శ్రావణమాసం లో వచ్చే తమలపాకులు పడేయకుండా కారప్పొడి చెయ్యండి | Betel Leaf Powder

Welcome to Hyderabadi Ruchulu! 🌟Today, we’re making Thamalapaku Podi, a flavorful spice powder made with betel leaves, which adds a unique taste and aroma. This spice mix is perfect to enjoy with hot rice and a drizzle of ghee for a wholesome and satisfying meal. 😋

🌟 Ingredients:

– Betel Leaves – 5
– Oil
– Ground Nuts – 1 tbsp
– Black Gram – 1 tbsp
– Bengal Gram – 1 tbsp
– Coriander Seeds – 1 tbsp
– Cumin Seeds – 1 tsp
– Mustard Seeds – 1 tsp
– Fenugreek Seeds – 1/2 tsp
– Dried Chilies – 7-8
– Curry Leaves – 2 reeds
– Tamarind – 20 grams
– Garlic Cloves – 4-5
– Salt – to taste

🍽️ Serving Suggestions:

Serve this Thamalapaku Podi with hot steamed rice and ghee. It also pairs well with idlis, dosas, or even as a seasoning for curries and stir-fries. This versatile podi will add a burst of flavor to any dish!

🌿 Health Benefits:

– Betel Leaves: Known for their digestive and antimicrobial properties, they are also a source of essential nutrients.
– Tamarind: Rich in antioxidants, tamarind aids digestion and has anti-inflammatory properties.
– Curry Leaves: Rich in iron and vitamins, they promote hair growth and improve eyesight.

📝 Summary:

1. Wash and pat dry 5 betel leaves. Cut off the stems and chop them.
2. Heat a pan and add 1 tsp oil. Add 1 tbsp ground nuts and fry till they change color. Then add 1 tbsp black gram and 1 tbsp Bengal gram, frying until they change color. Add 1 tbsp coriander seeds and fry till they give out a nice aroma. Next, add 1 tsp cumin seeds, 1 tsp mustard seeds, and 1/2 tsp fenugreek seeds. Fry for a few seconds. Cut off the stove and move everything to a plate.
3. In the same pan, heat 2 tsp oil, add 7-8 dried chilies, and fry till they change color. Move them to a plate. Heat 2 tsp oil again (optional). Add 2 reeds of clean, dry curry leaves and the chopped betel leaves. Fry until they become dry and crispy. Let them cool down.
4. Add 20 grams of tamarind to the same pan and fry for a minute. Turn off the stove.
5. To a mixie jar, add the fried pulses, seeds, and dried chilies. Add salt to taste and grind into a powder. Then add 4-5 garlic cloves, roasted tamarind, roasted curry leaves, and betel leaves. Grind everything into a powder.
6. Serve the Thamalapaku Podi with hot rice and ghee or as a side dish to enhance the flavor of your meal!

📍 Timeline:

– Introduction: 00:00:03
– Preparing Betel Leaves: 00:00:40
– Roasting Ingredients: 00:01:03
– Frying Chilies and Leaves: 00:01:54
– Roasting Tamarind: 00:02:35
– Grinding and Final Steps: 00:02:50
– Serving: 00:03:26

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