Spices podis have always been a favorite one with me. As I was explaining about the Andhra Thali in my post on Cooking Rice, Spiced powders or Gun powders are they commonly called down south, are part and parcel of a thali. That being said, the spiced powders are mostly made with lentils flavored and spiced with spices and chilies. Apart from the lentil based powders we also make with herbs. The most famous being the Karvepaku Podi (Spiced Curry leaf powder). We can find other herbs and spices being included and new versions coming out of them too.

All these spiced powders are mostly enjoyed by mixing with steaming rice and a dollop of ghee. And eating is mostly by making a ball of this rice mix and aiming your mouth. Since this is such a heavenly treat you can never miss the target I am sure. Also making them into podis is the best way of preserving the goodness for a longer duration. Like most herbal podis stay good for over a weeks time.

But these make a great combo with chappatis and puris mixed with ghee. Coming to the podi that I am going to talk about, its a lovely combination of Coriander, Curry Leaves along with Sesame seeds. Sesame seeds are very integral part of Andhra cuisine. The most famous being the Nuvulla Pulihora. Sesame seeds take the mixed rice to a different level. I felt the same when I tasted this combination. Roasted Curry leaves leave your heady but when combined with Sesame seeds it was potent.

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Chutney Powder with Curry Leaves, Coriander Leaves & Sesame Seeds


Recipe: Chutney Powder with Curry Leaves, Coriander leave and Sesame Seeds
Prep Time: 5 mins
Cooking Time: 10-15 mins
Makes: Around 1 cup of Chutney Powder
Shelf Life: Up to 1 month when refrigerated
Recipe Level: Basic/Beginner
Recipe Source: MIL
Recipe/Post by: Srivalli

Ingredients:
1 cup Fresh Curry Leaves, loosely packed
1 cup Fresh Coriander Leaves, loosely packed
8-10 Dry Red Chillies, about 3 inch long and stalks removed
2 tbsp Black Sesame Seeds
5 -6 Garlic flakes
2-4 tbsp Oil
Salt to taste

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Chutney Powder with Curry Leaves, Coriander Leaves & Sesame Seeds

Method:
  1. Remove curry leaves from its stalk, pick the coriander leaves and rinse them clean. Wipe them dry using kitchen towel.
  2. Heat a wide pan on medium flame and dry roast Sesame seeds till they start popping. Remove and keep aside.
  3. In the same pan, add oil roast red chilies till its done, remove then add the dried curry leaves. Roast till the curry leaves turn crisp but retain that lovely green colour. Then roast coriander leaves till its well roasted and become soft, it takes about 3-5 mins. Keep it aside to cool.
  4. Once all the ingredients have cooled enough, transfer them into dry mixer or food processor jar, add the peeled garlic along with all the ingredients and grind to fine or coarse powder according to your preference.
  5. Transfer ground powder into dry and clean jar. Pop it in refrigerator for longer shelf life. You can serve this delicious Chutney Podi/Powder with Dosa, Idli or steamed rice with a dollop of ghee and enjoy.
Sending this to PJ who is hosting Think Spice event themed on Sesame Seeds, Think Spice an event started by Sunitha


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5 comments

  1. egglesscooking // 1 July 2009 at 01:38  

    That's a fragrant podi Valli. I have never added sesame seeds to this podi. Will definitely try it the next time I find curry leaves here.

  2. Sia // 1 July 2009 at 13:45  

    I have made coriander leaves chutney, curry leaves chutney and sesame seeds one separately but never mixed all these 3 together. I am eager to try this and taste :)

  3. Hari Chandana // 1 July 2009 at 17:55  

    Lovely combination.. new to me... looks spicy.. :)

  4. Alka // 2 July 2009 at 11:03  

    Now i understood valli, what exactly a Podi means...i confused it with masalas that we generally use in day to day cooking
    Very neatly explained , i can imagine the bursting flavors, and i wonder how on earth i haven't yet tasted a Podi, since i had fed myself like anything on SouthIndian food at my friends places and restaurants too

  5. meeso // 17 July 2009 at 02:11  

    I can almost smell that powder! Yum!