Curry Leaves Podi

Add 1.5 tbsp of refined oil to The Upliance jar. Then add 0.5 tsp Hing, 2 tsp Jeera, 0.5 tsp Mustard Seeds, 4 g Chana Dal, 2 dried red chillies (stems removed), 40 g raw peanuts, 80 washed curry leaves, 4 tsp white sesame seeds, and 2 tsp coriander powder.

The Upliance will now roast the ingredients. Select sauté mode at medium heat for 5 minutes with automatic stirring (Speed 13, lid off). After roasting, secure the lid and The Upliance will grind the spices for approximately 1 minute with intermittent scraping, transforming them into a coarse powder.

Add 15 g coconut, 1 tbsp tamarind paste, 0.5 tsp salt, and 5 g jaggery to The Upliance jar. The Upliance will continue to roast these ingredients at low heat for 5 minutes with automatic stirring (Speed 14, lid on). After this, secure the lid and The Upliance will blend the mixture for approximately 1.5 minutes with intermittent scraping to achieve the desired podi consistency.

The Curry Leaves Podi is now ready. Carefully transfer the podi from The Upliance jar into a bowl. You can store it in the fridge for up to a week. Garnish and serve with rice, dosa, or idlis.