Ingredients
- Curry Leaves – 1 cup
- Bengal Gram Dhal – 2 tablespoons
- Urad Dhal – 1 tablespoon
- Asafotida – a small gooseberry size
- Red Chillies – 3 to 4 Nos
- Tamarind – a gooseberry size
- Coriander Seeds – 1 tablespoon
- Cumin (Jeeragam) – 1 teaspoon
- Garlic Flakes – 2 (small size)
- Salt – 1 teaspoon or as per taste
- Oil – 1 to 2 teaspoons
Directions
- In a kadai put the oil and fry separately coriander seeds, cumin (jeeragam), bengal gram dhal, urad dhal, asafotida, red chillies, tamarind, garlic flakes one by one. Finally fry curry leaves for one to two seconds. Switch off the stove. Cool it and put everything together in a mixie along with salt and grind it to a coarse powder.
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- This powder can be mixed with hot rice along with a teaspoon of ghee or gingelly oil. Goes well with Idli/Dosa too. Can also be sprinkled over any Vegetable Poriyal.
- Also See:
-
- Curry Leaves Kuzhambu
- Curry Leaves Kadalai Chutney
- Curry Leaves Rice
- Tomato Curry Leaves Chutney
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.
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Curry leave podi was appriciated by my amma,
thank you very much, 🙂
Hi Prabha,
Glad to note that this recipe is appreciated by your Amma.
How long we can keep this podi in shelf ? Do we need to refrigerate?
Hi Gandhi,
It stays good for few weeks without refrigeration.
Thank you very much for your reply
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Where will I get the kerala dish- “Inchi Puli” a made out of tamarind and ginger in Chennai?
or else give me the actual kerala receipe
Hi Lakshmi,
You may try it in “Grand Sweets” / “Adyar Ananda Bhavan” / “Krishna Sweets” or any other shops which sell pickles. I will try this recipe and post it soon.
thank you kamala,
I saw your inchi puli recipe
Hi mam,
When i prepare pal payasam, soon it gets solid.
How to keep pal payasam as liquid for long time
Hi Thilaga,
To keep Pal Payasam liquid for long time, you have to reduce the quantity of rice and increase the quantity of milk. Still you find it solid, then before serving add little boiled milk to the payasam and make it liquid.
Hi aunty,this powder is really good I have made it 3-4times.my daughter 8 yrs old jus loves this.no better way to karuvepilai. Tried quiet a number of recipes from ur site.started eating veggies in a flavorful way. Please aunty do post recipe for filter coffee.think somebody else also had enquired.this podi gets over in a weeks time. So good.hameeda
Hi Hameeda,
Thank you for your kind feed back. Filter Coffee recipe is coming soon….???
i need to know the receipe of rose cookies – a famous snack in nagarkoil
Check this link: http://www.kamalascorner.com/snacks/acchu-murukku.html