Chenangi Aaku podi

This is a plant, the leaves of which has many health  benefits. 

The names of this in different languages are :

telugu -  kasivinda chettu ,chennangi chettu , thangedu , pedi thangedu

hindi -  kasoundee, badikasondi,,kasonda, badi kanodi,agauthi urdu  -  kasonji

english -  negro coffee , fede goso,coffee senna,coffee weed,balatong aso , stinking weed,rubbish cassia,pepper leaved senna , ant bush  , arsenic bush , mogdad coffee , stephanie coffee, styptic weed  wild coffee,piss-a-bed,septic weed, western senna rajasthani  -  chakundra , talka, marathi  -  ran-takda , kasivda , kasoda,rankasvinda

tamil  -  nattam takarai , payaverai .

I am posting a podi/ powder recipe using the leaves of this plant. Very few ingredients are required for this dish. The combination of mint leaves enhances the taste of this podi. This has long shelf life. The process involves cleaning the leaves and shade drying them untill there is no moisture left. The green colour is prominent with the presence of chlorophyll and can be seen that being retained when mixed with rice, as shown in the picture.

The ingredients are as given below:

Methi seeds and cummin   1/2 tsp each

Coriander seeds     1 tablespoon

Red chillies              10 nos

Garlic                        10 pearls

Tamarind                Half lemon size

Salt                            as required

Chenangi leaves     2 cups

Mint leaves               1 cup

 Oil                              4 tsp

Preparation:

Clean and dry the leaves and keep the ingredients ready. 

Method:

Heat oil and fry the ingredients given the list. 

Fry the greens too. 

Add tamarind and salt after putting of flame. 

Take the fried ingredients first in a mixie jar and grind. Then add greens with tamarind and salt and grind. The chenangi aaku podi is ready to use. Have with hot rice and ghee.