SOUTH INDIAN KITCHEN BASICS # 3 - Kariveppilai Podi
Curry leaves are a highly valued seasoning in Indian cuisine and finds place almost in day to day cooking. It has numerous health benefits - as a hypoglycemic agent, a liver cleanser, protects heart against diseases, accelerates hair growth and delays graying. Its a good source of Folic acid.
It is a pity that many of us set this aside in our meals thinking its only flavour. Benefits go to those who munch them !! :)
I strongly recommend this powder as a part of everyday meal, should the taste of just the raw leaves are not your choice.
Preparation Time: 5 min
Cooking Time : 10 min
Category: Spice powder
Cuisine: South Indian
Yield : 250 gm
- 1 cup whole Urad dhal
- 1/3 cup Chana dhal
- 1/3 cup Toor dhal
- 1 tbsp Pepper corn
- 1/2 cup Red chillies
- 4 cups dried curry leaves, tightly packed
- 1 tsp Asafoetida flakes
- Tamarind, a size of a grape
- 2 tsp oil
- 1/4 tsp crystal salt
- Salt to taste
- 1/2 tsp sugar
- Dry roast all the dhals separately in a Kadai and spread it on a plate.
- Next roast the Pepper.
- Heat 1 tsp oil and fry Asafoetida flakes
- Fry tamarind in the same oil and set aside.
- Heat 1 tsp oil again and add crystal salt. When it sizzles, add the red chillies and saute until you hear a crinkle and is well coated.
- When all the ingredients cool pulse together in a mixer twice to grind them to small bits.
- Add curry leaves, salt to taste and grind to a fine powder. Add sugar and pulse one last time. Spread out on a plate to prevent lumps.
- Transfer to an airtight container.
- Mix 2 tsp of powder with 2 cups hot rice and 1 tsp ghee and serve with Appalam or any vegetable curry of your choice.