Karivepaku Podi (spiced Curry Leaf Powder)

It is not enough to begin to pray, nor to pray aright; nor is it enough to continue for a time to pray; but we must patiently, believingly, continue in prayer until we obtain an answer; and further we have not only to continue in prayer unto the end, but we have also to believe that God does hear us, and will answer our prayers. Most frequently we fail in not continuing in prayer until the blessing is obtained, and in not expecting the blessing.

George Muller

CATEGORY	CUISINE	TAG	YIELD
Grains	Indian	Indian, On the gril, Rubs and sp, Spices and	1	Servings

INGREDIENTS

150	g	Curry leaves
8		Dry red chiles
2	T	Coriander seeds
2	t	Split black gram
1/2	t	Fenugreek seeds
1 1/2	t	Cumin seeds
6		Cloves garlic
2	t	Oil
1		3/4" marble tamarind paste
		Salt, to taste

INSTRUCTIONS

Heat oil in a small skillet and add coriander seeds, fenugreek seeds,
tamarind, split black gram and dry red chiles. Fry until the black
gram changes color. Remove from heat and transfer the contents to
another dish to cool.  In the same skillet, in the remaining oil, add
curry leaves and fry  on low heat until curry leaves turn dry (some of
the water content of  the leaves evaporates). Remove from heat. Let
cool.  Now blend the contents of the dish, salt and curry leaves in a
processor to the consistency of coarse semolina (like brown sugar).
Now add cumin seeds and garlic and blend for a minute.  Goes well with
plain white rice served with butter.  Stays good up to a month.
Converted by MM_Buster v2.0l.

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