Category Archives: masala

Curry leaves Powder recipe / Karuvepillai (Karuveppilai) Podi recipe

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Curry leaves is a must in Indian cooking, because of health benefits. Curry leaves is consumed in too many forms, mostly as a tempering ingredient in almost all the south Indian dishes, in chutney’s, may be deep fried as crisps along with deep fry like chicken 65, fish fry and so on. There is one more take on this curry leaves as Curry leaves powder commonly known as KARUVEPPILAI PODI in tamil / Karibevu pudi in Kannada.

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Curry leaves powder recipe / Karuvepillai podi recipe

This curry leaves powder / Karuveppilai Podi can be served along with steamed rice with a tbsp of ghee/gingelly oil, can be served along with idli and dosa with some gingelly oil. This powder can be prepared and stored in an air tight container and it stays fresh for months’ time, so that it will be easy to use.  All it takes just 10 mins to prepare, but a life saver, that can be used for lunch or breakfast or dinner.

For more basic ingredients recipes, CLICK HERE and for more Chutney Recipes CLICK HERE.

Curry leaves has too many medicinal health benefits as it is rich in calcium and vitamin A, the most common among them are our hair growth – this helps in dense hair growth, prevent hair fall and also delays hair greying. Let me share the recipe…

Ingredients:

  • Ulundam paruppu / White lentils / Urad dal – 3 tbsp
  • Tuvaram paruppu / Split pigeon peas / Toor dal – 2 tbsp
  • Kadala paruppu / Split chick pea (gram) / Channa dal – 2 tbsp
  • Curry leaves / Karuveppilai – 1 ½ cups
  • Cumin seeds / Jeeragam – 1 ½ tsp
  • Black peppercorns / Milagu – 1 ½ tsp
  • Red chillies – 4 nos
  • Garlic – 3 cloves
  • Salt to taste

Preparation:

  • Wash the curry leaves in running water, drain the water, spread it over a cloth and dry it for almost an hour.
  • Heat a heavy bottomed vessel, add all the lentils (white lentils, split pigeon peas, split chick pea) followed by cumin seeds, pepper corns and red chillies.
  • Cook in medium flame until it turns golden brown in color, remove it from fire and spread it over a plate.
  • Add the curry leaves and garlic to the same vessel, and cook until the leaves turn crispy.
  • Remove it from fire and spread it over a plate.
  • Grind the lentils, spices, red chillies and cumin seeds to a fine powder.
  • Add the curry leaves and garlic to the ground powder and grind it to a fine powder.
  • Transfer it to a plate, spread it and let it rest until it reaches the room temperature.
  • Transfer it to an air tight container.

Stay fresh for months’ time. Serve with idli, dosai or steamed rice topped with gingelly oil or ghee/clarified butter.

 

Bisi Bele Bath Masala

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Bisi bele bath is one among the most authentic and traditional food of Karnataka. My kids love the bisibelebath and so I use to prepare atleast once in a week for their lunch box, so I use to prepare this Masala and store them in an air tight container and use whenever in need, also this makes my cooking easier and faster. Let me share the recipe…

Bisibelebath Masala

Bisibelebath Masala

Ingredients:

  • Dry red chillies – 10 nos
  • Byadgi red chilli (would have wrinkles) – 10 nos
  • Split Bengal gram / Kadala paruppu / Channa dal – 3 tbsp
  • White lentils / Ulundam paruppu / Urad dal – 3 tbsp
  • Fenugreek / Vendayam / Methi seeds – ¼ tsp
  • Coriander seeds / Malli – 4 tbsp
  • Cumin seeds / Jeeragam – 1 tbsp
  • Mustard seeds / Kadugu – ¾ tsp
  • Poppy seeds / Khasa Khasa – ¾ tbsp
  • Cinnamon sticks – 3 nos (1 inch stick)
  • Cloves – 5 nos
  • Oil – 1 ½ tsp

Making of Bisibelebath Masala:

Preparation:

  • Heat a kadai, drizzle oil, add all the above given spices and roast them until you get a wonderful, be sure that it should not be burnt.
  • Transfer it to a plate, bring it room temperature.
  • Grind it to a fine powder, spread it over a plate for few mins, and bring it to room temperature.

Store it in an air-tight container. Stays fresh for month time. CLICK HERE for Bisibelebath recipe.

Note: Byadi red chillies gives perfect color to the food and regular chilli is used for spiciness in the masala.

Sea food Masala

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Last month I got to have a crab curry prepared by my friend Veena, which was absolutely different in taste, texture, color and aroma which was like the one we have in restaraunts. I liked the curry to the core, and so thought of preparing it by myself.

The secret behind the recipe was the masala they prepare, she also added that this masala goes out well with all the seafood both for curry and fry.

I tried it at home, it was delicious and something different from what I prepare. Trying different food is something interesting to me. Let me share the recipe of the masala powder…

Do check out my other seafood recipes in this link: https://madraasi.com/main-course/non-vegetarian/seafood/

Ingredients:

  • Ulundam paruppu/Black Lentil/Urad dal – 1 tbsp
  • Tuvaram paruppu/Split pigeon pea/Toor dal – 1 tbsp
  • Kadala paruppu/Split chickpea/Channa dal – 1 tbsp
  • Paasiparuppu/Green Lentil/Moon dal – 1 tbsp
  • Red chilies – 9 nos
  • Coriander seeds – 3 tbsp
  • Cumin seeds – 3 tbsp
  • Turmeric powder – 2 tsp
  • Black peppercorns/Milagu – ½ tbsp.
  • Cloves – 7 nos
  • Cinnamon (1” stick) – 4 nos
  • Star Anise – 5 nos

Preparation:

  • Dry roast all the dal/paruppu/lentil together for few mins or until they start turning golden brown or until you get a wonderful aroma.
  • Transfer it to a plate, spread it and keep it aside.
  • Dry roast all the spices together for few mins or until they start turning the color or until you get a wonderful aroma.
  • Transfer it to a plate, spread it and keep it aside.
  • Grind it in a mixie, to fine paste once when it comes to room temperature.
  • Transfer it to a plate and bring it room temperature.
  • Store it in an air-tight container.

You can also prepare this in large quantity and store it in an air tight container.