30 mins
Veg
Raw Mango Paneer Curry
South IndianKerala
South IndianOwner Recipe
·Tried, cooked & shared by Su****i ka***i·Real food from a real upliance cookSouth Indian • Andhra Pradesh • Dips and Chutney
Gunpowder
21 mins
4 servings
Cooked 100+ times recently
Vegan
Ingredients
- 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 (remove stems)
- 4 cloves Garlic (peel)
- 10 leaves Curry Leaves (wash)
Instructions
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.
Add ingredients to jar
Add Split Urad Dal, Moong Dal, Jeera, dried red chillies, garlic, curry leaves, and oil into The Upliance jar.
The device will now roast the spices
The Upliance will roast the mixture on medium to low heat for 20 minutes with automatic stirring to ensure the dals turn golden and aromatic without burning.
The device will now grind the mixture
Add salt to the jar. The Upliance will now pulse and blend the roasted ingredients at varying speeds for approximately 1 minute to achieve a fine powder texture.
The dish is ready
Transfer the aromatic Gunpowder to a bowl or airtight container. It stays fresh for up to 3 weeks. Serve with hot rice, dosa, or idlis.
Nutritional Information
171
Calories
9g
Carbs
3g
Protein
14g
Fat
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