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Karuveppilai podi
Curry leaf powder
கறிவேப்பிலை பொடி: deep green-brown powder of crisp-roasted curry leaves, lentils, chilli and tamarind, for rice or idli (about 150 g jar)
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.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 16
Ingredients
- 2 ⅛ oz fresh curry leavesabout 4 loosely packed cups, washed and air-dried
- 1 ⅜ oz skinned split urad dal
- ⅞ oz chana dal
- 1 tsp black peppercorns
- ⅓ oz tamarindseedless, torn into small bits
- ¼ tsp gluten-free asafoetida
- 1 tsp salt
- 1 tsp jaggery (optional)grated
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What you'll need
Spices & pantry
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Method
0/6 doneStep 1: Put 2 ⅛ oz fresh curry leaves in a wide, heavy kadai over a low heat and roast, stirring often, for 8–10 minutes until they are completely crisp and crumble when pressed. Tip onto a plate.
10 minStep 2: Add 1 tsp sesame oil (gingelly oil) to the pan and roast 1 ⅜ oz skinned split urad dal and ⅞ oz chana dal over a low heat for 5–6 minutes, until golden and fragrant.
6 minStep 3: Add 8 dried red chillies and 1 tsp black peppercorns and roast for 1 minute until the chillies crisp, then add ⅓ oz tamarind and stir for 30 seconds so it dries out. Turn off the heat and stir in ¼ tsp gluten-free asafoetida.
2 minStep 4: Spread everything on the plate and leave to cool completely, about 15 minutes.
15 minStep 6: Store in a clean, completely dry, airtight jar away from light; it keeps its colour for about 1 month, longer in the fridge. Always use a dry spoon.
1 min
Nutrition per serving
- Calories
- 30 kcal
- Protein
- 2 g
- Carbs
- 4 g
- Fat
- 1 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does karuveppilai podi take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 16 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of fresh curry leaves?
- Leave them out, or add a strip of lime zest (there's no true substitute).
- What can I use instead of black peppercorns?
- Ground black pepper, a little less than the amount.
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