Karuveppilai Podi | Karivepaku Podi | Curry Leaves Powder

Curry leaves are rich in Vitamin A,B,C and B2. Its widely used in Southern part of India. Curry leaves helps in weight loss and hair growth. It reduces the blood glucose level for diabetic patient. Curry leaves has more medicinal value in it. Consume more  Curry leaves as much as you can.

Here we are going to see one of the famous South Indian cuisine, Karuveppilai Podi or Karivepakku Podi. You can have this Podi + ghee with hot Idli’s, Dosa or Steamed Raw Rice.You can even replace ghee with gingelly oil.

Ingredients

• Gingelly Oil – 4 tsp
• Chana dal – 2 tblsp
• Urad dal – 3 tblsp
• Coriander seeds – 3 tblsp
• Cumin seeds – 1 tsp
• Red chillies – 12
• Garlic – 5 to 6 pods
• Tamarind – lemon size
• Curry leaves – 50gms ( approximately 2 Hands full)
• Asafoetida – ½ tsp
• Turmeric powder – ½ tsp
• Salt to taste

Recipes

• Wash the Curry leaves and dry it completely. 
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• In a heavy bottom pan add 2tsp of oil. As soon as the oil gets heated add the chana dal, urad dal, coriander seeds and red chillies one by one. Saute it on a low flame. Fry until it gets its aroma and turns out golden brown color.
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• Next, add cumin seeds and saute it for few min. Then transfer it to a dry plate. 
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• Now add the remaining 2tsp oil. Add Curry leaves fry until it becomes crispy. But make sure the Curry leaves shouldn’t lose its color. Transfer the curry leaves to the plate.
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• In the same pan add the garlic and tamarind and saute for few minutes on a low flame.
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• Let everything to cool down. Add all the roasted ingredients to mixer grinder except garlic and tamarind.
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• Grind everything for few seconds. Then add garlic, tamarind, asafoetida, turmeric and salt as per your taste and grind coarse. 
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• Now Kariveppilai Podi is ready. Store it in a air tight container.
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Note

All the ingredients should be roasted on a low flame. Curry leaves should not lose its color while roasting.