Kariveppila Podi (Curryleaves powder)

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.

Ingredients

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
oil.

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.

Kalathu Podi - To mix with rice and eat

Recipe for another podi.

Horsegram(Mudirai/Kollu) - 1 cup
Chana dal - 1/4 cup
Urad dal - 1/4 cup
Peppercorn - 4 nos
Jeera - 1 tspn
Red chilly - 4
Salt as required

Dry roast the dals separately, till nice aroma comes .
Roast the rest of the ingredients together.

When cool, powder the ingredients together fine ly,in a mixer grinder.

Mix with hot rice using oil/ghee. Serve papads or mezhukkuvaratti as accompaniment.

I eat with gingely oil even though I love to have with ghee

Copra Kalathupodi

Copra kalathupodi

Kalathupodi/parippu podi is a traditional powder mix which is made in all South Indian homes. Podi recipes varies from state to state, what even from family to family. I am sure every family will have their list of podis.This podi I believe is native to Andhra. I learnt this from mother-in-law. This podi is to be eaten with rice, mixed with ghee. Health freaks can substitute gingely oil for ghee. It also tastes good. I am a big fan of any kind of podis. My mom also makes different kinds of podi. Her recipes will follow soon.

When I started to write about podis, this podi came first to my mind, since it was an integral part in my college hostel days. Whenever we were able to smuggle rice out of hostel kitchen, we mix podi and ghee with rice. Our room senior used to make rice balls and pass it to all the room mates (We were 8 of us in a room).
You require
Grated copra - 1 cup
Roasted Chana dal/Pottu kadalai - 1/2 cup
Red chilly - 15 Nos
Hing - 1 tbspn
I use the Hing piece instead of powder. The piece when roasted and powdered retains the aroma much better than the powder version.

To powder
Slightly roast the chana dal. This is just to make it crisp.
Add a teaspoon of oil (I use Gingely oil). Fry the chillies.
Blend the copra in the mixer.
Remove and grind the chana dal. Seive it so that coarse particles can be grinded again.
Finally grind the red chillies. When it is alsmost powdered, add all the ingredients and salt as required.
The powder should not be very fine.