Karuvepillai podi / Curry leaves powder

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Karuvepillai podi:

Curry leaves podi or karuvepillai podi is an essential spiced powder in many south Indian tamizh homes. If you have attended the south Indian tamizh wedding, then you must have tasted the green-hued curry leaves rice. It is a spiced curry leaves powder which adds the flavour and taste to the rice. This is one of the varieties of mixed rice which is served along with Thenga saadam and lemon rice. This curry leaves powder is as flavourful as the spiced coconut powder.

Importance of curry leaves:

Curry leaves find its use in the culinary and medicinal field. In many cuisines, curry leaves are widely used. In Indian cooking, we see that it is part of our cuisine. Curry leaves are said to be rich in iron and calcium. Hence it finds its way into alternative medicine as well.

It is also said to contain a high amount of vitamin. Research has shown that it helps to reduce the risk due to cholesterol. It is also believed to help in the weight loss journey. Having seen so many health benefits, it is advisable to include curry leaves in our menu in some form.

What is karuvepillai podi?

Curry leaves in Tamil is called as karuveppilai. Karuveppilai podi or curry leaves powder is a spiced powder prepared mainly with curry leaves and lentils and spiced with red chillies and peppercorn. This is a ready-mix powder wherein you can mix it with some steamed rice and make karuveppilai saadam or curry leaves rice. The amount of curry leaves used and the chillies used can be varied according to your individual taste. This curry leaves powder can be prepared and stored for a month. It stays good for a longer time if stored in the refrigerator.

Method of preparing this powder:

INGREDIENTS:

Black gram dhal   – 2 tbsp

Bengal gram dhal  – 2 tsp

Red chillies              – 6

Pepper                       -1 tsp

Cumin                        – 1/2 tsp

Curry leaves              -1 cup

Tamarind                   a small marble-sized

Asafoetida                 – 1 tsp

Oil                              – 2 tsp

Salt                             – To taste

PREPARATION

• Heat the oil in a pan.
• Roast the black gram dal, bengal gram dal, red chillies, pepper and cumin till the dal starts to brown. Transfer it to a plate for it to cool down.
• Now add the curry leaves and fry it till it becomes crispy. Transfer it to the same plate and let it cool down too.
• Now fry the tamarind in the pan for a minute. Transfer it to the plate.
• Fry the red chillies till they are well roasted
• When all the ingredients are completely cool, transfer it to the jar of the mixer and add salt and asafoetida to it.
• Grind it to a smooth powder.
• Transfer it to the airtight bottle and store it.

How to  make curry leaves rice:

We make karuveppilai saadam with this powder. Mix this powder with cooked rice. Then temper it with mustard and black gram dal to make a very tasty curry leaves rice. Serve this rice with fried or roasted papad.