From Wiki:The leaves of Murraya koenigii are also used as a herb in Ayurvedic medicine. They are much valued as an anti-diabetic, antioxidant, antimicrobial, anti-inflammatory,hepatoprotective, anti-hypercholesterolemic etc. They also contain iron.
This recipe I got basically from Kusuma aunty, my sis’s MIL, when she came to visit here, she served this and my H and kids loved it, I tweaked it a little bit and here is my version, Thanks to her this is our family favourite now….
I have measured the ingredients in gms
60 gms Curry Leaves
80 gms Garlic Cloves
100 gms Dry coconut /Copra
60 gms Tamarind
140 gms Peanuts
40 gms Dry Red Chillies (Badgi)**
Salt as required
1/4 cup Grated Jaggery
1 tbsp Oil
1tbsp Channa dal
1 tbsp Urad dal
1 tsp mustard seeds
Take curry leaves and just pluck the leaves out, wash them and wipe them clean and dry them with a tea towel or kitchen towel. Once they are dry, Crush the Curry Leaves by grinding them in a mixie in 1 minute turning (Or shall I say in short bursts). just like the above click.
Take a wok or a wide pan add 1/4 tsp oil, once it is hot add the seasonings, once the dals change colour, to this add the Crushed Curry Leaves and fry them in a very low flame, keep on frying until they are nicely roasted, just like the above click.
It should not loose its colour, but should be dry.
Then peel the skin of the Garlic cloves fry them in the same wok for just 2 minutes then grind them in a mixie again with short turns and keep them aside. (sorry forgot to click this step next time I will update).
Then as always when I am using Tamarind I always roast them on stove top, once they are cool I cut them them little pieces so the mixie will not get into problems and them I grinded them, Just once then grind them with curry leaves and keep aside.
Grate Dry copra/ Dry coconut, fry them 2 minutes in the same pan without any oil.
Once every thing is ready grind the roasted curry leaves with this grind Dry chillies, Roasted Tamarind, Roasted peanuts and Copra.
Once they are well grinded together with required quantity of salt, finely add garlic and Jaggery give one more turn in the mixie do not over do it, if you grind garlic too much it becomes like paste, so be careful.
Take them out from the mixie, mix them well in a big bowl with your hand or with a spatula so they are well combined together taste and adjust salt.
and your very Nutritious Curry leaves powder is ready to eat with hot rice and Ghee… Enjoy
I will post few more versions of my curry leaves powder I make…
Check out these links to know more about Curry leaves
Kusuma Aunty’s version wasn’t too different, as hers was the basic recipe.., what I tweaked about this was I just added Groundnuts, as they have lot of proteins in them. If you want to skip it that makes Kusuma Aunty’s recipe! 🙂 enjoy however you like….
I am sending this to Walking through memory lane of Gayatri’s event