– Karuveppilai Podi, also known as Curry Leaves Powder, is a popular South Indian spice blend that adds a burst of flavor to various dishes.
– This traditional spice mixture is a staple in many Tamil households, celebrated for its aromatic and savory profile.
– Making your own Karuveppilai Podi is a simple and rewarding process that allows you to customize the blend to your own taste preferences.
Ingredients:
– 2 cups fresh curry leaves
– 1/2 cup chana dal (split chickpeas)
– 1/4 cup urad dal (black gram lentils)
– 10-12 dried red chilies
– 1/4 cup sesame seeds
– 1 tsp asafoetida (hing)
– 1 tsp salt
– 1 tbsp oil
Recipe:
1. Start by thoroughly washing the curry leaves and allowing them to air dry completely.
2. In a pan, dry roast the chana dal and urad dal until they turn golden brown and emit a nutty aroma. Transfer to a plate and set aside.
3. In the same pan, dry roast the dried red chilies, sesame seeds, and asafoetida until the sesame seeds start to pop. Remove from heat and let cool.
4. Heat the oil in the pan and add the dried curry leaves. Sauté until the leaves turn crisp and then remove from heat.
5. Once all the roasted ingredients have cooled down, transfer them to a blender or spice grinder, along with the salt. Grind into a fine powder.
6. Allow the Karuveppilai Podi to cool completely before storing it in an airtight container.
Incorporating Karuveppilai Podi into your cooking:
– Sprinkle Karuveppilai Podi on rice, dosas, idlis, or any other South Indian dishes for an extra punch of flavor.
– Use it as a seasoning for vegetables, meat, or seafood to infuse them with the fragrance and richness of curry leaves.
– Experiment with adding Karuveppilai Podi to marinades, dressings, or even popcorn for an unexpected twist.
By making your own Karuveppilai Podi at home, you’re not only enhancing the authenticity and flavor of your dishes, but also preserving a cherished tradition in Tamil cuisine. Embrace the aromatic allure of curry leaves and elevate your cooking to new heights with this classic spice blend.