Spiced powders hold a special place in South Indian Cuisine. A blend of fresh spices coarse ground with aromatic curry leaves , Kariverpillai podi is a foodies delight. Athai makes two different versions of the Kariverpillai podi , one a simpler version which I am posting today and the other one with garlic which I will be posting later. While in India, she made both the versions of Kariverpillai podi for us and I took note of the recipes.
Curry leaves are used in seasoning in south Indian Cuisine . They are beneficial in treating Digestive Disorders, Kidney Disorders, Eye Disorders, Premature Graying of Hair, Burns and Bruises, Insect Bites and many more.
- 2 cups tightly packed Curry leaves
- 8 to 10 Red Chillies/Vara Millagai
- 2 tablespoon Bengal gram/Kadalai paruppu/Channa dhal
- 2 tablespoon Black gram/Ullutham paruppu/ Urid dhal
- 1 small lemon sized Tamarind
- 1/4 teaspoon Asafoetida/Perungayam
- 2 tablespoon Oil
- Salt to taste
- Wash and dry the curry leaves ( allow them to dry in shade or pat dry to remove the water) . Make sure there is no moisture.
- Add a tablespoon of oil in a pan and add the Bengal gram and black gram and fry them on medium heat till they turn light brown in color. Remove from the pan and let cool.
- Now add another teaspoon of oil, add the dry chillies and sauté them for about 2 to 3 minutes. Make sure not to burn them. Remove and set aside.
- Again add another teaspoon of oil and add the curry leaves and toss them till crisp and roasted. Now add the tamarind and toss for few seconds and set aside.
- When all the ingredients are cooled completely, grind them to a coarse powder.
- Mix in salt and asafoetida to the ground powder and store in an air tight container.
Serve with nice hot steaming rice with ghee/ clarified butter. Also use in stir fries to make them more flavorful.