Karu­vep­pi­lai podi

Down to Earth - - FOOD -

IN­GRE­DI­ENTS Hand­ful of curry leaves 1/2 ta­ble­spoon of jeera or cumin seeds Whole black pep­per Salt to taste METHOD Take a hand­ful of fresh curry leaves, prefer­ably the young ten­der ones. Wash them well and dry. Lightly dry roast them tak­ing care to en­sure they do not turn black. Let the leaves cool. Add half a spoon of jeera, black pep­per and salt. You can roast jeera if you pre­fer. Grind this to a fine pow­der. This is an ex­cel­lent al­ter­na­tive to the `gun­pow­der' served with idlis. The pow­der can also be sprin­kled on rice and eaten with hot ghee. It is ex­cel­lent for di­ges­tion and soothes the stom­ach in sum­mers. You can store it for months in an air­tight jar.

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