KARUVEPPILAI PODI / CURRY LEAVES POWDER

 

Karuveppilai or curry leaf as called in English is so full of medicinal values yet I would always pick these out from my plate…. infact in my family everybody do that… and hence my mom started using ground kaurveppilai.  Curry leaves are so good for the eyes and hair and we all relish when this is served as thokku, podi, kuzhambu or thogayal.  I always keep stock of Karuveppilai podi at home and use it as flavouring agent in many of my side dish / accompaniments.

INGREDIENTS
Tuvar Dal	100g
Oil	1 tsp
Pepper	1 tsp
Whole Red Chilli	6
Curry leaves	1 cup (packed) or 50g
Asafoetida	1/4 tsp
Salt	1 tsp or to taste

 

METHOD

• Heat oil in a pan and roast Hing (I used solid hing).
• Then add tuvar dal and whole red chillies and roast till they turn golden brown.  Take it out and set aside to cool.
• Next, roast pepper and set aside to cool.
• Then, roast curry leaves till it turn dry and crispy.  Set aside to cool.
• Grind it to a fine powder and store it in an air tight container.
• Serve with hot rice and ghee.

NOTES

• If using asafoetida powder, skip roasting and add it while grinding the podi.
• I always use natural rock salt and, hence, roasted salt separately.