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	<title>Kitchen Tantra &#187; Curry Leaves</title>
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	<link>https://kitchentantras.com</link>
	<description>tease your palate</description>
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		<title>Chili Idly / Idly Fry / Fried Idlies / Hot and Spicy Idly 65</title>
		<link>https://kitchentantras.com/chili-idly-idly-fry-fried-idlies-hot-and-spicy-idly-65/</link>
		<comments>https://kitchentantras.com/chili-idly-idly-fry-fried-idlies-hot-and-spicy-idly-65/#comments</comments>
		<pubDate>Tue, 01 Feb 2011 17:28:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[Curry Leaves]]></category>
		<category><![CDATA[Idly]]></category>
		<category><![CDATA[Mint]]></category>
		<category><![CDATA[Onion]]></category>
		<category><![CDATA[Restaurant Style]]></category>
		<category><![CDATA[Tiffin]]></category>
		<category><![CDATA[Tomato]]></category>

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		<description><![CDATA[Idly Fry: I recall my early childhood days&#8230;my Mom and brother used to go to my granny&#8217;s home, during summer vacation. Happily leaving behind, me and my Pappa:( Hmmm, even though Dad would be so busy&#8217; he will never fail to give me atleast 3 calls from his office during the day:) Well, indeed we [&#8230;]]]></description>
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		<slash:comments>12</slash:comments>
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		<item>
		<title>Curry Leaves Curry</title>
		<link>https://kitchentantras.com/curry-leaves-curry/</link>
		<comments>https://kitchentantras.com/curry-leaves-curry/#comments</comments>
		<pubDate>Fri, 01 Aug 2008 14:36:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[Curry / Salan]]></category>
		<category><![CDATA[Curry Leaves]]></category>
		<category><![CDATA[Health Food]]></category>
		<category><![CDATA[Leafy Vegetables]]></category>
		<category><![CDATA[Veg Kuzhambu]]></category>

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		<description><![CDATA[Power Foods: Curry Leaves Curry: Karivepilai Kuzhambu. Karivepagu Pulusu. Kari-Patha ka Salan. To Boost Iron: Few weeks ago&#8230;.I went to donate blood. They rejected my blood&#8230;.as it had very low platelets count. Generally Haemoglobin counts should be around 12%&#8230;.but I had just 7. I felt very bad on the other day. We all think we&#8217;re [&#8230;]]]></description>
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		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Karivepilai Kuzhambu / Curry Leaves Curry</title>
		<link>https://kitchentantras.com/karivepilai-kuzhambu-curry-leaves-curry/</link>
		<comments>https://kitchentantras.com/karivepilai-kuzhambu-curry-leaves-curry/#comments</comments>
		<pubDate>Wed, 19 Mar 2008 18:19:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[Curry Leaves]]></category>
		<category><![CDATA[Puli Kuzhambu]]></category>
		<category><![CDATA[Veg Kuzhambu]]></category>

		<guid isPermaLink="false">http://kitchentantras.com/karivepilai-kuzhambu-curry-leaves-curry/</guid>
		<description><![CDATA[Muzhu Karivepilai Kara-Kuzhambu: Ingredients: Curry Leaves &#8211; Mature Leaves 1 bunchCricket ball size tamarind or 1 spoon of thick tamarind pasteRed onion 1 large finely choppedGarlic 1 large peeled and semi crushedTomato 1 large choppedJaggery or brown sugar 1 spoonSaltTurmeric powder 1/2 spoonChili powder 1 spoonRice powder 1 spoonSesame oil 1 cupMustard seeds 1 spoonCumin [&#8230;]]]></description>
		<wfw:commentRss>https://kitchentantras.com/karivepilai-kuzhambu-curry-leaves-curry/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Karivepilai Thuvaiyal / Curry Leaves Chutney</title>
		<link>https://kitchentantras.com/karivepilai-thuvaiyal-curry-leaves-chutney/</link>
		<comments>https://kitchentantras.com/karivepilai-thuvaiyal-curry-leaves-chutney/#comments</comments>
		<pubDate>Wed, 19 Mar 2008 18:09:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[Coconut]]></category>
		<category><![CDATA[Curry Leaves]]></category>
		<category><![CDATA[Thuvaiyal]]></category>

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		<description><![CDATA[Karivepilai Thuvaiyal: Ah&#8230;ah&#8230;you guessed, rich in iron &#038; fibre! Very good for dark-jet black &#038; thick hair! Choose over grown/mature leaves for this recipe than young twigs. Those mature leaves have more iron content and loads of fibre. And we&#8217;re going to wet-grind&#8230;so if anyone who separates their curry leaves from the gravy, could possibly [&#8230;]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Karivepagu Annam / Karivepilai Saadham</title>
		<link>https://kitchentantras.com/karivepagu-annam-karivepilai-saadham/</link>
		<comments>https://kitchentantras.com/karivepagu-annam-karivepilai-saadham/#comments</comments>
		<pubDate>Sat, 28 Oct 2006 16:18:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[Cashewnuts]]></category>
		<category><![CDATA[Curry Leaves]]></category>
		<category><![CDATA[Rice Dishes]]></category>
		<category><![CDATA[Tamil Nadu Special]]></category>
		<category><![CDATA[Variety Rice]]></category>

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		<description><![CDATA[Karivepilai Saadham:(Tamizhar Style) Curry Leaves Rice. Karuvepagu Annam. Ingredients:For Rice:Rice 1 cupSaltGhee/Sesame oil few spoons. Toast And Powder These:Curry leaves 1 large bowl fullUrad dal 2 spoonsChana dal 2 spoonsSaltDry red chilies 6-8Black/White Pepper 1 spoonCumin seeds 1 spoon For Sesonning:Ghee/Sesame oil 1 cupMustard seeds 1 spoonCumin seeds 1 spoonChana dal 1-2 spoonsUrad dal 1-2 [&#8230;]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Karivepagu Chutney Podi / Curry Leaves Powder</title>
		<link>https://kitchentantras.com/karivepagu-chutney-podi-curry-leaves-powder/</link>
		<comments>https://kitchentantras.com/karivepagu-chutney-podi-curry-leaves-powder/#comments</comments>
		<pubDate>Fri, 17 Feb 2006 16:07:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[Curry Leaves]]></category>
		<category><![CDATA[Podi]]></category>

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		<description><![CDATA[Karivepilai Podi: Karivepagu chutney podi/powder. Ingredients:Curry leaves 1 large bowl fullUrad dal 2 spoonsChana dal 2 spoonsSaltDry red chilies 6-8Black/White Pepper 1 spoonCumin seeds 1 spoon Method: Dry toast the items mentioned&#8230;.each separtely and dry-grind them into coarse powder. Serve to go with plain Mix this powder to with plain steamed rice, run a spoon [&#8230;]]]></description>
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		<slash:comments>0</slash:comments>
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