Curry leaves are an essential ingredient in South Indian cooking, especially for seasoning. Not only it has a unique aroma and taste, it has lot of medicinal properties. Curry leaves are a rich source of iron, calcium and vitamins. It is good for hair, eyes and even helps control cholesterol and diabetes. Apart from seasoning, curry leaves can be used to make kuzhambu(gravy), chutney or this spice powder.
Karuveppilai podi is a spicy and flavorful powder made with curry leaves, lentils and spices. I learnt this recipe from my grandmother. This aromatic powder can be served with idli and dosa, drizzled with sesame oil. If you want a quick lunch option, mix this powder with steaming rice along with ghee or sesame oil and serve with pappad/appalam. Store in an airtight container and it stays fresh for 2 weeks.
Notes and Tips
- You can roast the curry leaves in microwave oven too. Spread them on a plate and microwave for 2-3 minutes or until crisp.
- Make sure that the curry leaves are completely dry and there is no moisture.
- Adjust the amount of red chillies according to your spice preference.
- Grind the powder to fine or little coarse as per your preference.