- Curry Leaves - 1 cup
- Thuvar Dhal - 4 tablespoons
- Bengal Gram Dhal - 2 tablespoons
- Asafotida - a small gooseberry size
- Red Chillies - 4 to 5 Nos
- Black Pepper - 2 teaspoons
- Salt - 1 teaspoon or as per taste
- Oil - 1 to 2 teaspoons
In a kadai put the oil and fry thuvar dhal and bengal gram dhal till they turn light brown. Add asafotida, red chillies and black pepper and fry lightly. Finally add curry leaves and just fry for one to two seconds. Switch off the stove. Cool it and grind along with salt to a corase powder.
This powder can be mixed with hot rice along with a teaspoon of ghee. You can use this powder when preparing Curry leaves Kuzhambu.
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Delicious! Love curry leaves!
A slight variation to the above is by roasting the curry leaves in microwave for say 2 minutes and crushing the dries leaves by hand to a coarse power to be mixed with a pinch of salt and eaten with hot white rice.
K.R.Parimala Chennai 87
Hi Parimala,
Thank you for sharing the quick version of this podi.