Description

Karuveppilai Podi is a staple South Indian condiment made from dried and ground curry leaves and lentils. This aromatic and nutritious powder is a perfect accompaniment to idli, dosa, or rice, adding a burst of flavor and health benefits to your meal.

Ingredients

Main Ingredients

• 2-3 cups Fresh Curry Leaves (washed and thoroughly dried)
• 1/4 cup Urad Dal
• 2 tablespoons Chana Dal
• 2 tablespoons Coriander Seeds
• 1 teaspoon Cumin Seeds
• 1/4 teaspoon Fenugreek Seeds
• 8-10 Dry Red Chilies (adjust to your spice preference)
• 1/4 teaspoon Asafoetida (Hing)
• Small piece Tamarind (marble sized)
• 1 tablespoon Sesame Oil or Ghee
• Salt (to taste)

Instructions

1. Ensure the curry leaves are completely dry. You can air dry them for a few hours or gently pat them dry with a clean cloth.
2. Heat the sesame oil or ghee in a pan over medium heat. Add the urad dal, chana dal, coriander seeds, cumin seeds, fenugreek seeds, and dry red chilies. Roast on low heat until the dals turn golden brown and the spices are aromatic. Be careful not to burn them.
3. Add the asafoetida and tamarind to the pan and roast for another 30 seconds.
4. Remove the roasted spices and dals to a plate and let them cool completely.
5. In the same pan, add the dried curry leaves. Roast the curry leaves on low heat, stirring constantly, until they become crisp and brittle. This will take about 5-7 minutes.
6. Remove the roasted curry leaves from the pan and let them cool completely.
7. Once all the ingredients are cool, transfer the roasted dals, spices, and curry leaves to a dry blender or food processor.
8. Add salt to taste.
9. Grind the ingredients into a coarse or fine powder, depending on your preference. Be careful not to over-grind and turn it into a paste due to the oil released from the dals.
10. Allow the powder to cool completely before transferring it to a clean, dry airtight container. Store at room temperature.