Karuveppilai Podi – definitely a must in every south indian kitchen, a versatile kara podi which goes as a side dish for idli dosa.. good when mixed with rice to make Karuveppilai sadam or makes a quick curry leaves kuzhambu.. the list goes on, sometimes just with fresh coconut, it makes a thogayal too. Now, don’t you think you need to make this?? Well, there are so many variations to this podi.. and here I share a fav of mine which includes coconut in it. I have used only a few curry to dal ratio… its not that easy to get a basket of leaves in here… if you wish you may add more leaves to get intense green color podi. You may try our different IDLI PODI recipes, a few of my favorites..
Thirunelveli Poondu Milagai Podi
Ingredients
- Curry leaves – 1 cup (tightly packed)
- Urad dal / Ulutham paruppu – 1/2 cup
- Channa dal / Kadalaiparuppu – 1/4 cup
- Dry Red Chilies – 12
- Dry desiccated coconut – 1/4 cup
- Salt – 3/4 teaspoon (kosher or kallu uppu)
- Asafoetida – 1/4 teaspoon
- Oil – 1 teaspoon
Lets see how to make this Karuveppilai podi…
Separate the leaves from the stalk, wash them thoroughly and dry over a clean kitchen towel. (it should thoroughly dry and should not be wet)
In a pan, add 1/4 teaspoon of oil and fry the urad dal over low medium flame until it turns light golden. Once done remove and let cool.
In the same add another 1/4 teaspoon oil and fry the channa dal unitl golden, remove and let cool.
Again add 1/4 teaspoon oil and fry the dry red chillies till lightly plump up and remove to cool.
Now add another 1/4 teaspoon oil and fry the curry leaves till light and crisp.
Now switch off the flame and fry the dry coconut while the pan is still hot. Light saute is enough just to crisp them up.
Let them all cool completely.
Once done… in mixer jar take the urad, channa, dal along with salt, asafoetida and dry red chillies. Grind to coarse powder.
Now finally add the curry leaves and coconut and just pulse a few times.
Do not grind to a fine powder… just pulse or run the mixer a couple of times until well blend. Let cool this completely and store in air – tight jar!
Notes
- Makes 500 grams
- Adding more curry leaves can yield greenish podi.
- Try to make a coarse podi rather than fine powder.
- You can use this podi as a side dish for tiffin or mix with rice or make a thogayal or kuzhambu.
Some Curry leaves recipes to try from our page…
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