CURRY LEAVES POWDER ( Karuveppilai Podi )

 

Curry leaves is a quintessential ingredient in Indian cooking. It infuses a nice aroma and enhances the flavour profile of any dish. We tend to discard it,overlooking its immense health benefits. But there are certain dishes,wherein the benefits of these leaves can be fully utilized. This flavoursome powder is one such dish. I would term this as a multi purpose powder : Toss the idli over this podi in preparing podi idli; mix it plain rice and simple seasoning to whip up a tasty rice dish ; slather this podi generously on dosa for making podi dosa.This podi serves as a  best accompaniment for idli,upma, dosa and pongal too.    

INGREDIENTS :

CURRY LEAVES-  2 CUPS

GRAM DAL -  4 TSP

URAD DAL- 4 TSP

PEPPERCORNS-  3/4 TSP

CUMIN SEEDS- 1/2 TSP

RED CHILLIES- 6 NOS

ASAFOETIDA-  1 TSP

OIL- FOR ROASTING 

SALT AS REQUIRED

PROCEDURE :

1.  Wash,rinse curry leaves and drain water. Spread washed curry leaves on clean cotton cloth to take out the moisture content from the leaves.

2. In a pan add 2 tsp of oil and roast the lentils along with other ingredients cited above. Allow the ingredients to cool.

3. In the same pan fry curry leaves till it turns crisp. If you are able to crush the leaves, it denotes that the leaves are fried and crisp.

4. In a mixer jar, take the roasted lentils and other ingredients along with salt. Grind in pulse mode for a few seconds till it is coarsely ground.

 

5. Now add in the fried curry leaves to the ground mixture and grind again till the leaves are powdered.

 

6. Store the powdered contents in a clean air-tight container and stock it inside a refrigerator for prolonged shelf life.