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Karuveppilai Podi | Curry leaves Powder |Karivepaku Podi

Karuveppilai Podi
4.84 from 6 votes
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Course: Podi/Pickle
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4
Author: Vidya Srinivasan

Ingredients

  • 1 cup Curry leaves tightly pressed
  • 2 tablespoon Channa Dal/ Bengal gram dal
  • 2 tablespoon Urad dal
  • 1 teaspoon Whole Black Pepper
  • 3 Red Chillies
  • pinch of Turmeric powder
  • Required Salt
  • 1/4 teaspoon Asafoetida

Instructions

  • Extract the curry leaves from the stem and wash them. Spread the washed curry leaves on a cloth/kitchen towel. Let curry leaves dry well
  • Dry roast urad dal, channa dal, red chilli, and pepper until starting to change color
  • Add curry leaves and saute till dal turn golden brown
  • Transfer the dal to a plate and place the curry leaves back to the hot pan and let curry leaves cool in the pan
  • After everything is cool first dry grind the dal, pepper, red chilli, salt, and turmeric powder
  • Furthermore add curry leaves and  asafoetida; grind curry leaves powder
  • Store it in an airtight container

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Notes

  1. Store it in an airtight container so that podi freshness will be maintained
  2. Roasted garlic can be added for extra flavor
  3. Curry leaves can also be roasted in the microwave for 2-3 minutes
  4.  Roasted coconut (2 tbsp) can be added to the podi
  5. If you like tangy flavor small gooseberry size Tamarind can be ground along with roasted dal
  6.  2 tablespoon of toor dal can also be dry roasted with other dal. In that case, reduce channa dal to 2 tbsp
  7.  Oil is not required for dry roasting
  8.  Adjust the spice according to your taste
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