Curry leaf idli podi is a fun spin on southIndian idli podi, adding more nutrition and a bright green from curry leaves.
- White urad dal 1/2 cup
- Channa dal 1 tbsp
- Dry Red chillies 4-5 no.s
- Asafoetida 1/4 tsp
- Jaggery 2 cm cube
- Curry leaves 1/2 cup (washed and microwaved for 30 seconds)
- Oil 1 tsp
Heat a pan, add oil to it and once hot, add urad dal and channa dal and roast on medium flame until the dal turns golden brown.
Remove from the pan, toss in the fry red chillies and dry roast for 2-3 minutes remove from pan
Add the curry leaves to the pan, little asafoetida and roast for 2 minutes and keep it aside
Add all the roasted ingredients to a mixie jar and grind them to a smooth powder
Serve it with idli and sesame oil or with rice
Sharing some benefits of this amazing
Curry leaf is an ingredient commonly seen in Indian cuisine. Often used in tempering any recipe. It adds a unique flavour to the curries.
Some of the benefits of consuming curry leaves are
✨ curry leaves is said to be good for mainly digestive health, they say it aids the body in removing toxins accumulated in our liver.
✨ curry leaves is a rich source of vitamin C and A
✨it supports in building immunity when consumed regularly
✨i love using curry leaves for healthy hair growth
Check out healthy recipes below,
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