Easiest Way to Summer At Home Kariveppalai Podi / Curry leaves spice powder

Easiest Way to Summer At Home Kariveppalai Podi / Curry leaves spice powder Delicious, fresh and tasty.

Kariveppalai Podi / Curry leaves spice powder. karibevu chutney pudi with detailed photo and video recipe. spicy, aromatic spice powder used as taste enhancer with rasam rice or sambar rice combination. the main ingredient for this recipe is fresh curry leaves with other supporting dry spices. generally, it is used as a side dish to rice, but it also tastes great when. Karuveppilai Podi is a flavorful powder prepared with curry leaves and freshly roasted & ground spice mix. It tastes great when mixed with rice, tempering and generous amount of sesame oil.

Curry Leaves Powder (Karuveppilai Podi) is a spicy, healthy and delicious podi variety.

We can store this podi like dal powder and mix with hot steaming rice along with a teaspoon of sesame oil or ghee and relish this wonderful podi.

This powder of roasted curry leaves, dals and spices, transforms a simple breakfast of idli or dosa into a tongue-tickler!

You can have Kariveppalai Podi / Curry leaves spice powder using 7 ingredients and 4 steps. Here is how you cook that.

Ingredients of Kariveppalai Podi / Curry leaves spice powder

1. Prepare 100 grams of curry leaves De-stemed.

2. You need 75 grams of urad dal white.

3. It’s 10 - 12 of chillies dry red.

4. Prepare 2 of asafoetida compounded pellets.

5. You need of gooseberry tamarind a small amla or sized.

6. It’s of rock salt.

7. Prepare 2 tbsps of sesame oil.

Serve it mixed with til oil, or sprinkle it over idli, dosa or even upma.

Do not forget to add the tamarind, as that mild tang is necessary to enhance the flavour of the Karivepilai Podi.

Karuveppilai Podi / Curry Leaves Powder - The only way I can have curry leaves is this powder.

I've rarely seen people eating curry leaves as such when used in gravies/poriyals and am one of the kind.

Kariveppalai Podi / Curry leaves spice powder step by step

1. De stem the curry leaves and wash them thoroughly, spread it on a plate and microwave this for about 30 - 40 seconds to remove the moisture..

2. Take a wok,on medium heat, add 2 tbsps of sesame oil, add the asafoetida pellets and fry them..

3. Now add tamarind saute this for about 1 minute or until the tamarind looks cooked, add white urad dal and dry red chillies, saute them until urad dal becomes golden brown in color..

4. Simmer the heat,add salt and mix. Switch off the heat, transfer this to a blender jar. To this add the curry leaves and grind it to a fine powder..

I know its always been cornered….

But knowing the goodness of it, I wanted to make this podi so that.

I learnt this recipe from my grandmother.

This aromatic powder can be served with idli and dosa, drizzled with sesame oil.

If you want a quick lunch option, mix this powder with steaming rice along with ghee or sesame oil and serve with pappad/appalam.