Karuvepillai Podi | Curry Leaves Powder | Brahmin Podi Recipe | Podi Dosa

Tamil Brahmin are known for their vegetarian delicacies and no doubt they sure will make anyone love their recipes simple yet delicious. I must say that its sure a skill to cook without onions and garlic and still make recipes that are delicious. Not only their cooking but also their day to day habits will surely astonish everyone, I have had brahmin friends and neighbours from whom I have learnt so much, not like something they sat and taught me but something I learnt by seeing their day to day habits. So today I will be sharing Karuvepillai Podi / Curry leaf powder which is a great accompaniment with dosa, idly and also can be used to make mixed rice with ghee. 

Curry leaves are known for many of its health benefits which include liver health, digestion, eyesight, cholesterol control and many more. Apart from all these Indians believe that curry leaves help in hair growth and also for long black hair. Many Indian ayurvedic hair oils use curry leaf extract and paste. So make it a point to include these health leaves in your daily diet

KARUVEPILLAI PODI RECIPE

Prep time - 20 mins
Makes - 2 cups of curry leaf powder

Ingredients 

Curry leaves - fresh, washed & sun dried - 1 and 1/2 cup
Red chilli (dry) - 10 nos
Urad dal - 1/4 cup
Chana dal - 1/4 cup
Asefotedia / hing - 2-3 pinches
Salt - as required

Method

• Wash curry leaves in water 2-3 times, drain excess water using a colander and spread on a paper to sun dry for 2 hours.

•  Next dry roast all the ingredients one by one until they release a good aroma and start turning a little golden. Dry roast urad dal, chana dal, dry red chilli. Next dry roast sesame seeds dont let them change colour. Now dry roast the curry leaves until they are crisp and start to crumble when crushed with hands. Using a mixer pulse all the dry roasted ingredients until fine. You can add in batches and grind, while doing that include hing and salt

To make Podi Dosa

• In a small bowl add 3 tsp of curry leaf podi and mix with 2 tsp of gingely oil, mix well.
• When you spread the dosa batter on the oil tawa and as the batter is getting cooked add the mixed podi mix on top and spread using the laddle
• If you wish you can turn the dosa to cook the other side

Cooks Wisdom

- While grinding to a powder make sure all ingredients are in room temperature  Do not over roast the ingredients always make sure that the stove is in medium-low flame
- Adding sesame seeds is optional it gives a lovely nutty flavour 
- You can also use toor dal instead of channa dal to make this podi.

Linking this to Tamizhar Samayal Tuesday event started by Nalini. Kindly excuse my late entry