Kariveppila or Curry Leaves is mostly used as a garnish. It indeed enhances the flavor of the dish. But most of the times, it is not consumed and is always kept aside while the dish is served. This podi is a good way to consume curry leaves, which has fair amount of Vitamin A and good source of Calcium. Curry leaves has many medicinal properties too. You can read more about it here.
Urad dal- 4 tblspn
Chana dal - 4 tblspn
Red chilly - 12- 15 (adjust the nos to suit your palette)
Tamarind - lemon size
Hing - 1 tspn
Salt to taste
Curry leaves - 2 cups
Gingely oil - 2 tblspn for roasting
Wash and dry the curry leaves.
Dry roast urad dal and chana dal separately till they turn light brown
Add a teaspoon of oil and roast the red chillies.
Transfer the roasted chillies to a plate and roast the curry leaves in a tablespoon of
When cool, powder all together with required salt.
Store in an airtight bottle. It will stay fresh for more than 2 weeks without refrigeration.
Serve kariveppila podi mixed with hot rice and ghee. It can be served as a dip for idli and dosa.