Authentic South Indian Curry Leaf PodiVeg
Elevate your meals with this traditional, flavorful Curry Leaf Powder, also known as Karivepaaku Podi. This aromatic spice blend combines roasted lentils, fresh curry leaves, dried chilies, and a hint of tamarind for the perfect balance of spice and tang. It is an essential pantry staple in South Indian households, serving as a versatile accompaniment for steaming rice, idli, dosa, or even chapati. Simple to make, aromatic, and incredibly delicious—a true classic for any dining table.
Ingredients
1 cup Bengal Gram (Chana Dal)
1 bowl Curry Leaves
4 nos. Green Chilli (chopped)
few Garlic
1 tsp Mustard Seeds
1 tsp Fenugreek Seeds
1 tsp Cumin Seeds
1 tbsp Peppercorns
few Tamarind
pinch Asafoetida Powder (Hing)
1 tbsp Oil
to taste Salt
Instructions
1
In a pan, heat a small amount of oil over a low flame. Add mustard seeds, methi (fenugreek) seeds, and cumin seeds, stirring well.
2
Add the chana dal, peppercorns, and tamarind pieces to the pan.
3
Sauté them on a low heat, ensuring they roast evenly without burning until the dal turns a light color.
4
Once the chana dal changes color, stir in the chopped green chilies and garlic (if using).
5
Continue to cook on a slow flame until the chilies become dry.
6
Add the curry leaves and a pinch of hing (asafoetida) powder.
7
Continue cooking on a low flame, stirring occasionally, until the curry leaves are completely dry and brittle to the touch.
8
Add a small amount of salt to the pan and let the mixture cool down completely.
9
Once the mixture has reached room temperature, transfer it to a blender and pulse until you achieve a coarse powder.
10
Taste and adjust the salt if necessary.
