Curry leaf powder
Grandmothers in Tamil Nadu make karuveppilai podi as much for health as for taste; curry leaves are said to be good for the hair and the blood, and this is the most delicious way to eat a whole bunch at once. Big handfuls of leaves are roasted until crisp and crumbly, then ground with roasted urad and chana dal, red chillies, a little tamarind for sourness and pepper. The powder is dark, fragrant, savoury and slightly tart. Mix it into hot rice with sesame oil or ghee for a quick lunch with a vegetable poriyal, or sprinkle it over idli and dosa. Common mistake: using leaves that are still damp after washing. The podi then traps moisture, loses its colour and can turn mouldy in the jar. Chef's tip: wash the leaves a few hours ahead and spread them on a cloth to air-dry until they feel papery, then roast them on the lowest heat until they crack between your fingers.
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