Thai Kaffir lime leaves and a Tamil recipe April 29, 2007Posted by live2cook in Spice Powders and Mixes.
When I was searching for a citrus fruit called Naraththai, the description of few matched perfectly. One among them was Kaffir lime used in Thai cuisine. I visited the nearby Thai grocery and found out that kaffir lime is not the citrus fruit that I was looking for. They had Kaffir Lime and fresh kaffir lime leaves . Though the fruits disappointed me, leaves came to my help. With a plan in my mind, I bought those leaves. Here are the leaves…
For all of us, there will be some recipes that have wonderful memories. For me, Naarthelai Podi is one among them. My grand mother used to make them and I am still a great fan of that. I don’t know the exact recipe of hers, but I am trying to recreate a recipe that I was fond of. If anyone know the exact recipe of Naarthelai Podi (Naarthelai means citrus leaves and podi is tamil term for powder), Please let me know.
I would like to call my recipe as Lime Leaves Powder.
Here’s what I did:
I took 2 cups of Kaffir Lime Leaves, 1/2 cup of urad dhal, 10 – 12 dried red chillies, lime sized ball of Tamarind, 1/4 teaspoon of asafetida, 2 tablespoons of oil, 1 tablespoon of salt. Cut the tamarind into pieces and set aside. Heated 2 tablespoons of oil in a heavy bottomed pan, Added urad dhal and asafedita. When the dhal started to turn brown, added the tamarind pieces and fried till the dhal completely turned brown. Reduced the heat and added the red chillies. Fried them for few seconds and added the kaffir lime leaves. Tossed well for few times and removed from the heat. when they cooled to room temperature, powdered them in a food processor or blender along with the salt. The powder looked like this…
I know… I know… you are asking, how it suits Nandita’s theme? When everybody makes the main dish, somebody got to make side dishes right? 🙂
We can use this like chutney powder, Mix with Plain yogurt and make a spicy, lemony raita, sprinkle over salads, toss with cooked noodles……… 🙂