Karuveppilai Podi

Learn to make a small batch of curry leaves powder, known as karuveppilai podi. This oil-free spice mix is incredibly versatile and can be used in various ways.

Recipe Snapshot

YIELD

25 servings

40 min

Tamil Nadu

Condiment

Time

cuisine

course

Carrot

– ½ cup chana dal – ½ cup urad dal – 2 cups curry leaves approx 40 grams – 5 dried red chilies ...

Ingredients

1

– Heat a pan or kadai and add chana dal. Roast over medium-low heat (around level 4) until it turns deep golden brown, then transfer it to a plate.

2

– In the same kadai, roast urad dal until it reaches a deep golden brown color, then transfer it to a plate.

3

– Keep stirring continuously for even roasting, and avoid leaving the dal unattended. A few slightly over-roasted lentils won’t affect the taste.

4

– In the same kadai, roast tamarind, dry red chilies, and whole pepper for a couple of minutes.

5

– Add rinsed and dried curry leaves along with asafoetida.

6

– Then roast until the curry leaves turn crisp. Let everything cool.

7

– First, grind the roasted curry leaves with salt in a mixer jar until coarsely powdered.

8

– Add the roasted lentils and grind in short intervals, mixing in between, until you achieve a slightly smooth texture.

9

– Transfer the ground podi to a plate, break any lumps, and let it cool completely before storing it in an airtight container.

Hello all, I am Srividhya, the person behind Vidhya's Vegetarian Kitchen. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world.

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