the mix & grind it to a rough powder. (No water should be used). Store in airtight containers. Will stay for several months.<\/p><\/blockquote>\n

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    \n<\/strong><\/em>Use your Imagination & Enjoy this spiced Powder. This is going to the     WHB #185<\/a> hosted by dear Susan of The Well Seasoned Cook<\/a>. Here is the List<\/a> of upcoming hosts for the WHB.
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    \nRelated Posts:<\/strong><\/p>\n

    Garam Masala<\/a><\/strong><\/em><\/p>\n

    Indian Curry Sauce<\/a><\/strong><\/em><\/p>\n

    Glazed Rosemary & Garlic Potatoes<\/a><\/strong><\/em>
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