Karuveppilai podi, a delicious and aromatic spice powder made from curry leaves and dal. Curry leaves are good for our health and hair, having them regularly adds more benefit to our body and hair. Though i'm using curry leaves for all tempering in our cooking daily, out of habit from childhood, i do always pick those leaves and leave it aside while eating, many times just before putting the plates into the sink i had the realization that i haven't eaten a single curry leaves, every single one on the edge of the plate. It happens most of the time, seriously it's difficult to change the childhood habit, right?
This karuveppilai podi is one of my attempts to eat these leaves, usually we add a handful of curry leaves in the ellu podi/idli podi, here in this podi, instead of sesame seed, i have used lot & lots of curry leaves, the aroma from the curry leaves is so good and make it even more delicious. Just like paruppu podi, you can have it with rice too. But I prefer to have it with idli and dosa, the combination is simply amazing.Now, let's go and check out the recipe.
Procedure
This karuveppilai podi is one of my attempts to eat these leaves, usually we add a handful of curry leaves in the ellu podi/idli podi, here in this podi, instead of sesame seed, i have used lot & lots of curry leaves, the aroma from the curry leaves is so good and make it even more delicious. Just like paruppu podi, you can have it with rice too. But I prefer to have it with idli and dosa, the combination is simply amazing.Now, let's go and check out the recipe.
Curry leaves Powder
Preparation Time : 10 mins | Cooking Time : 10 mins | Makes : 1/2 cup
Recipe Category: Spice Powder | Recipe Cuisine: Indian
Recipe Category: Spice Powder | Recipe Cuisine: Indian
Ingredients
Curry leaves - 1 cup(tightly packed)
Urad dal - 1/4 cup
Toor dal - 2 tbsp
Red chili - 3 to 4
Asafoetida powder - 1/4 tsp
Salt - to taste
Curry leaves - 1 cup(tightly packed)
Urad dal - 1/4 cup
Toor dal - 2 tbsp
Red chili - 3 to 4
Asafoetida powder - 1/4 tsp
Salt - to taste
Heat the pan and add the curry leaves first, roast them till they are crispy . Once it became crispy, you can hear the sound while roasting. Remove from the flame and let it cool a bit.
Next, in the same pan add the urad dal, toor dal and red chili and roast them till it became golden brown and aromatic. Remove from the flame and let it cool.
First add the curry leaves in the mixie jar and pulse it couple of time, then add the dal mixture.
Then add the asafoetida powder and salt and grind them into powder.
Tada, Healthy Curry leaves podi is ready. You can serve this as side for idli or dosa. For more idli and dosa side dish, check out here . 
Notes:Next, in the same pan add the urad dal, toor dal and red chili and roast them till it became golden brown and aromatic. Remove from the flame and let it cool.First add the curry leaves in the mixie jar and pulse it couple of time, then add the dal mixture.Then add the asafoetida powder and salt and grind them into powder.Tada, Healthy Curry leaves podi is ready. You can serve this as side for idli or dosa. For more idli and dosa side dish, check out here . - Be careful while roasting curry leaves, it easily get burned at the bottom.
- If you take curry leaves in your hands and crushed it, it should turned into bits,that how well it should be roasted and in the same time not burned.
- Curry leaves can be sun dried also for couple of days.
- Adjust the chili according to your taste. The given quantity have mild heat.
- I personally like the podi as bit coarse (not too fine) powder, but you can grind them into as fine as you like.
