Gunpowder
Cooking now
Live from upliance kitchensOwner Recipe· Tried, cooked & shared by Su****i ka***iReal food from a real upliance cook
South Indian • Andhra Pradesh • Dips and Chutney
Gunpowder
21 mins
4 servings
Cooked 100+ times recently
VeganAbout this dish
Karivepaku Podi (Curry Leaves Powder, Karuveppilai Podi) is a South Indian condiment (dry chutney powder) that brings together the refreshing flavor of curry leaves and spices. Pair with a Rice, Dosa, or Idlis.
Ingredients · 8
- 50 g Split Urad Dal
- 50 g Moong Dal Split - Yellow
- 0.75 tsp Salt
- 1 tsp Jeera
- 2 tbsp Refined Oil
- 10 Dried Red Chilli (stalks removed)
- 4 cloves Garlic (peeled)
- 10 leaves Curry Leaves (washed)
Instructions
Add ingredients to jar
- Add
How
Add 50g Split Urad Dal, 50g Moong Dal Split - Yellow, 1 tsp Jeera, 10 Dried Red Chilli (stalks removed), 4 cloves Garlic (peeled), 10 leaves Curry Leaves (washed), and 2 tbsp Refined Oil to The Upliance jar.
The device will now cook the spices
- Sautés
- Stirs
- 20 min
How
The Upliance will automatically roast these ingredients for approximately 20 minutes on medium heat with continuous automatic stirring until fragrant and golden brown.
Repeat the above
- Add
- Grinds
- 1 min
How
After roasting, add 0.75 tsp Salt to The Upliance jar. The Upliance will then blend the ingredients for approximately 55 seconds on low heat, ensuring a fine chutney powder with automatic scraping to prevent sticking.
The dish is ready
How
Your delicious Gunpowder (Karivepaku Podi) is ready. Remember to store it in an airtight container in the refrigerator for up to 3 weeks to maintain freshness and flavor.
Nutritional Information
171
Calories
9g
Carbs
3g
Protein
14g
Fat
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