Ingredients:

Preparations:

Wash curry leaves and dry them in shade. Dry these leaves till they lose their freshness (KODDIGA KAMILINATLU AVVALI). When fried they should become dry totally so let them dry further before frying. Break red chilies into small pieces. peel the garlic clove and keep it aside.

Method:

Heat a pan and add oil to it. Mix coriander seeds, bengal gram, black gram, fenugreek seeds, cumin seeds and red chili pieces. add these seeds to the hot oil and fry on low flame stirring continuously. Fry till the seeds are dry and change to golden color. This will take about 3 to 4 minutes. Add the dried curry leaves and tamarind and fry again. Fry till the curry leaves are crisp. Take a mixie jar and add the fried ingredients to it. To these ingredients add the turmeric powder and salt. Grind them to a fine powder. Now karapodi is ready. To bring a new flavor add the peeled garlic and grind well. This garlic brings a nice aroma to this karapodi. Store the karapodi in an air tight bottle.

Points To Remember:

Dry the curry leaves in shade only. When you want to prepare this karapodi in the afternoon, dry the curry leaves in the morning till afternoon. By this time the curry leaves will become dry (VADALUTAYI).

Use all dry utensils and dry ingredients so that the powder will last long. 

Add this powder to fries like bangaladumpalavepudu, bendakayavepudu, dondakayavepudu etc..to bring that extra taste to the dish. When suffering from cold and fever, serve this powder with hot rice and ghee which gives taste to the tongue. This powder can also be served with Idli, Dosa, Utappam etc… When serving with tiffins like Idli, Dosa, Utappam etc..use coarsely powdered karapodi. The partially crushed nuts give an enhanced taste—serve this coarsely powdered karapodi with ghee.

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