Ammamma Shows Us How To Make Karivepaku & Munagaku Podi || Easy Recipe || Infinity Platter || 2023


Nothing beats Grandma’s recipes! Today my Ammamma is going to show us a recipe which we use the most at home.
It’s Karivepaku and Munagaku Karam podi – (curry leaf and drumstick leaf spiced powder)

This goes soo well with any South Indian breakfast but my favourite way is to eat it with hot rice and ghee 🤤

Here’s the recipe, you’re welcome 😉

6 tsp any Vegetable oil
13g or 1 3/4 cup Karivepaku (Curry leaves)
25g or 4 cups dried Munagaku leaves (drumstick leaves)
16 small Garlic pods
6-8 Dried red Chilli (depending on your spice preference)
2.5 tsp Jeera (Cumin seeds)
4 tbsp Dhaniya (Coriander seeds)
1 tsp Turmeric
4.5 tbsp Sesame seeds (nuvvulu)
5 tbsp Senaga pappu (Chana dal or split chickpeas)
2.5 tbsp Minapappu (Urad dal or Black gram)
1/4 tsp Menthulu (Fenugreek)
1 tbsp Tamarind (Chintha pandu)
Salt to taste

– To dry the leaves, first wash them well to remove all the dust and impurities. Place on a towel and pat dry. Remove all the leaves and let them dry for a whole day in a shady place.

– In a heated pan, add 4 teaspoons of any vegetable oil.

– Add 5 table spoons of Senagapappu and stir for 30 seconds.

– Add 2.5 table spoons minapappu and stir until they become a light golden brown. This should take a minute or two.

– Add 4 tbsp coriander seeds and stir well.

– Next add 1/4 menthulu, 4.5 tbsp sesame seeds and mix well for 30 seconds.

– Add 6-8 dried red Chilli, 2.5 teaspoons cumin, 15 small garlic pods, 1 teaspoon turmeric, 1 table spoon tamarind and cook this for 2 mins on medium heat.

– Once it’s done, transfer to a bowl. Add 2 teaspoons salt, mix and let this cool.

– In the mean time, in the same pan, add 1 teaspoon of any vegetable oil and add the munagaku or drink stick leaves. Sauté this on low heat for a few minutes until they start to change colour.

– Do the same with the curry leaves. Add 1 teaspoon oil in a pan, add the Karivepaku or curry leaves and sauté for a few minutes in low heat until they start to turn a little brown.

– Make sure not to over heat the leaves otherwise they turn bitter.

– Transfer into a bowl and leave it aside to cool a little.

– In a blender, add the previous lentil spice mixture and blend into a powder.

– Add the leaves to this mixture and with 3-4 short intervals, blitz into a coarse powder until and it’s ready!

This delicious powder is rich in antioxidants, iron, calcium, magnesium, vitamin C and so much more. They boost immunity and have infinite health benefits.

Although it’s extremely good for your health, make sure you don’t eat too much of this as it may cause a lot of heat in your body. One teaspoon of this powder a day is enough.

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