Curry Leaf Powder is a fragrant, earthy spice made from dried curry leaves, prized for its citrusy, slightly bitter aroma and deep savory flavor. It adds warmth and complexity without overpowering a dish.Uses:
Stir into curries, dals, and sambar for authentic South Indian flavor
Sprinkle over rice, lentils, roasted vegetables, or potatoes
Blend into spice mixes, chutney powders, and marinades
Add to soups, stews, or sautéed greens for an aromatic boost
A little goes a long way—curry leaf powder shines as a finishing touch or a subtle flavor enhancer.
Curry Leaf Powder is a fragrant, earthy spice made from dried curry leaves, prized for its citrusy, slightly bitter aroma and deep savory flavor. It adds warmth and complexity without overpowering a dish.Uses:
Stir into curries, dals, and sambar for authentic South Indian flavor
Sprinkle over rice, lentils, roasted vegetables, or potatoes
Blend into spice mixes, chutney powders, and marinades
Add to soups, stews, or sautéed greens for an aromatic boost
A little goes a long way—curry leaf powder shines as a finishing touch or a subtle flavor enhancer.
Indian-style corn kebab is a flavorful vegetarian appetizer made from chana dal, sweet corn, coconut, and aromatic spices. The mixture is shaped into kebabs then shallow-fried until golden and crisp. Often served with raisin/cashew chutney, it's a delicious snack with a perfect balance of sweetness, spice, and texture.
This chutney is not like other chutneys. The Chana dal leaves it thick and rich with the addition of yogurt. This is one of my favorites. Goes great with idlis.
