Karuvepallai podi( curry leaves powder)

It's a delicious, tasty powder made and stored in households. Traditionally eaten with hot steaming rice, ghee and a tablespoon of karuvepallai podi, gives you the ultimate flavour, taste of the ingredients added in proportion.

Karuvepallai podi 

Ingredients 

A bowl of fresh karuvepallai ( curry leaves) I used about 10 stalks of freshly plucked leaves from the garden.

A handful of garlic ( optional)

4 tablespoons of urad dal 

3 tablespoons of chana dal 

2 handfuls of peanuts 

10 red chilli, Spicy 

5 non spicy red chilli ( kashmiri chilli)

1 teaspoon of Heeng 

25 grams of tamarind, remove the seeds, and cut into small pieces 

Salt as required 

2 tablespoons of jeera 

2 tablespoons of gingly oil 

2 tablespoons of peanut oil

Method 

In a heated kadai pour gingly oil, add curry leaves and slow fry till they become dark green and crispy. Remove from the kadai,

Keep aside.

Add garlic in the same kadai with leftover oil, roast it in slow flame till golden brown. Remove from the kadai, keep it in a small bowl.

In the same kadai add two tablespoons of peanut oil,roast peanuts, urad dal and chana dal until mild golden brown. Remove from the oil.

Now add two tablespoons of jeera, red chilli, heeng powder and tamarind pieces, slow fry until the red chillies are crispy. 

It's time to mix all the ingredients roasted and kept aside. Mix in curry leaves, garlic, dals, peanuts, jeera, red chillies, heeng, tamarind and add required quantity of salt. Gently toss and off the stove.

All the mixture to cool down to room temperature.

In a mixie jar add the ingredients and powder. Store the curry leaves powder in an airtight container.

You can serve it with hot steaming rice and ghee, as a side dish for dosa, idli and sprinkle with eggs.

Enjoy the delicious karuvepallai podi.