The modest curry leaf is omnipresent in almost any regional cuisine of India. It is typically used in seasoning - tossed in hot oil, either in the very beginning or the very end, so it can emanate its slightly bitter, slightly nutty flavor and complete the dish. Today's recipe is for a condiment featuring this aromatic green. In this dish, curry leaves which are usually humble, backstage helpers take centerstage as the star and are suitably complemented with appropriate spices. Curry leaves help in digestion and also promote healthy hair growth. Those who don't have everyday access to fresh curry leaves need not be deprived of these and more health benefits. This powder can be made in bulk in advance and used regularly.
All through my childhood, karepaak pood (curry leaves powder) was a sure presence in my mother's pantry. I realized its health significance postpartum. Now, it plays a vital role in my toddler's meals. Sprinkle any new dish with karepaak pood, and he is more than willing to try it!
Makes 2 cups
Preparation time: 30 minutes
4 cups fresh curry leaves
1 tblsp dania (coriander seeds)
2 tsp jeera
6-8 black peppercorn - adjust according to spiciniess
2-3 red chilis - if you want it spicy.
1/2 tsp ajwain/omam (optional)
salt to taste
.Wash the curry leaves thoroughly. If they are in their stalks, pluck out the leaves and dry them on a dish towel, till there is no moisture.
.Warm a wide, deep skillet on the stove and toast each ingredient separately, on medium low heat, without adding any oil. The curry leaves should have no moisture in them when you begin. When you finish, they should wilt and become crunchy. In India this is done by sunning it for 2-3 days, after that they blacken and crumble easily. To duplicate the same in colder climates, we toast it well. The spices should be toasted till their aroma is released.
.Allow them to cool and dry grind them all together, with salt, to a very fine powder.
.That's it! Store in air tight container. Don't let any moisture in. Will keep for several months.
Last Bite: There are a hundred different ways to eat this powder - sprinkle it in sabjis while cooking, a side to idli/dosa, mix with yogurt (my toddler's favorite), or mix with hot rice and ghee (my favorite!). For pregnant and postpartum ladies, the last method is recommended to be eaten as a first course. For each method, you only need a tsp or so, as the flavor will be strong. Note: curry - the word used to indicate Indian spice mix - does not come from curry leaves!
Updated with a tip: To store fresh curry leaves for a long time, don't wash them, but strip them off their stalks and store as individual leaves in an airtight container in the refrigerator. I put them in the Amul ghee tin and use one or two everyday for the usual seasoning. It stays fresh - not a single black spot - for over a month. Of course, don't let any moisture in!