Karuveppilai Podi | Curry Leaves Podi Recipe | Gluten Free and Vegan

 

Hi Supermoms,

Steaming hot rice with dollops of ghee mixed with a tasty and spicy podi, accompanied with Vadams or Appalams. You are already salivating right?

Nothing is a better palate cleanser than a well made podi rice. While there are many popular podis like, Paruppu Podi , Andhra style gunpowder, Coconut Podi, Peanut Podi, Pepper-Jeera Podi, one of my favourites is the Karuveppilai podi, the Curry Leaf Powder.

Curry leaves are filled with health benefits. Karuveppilai is a super food. It is great for the body internally and externally. Do you know that in the earlier days they even used the leaves to make herbal oil ? They are also used as a medicine for cuts and burns. Isn't it amazing?

You can check out my post on the health benefits of curry leaves, how to preserve, store and use curry leaves for a long period here.

So today, I am going to directly share the Curry leaves Podi Recipe. Like all podi recipes, this one is so easy to make. 

Curry leaves Podi tastes amazing with hot rice and ghee or sesame oil. You can also serve along with idli/dosai. 

There are just a few pointers that you need to remember.

Sharing them below:

1. Make sure that the curry leaves are completely dry before you proceed to roast them.

2. Wash the curry leaves , pat dry and spread them on a kitchen towel to dry. 

3. You can dry them in your kitchen counter itself.

4. Only after it is completely dry, proceed to roast them in a pan . The curry leaves have to be roasted till they are crisp. Make sure not to burn them. Roasting them correctly ensures that your podi gets the right colour and taste. Fry them over low flame. 

5. While grinding, first grind the dal and spices to a coarse powder and then add the curry leaves. 

Curry Leaves Podi Recipe By Masterchefmom

Preparation time: 1/2 day

Cooking time: 10 minutes

1 cup = 250 ml

Ingredients:

1 cup husked black gram/urad dal

1/4 cup cumin seeds/jeera

10-12 dry red chillies

1 tsp sesame oil

1 tsp sea salt

large pinch asafoetida

1.5 cup Curry leaves

Note : You can reduce 5 red chillies and add 1 teaspoon black peppercorns. That will also be tasty. 

Method:

1. Heat a kadai on low flame and dry roast urad dal till it turns fragrant and slightly brown. Transfer it to a wide plate and place the pan back on low flame.

2. Add jeera and roast it till it starts to pop up and transfer it to the same plate.

3. Next, add a teaspoon of oil and add dry red chillies. Roast them and transfer it to a plate.

4. Now add the dried curry leaves to the pan and over low flame roast them till they turn crisp. 

5. Switch off the gas. 

6. Add salt and asafoetida to the ground ingredients and grind every thing , except curry leaves to a coarse powder.

7. Add curry leaves and grind the podi again. You can grind it smooth or coarsely. It depends upon your taste preference. 

Your Karuveppilai podi is now ready! Transfer the podi to a wider bowl for it to cool. Once the podi has cooled down completely, transfer it to a clean, dry, odour free bottle. The curry powder stays fresh for up to 3-4 months. 

Do try and share your feedback with me.

Happy Cooking!

With love, 

Masterchefmom