Kariveppalai Podi - South Indian Curry Leaves Powder -RM#2

Another family favorite next to Lentil powder ( Paruppu podi ) is Curry leaves Powder. There are many variations and this is mom's method.Curry leaves are synonymous with Indian cooking and is not to be confused with curry powder;-).



When I first arrived at US, we had invited over an American guest for dinner who insisted that he loved Indian spicy food and wanted to sample the same. In our table, he happened to see this curry leaves powder and asked if it was some food coloring. I replied in negation and informed him its name. He was like "wow! I have seen so many curry powders and never with this color and applauded me on its color" !!!! I was confused a bit, and then realising that he was thinking its curry powder, told him that these were totally different from each other and that this is made from a herb called curry leaves. Guess he was not ready to let go of Curry powder (guess! he wanted me to be impressed with his knowledge of Indian cuisine! But oh well ! little did I know then) when he next asked me "Oh so good god! This curry powder is made with this curry leaves then. So it is them adding the brown color and not you!!!!!!!!!!!!!!!!. I gave up then and there :) and we had a dinner happily after! ;-)

This is such a basic recipe and can be made v easily. Its eaten with plain rice or as an accompaniment to main course. Curry leaves are v nutritious in their own right. Check out their benefits here

Ingredients


• 4 cups Curry leaves, approx ( or two handfuls)
  
  
• 1/2 cup Toor Dal (pigeon peas)
  
  
• 1/2 cup urad dal(split black gram)
  
  
• 3-4 dried red chillies ( or as per taste)
  
  
• 1/8 tsp asafoetida
  
  
• salt to taste
  

Method

1.Dry roast the curry leaves in a skillet till the aroma hits you and the leaves look little shriveled up.



2.Place them in a blender and grind them well.



3.It does not matter if they are not fine at this point since we will be processing them again soon.



4.Now dry roast rest of the ingredients till the raw smell leaves and the lentils are looking golden brown.



5.Cool them a bit and then add it along with the curry leaves in the processor and grind them until they become into fine powder.



6.Store this in a air tight corner. They easily last for months.

Did you see my fellow marathoner's kitchen today?

1) Siri 2) Srivalli 3) Ranji 4)PJ 5)Curry Leaf 6)Medha 7)Priya 8)Bhawna 9)Raaji 10)Ruchii 11)Anu 12)Kamala 13)Roopa 14)Divya Kudua 15)Rekha 16)Divya M 17)Lakshmi 18)Raaga 19)Lakshmi Venkatesh 20)Sripriya 21)Viji 22)Pavani