RUCHIMITRA RECIPE GUIDE

Curry Leaves Podi

Name: Curry Leaves Podi
Prep time: 20 min
Cuisine: South Indian
Ingredients: 180 g dried curry leaves; 100 g urad dal; 80 g chana dal; 70 g dry red chillies; 40 g sesame seeds; 30 g salt and spices

A fragrant curry-leaf spice powder for rice, idli and dosa.

⏱ 25 minutes · South Indian kitchen favourite

Ingredients

180 g dried curry leaves
100 g urad dal
80 g chana dal
70 g dry red chillies
40 g sesame seeds
30 g salt and spices

How to make Curry Leaves Podi

Wash curry leaves and dry them completely; moisture can shorten storage life.
Dry-roast the curry leaves on low heat until crisp. Roast dals, chillies and sesame separately.
Cool all ingredients fully, then grind to a powder.
Mix in salt and store airtight only after the powder has cooled completely.

Recipe note: These are starter proportions and general preparation suggestions for the RuchiMitra demo collection. They have not been professionally kitchen-tested. Taste, adjust, and verify the method before relying on it. For pickles and other preserved foods, use a trusted tested food-safety recipe for curing and storage.

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