KARUVEPILLAI PODI RECIPE / CURRY LEAVES POWDER

     
    I am making curry leaves powder for the first time in my life. Thanks to maami! I make only karuveppilai kuzhambu and sometimes chutney/ thogayal (recipe soon). This time I wanted to try for sure. Also maami was always telling since she came here that we can make karuvepillai podi. So I asked her how to make and made it. And I love it!! More over one should eat curry leaves for it’s enormous health benefits.
    I have heard from my  mom that its super good remedy for hair fall. And I read an interesting and useful fact about this karuvepillai in a book. They had said ‘KARUVEPILLAI = KARU + VEPILLAI’ and these leaves acts like a vepillai to our uterus and if we take these leaves every day, we can get rid of all problems like irregular periods and so on. I used to drink buttermilk with some curry leaves ground and mixed to it and got benefitted myself. It’s too good for us ladies especially!

Karuvepillai Podi recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 5 mins    |  Cook time: 5 mins    |  Makes: 1 cup

Ingredients

Curry leaves	1 cup tightly packed
Urad dal/ Ulutham paruppu	1/2 cup
Red chillies	10
Coconut gratings	3 tblsp
Asafoetida	1/4 tsp
Salt	As needed (1 & 1/4 tsp)

 

Method

1. I tried microwaving for making the curry leaves crisp for powdering it easily. And it did a great job in just 3 minutes! Just spread the cleaned leaves in the microwave oven’s plate.(its should not be watery, so dry in a newspaper after washing the leaves). Microwave in high for 2-3 minutes. Just microwave one minute per one time.Just spread the leaves with hand each time to ensure evenness. Give 2 minutes standing time to feel the crispness.
2. Fry urad dal, redchillies and coconut until golden brown. Cool down and first grind red chillies, coconut, asafoetida, salt and curry leaves together to a fine powder.
3. Then lastly add Urad dal and  grind to a coarse powder.

Notes

• You can fry curry leaves in tawa too instead of microwave oven. Just heat a non-stick pan and add the curry leaves, give stirs now and then and switch off the stove once nice aroma rises. Leave it as such in tawa for 2 minutes to make it crisp. Then proceed.
• Coconut and asafoetida adds a nice flavour to the podi.
• This makes an ideal lunch box rice too. Just season with mustard, urad dal and cashews and add it to the rice and mix the powder along with sesame oil.

Transfer to an airtight container and if you want to keep it for a month can keep refrigerated. Mix with sesame oil and hot steamed rice to make karuvepillai sadam. It goes well with Idli / Dosa too!

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