It is almost a month since I last posted and I feel happy to be back to blogging. It was an unexpected break.
Today I am sharing a very simple post – Karuveppillai podi or Curry Leaves powder. These kind of powders are a staple in my kitchen. They come in very handy, when you don’t have stock of vegetables or are just plain bored or lazy to cook an elaborate meal. Some steamed rice, a spoon of gingely oil and some spice powder like this with some applam or vadams and satisfying meal is ready in no time.
This version I am sharing today is my MIL's version. I have tried another version with other ingredients, will post that recipe also soon.
What you’ll need
- Karuveppillai/ Curry Leaves – 1.5 Cup, tightly packed
- Urad Dal – ¼ cup
- Kadala Paruppu – 2 tbsp
- Dried Red Chillies – 4 to 5
- Cumin Seeds/jeera – 1 tsp
- Whole Black Pepper – 1 tsp
- Asafoetida – a small piece
- Salt to taste
- Oil – 1 tsp
- Wash and drain the curry leaves and then spread on a kitchen towel until the moisture is absorbed.
- Heat a Kadai with a tsp of oil, add the asafoetida and fry till it puffs up.
- Then add the Urad dal and fry until golden. Transfer to a plate.
- Next fry the Kadala paruppu till golden and transfer to a plate.
- Also fry the cumin seeds/jeera and black pepper.
- Switch off the heat and add the curry leaves and keep stirring till the leaves are completely dry and make a crackling sound, the leaves should break when you crush with your hands.
- Cool and grind everything to a fine powder with salt.
- Store in air tight container.
Mix this powder with steamed white rice and a spoon of sesame oil.
- You can fry a marble sized ball of tamarind along with the dals and grind.
- You can spread the curry leaves on a flat plate and microwave it for 3 to 4 minutes instead of frying in kadai.
- This powder tastes better when on the spicier side, adjust the chillies and pepper accordingly.