Curry leaves, known as "Kariveppilai" in Tamil, are a staple in South Indian cooking, prized for their aromatic flavor and numerous health benefits. While they are often used fresh in tempering and garnishing dishes, one of the most popular and long-lasting ways to enjoy their flavor is by making Kariveppilai Podi—a dry, spicy powder made with curry leaves and spices. This versatile condiment can be sprinkled over rice, mixed with ghee or oil, or used to flavor a variety of dishes.
Kariveppilai Podi is not only delicious but also a great way to incorporate the health benefits of curry leaves into your diet. Curry leaves are rich in antioxidants, vitamins A, B, C, and E, and are known to aid in digestion, improve heart health, and help manage blood sugar levels. This podi is a great way to preserve the fresh, vibrant flavor of curry leaves and enjoy it for weeks to come.
Ingredients:
- Curry Leaves - 2 cups
- Mustard Seeds - ½ tsp.
- Ured dhal - 1 tsp.
- Channa Dhal - 1 tsp.
- Oil - 2 tsp.
- Red Chillies - 12 to 15
- Dhania Seeds - 2 tsp.
- Black Pepper - 1 tsp.
- Salt - 1 tsp. or as needed
- Asafoetida - a pinch
Method:
- Fry curry leaves in a pan with 1 teaspoon of oil. Fry it till it becomes crispy so that the curry leaves should be crushable with hands.
- Make tamarind into small pieces and fry it till it becomes dry and crispy
- Fry all the remaining ingredients to a golden brown colour and let everything coo down.
- Now grind all the fried ingredients in a mixer to a coarse powder and store in an airtight container.
- Mix with hot cooked rice with a teaspoon of oil or ghee and have.
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