Digestion10 min
Curry Leaf Podi with Rice and Ghee
A spoon of roasted curry leaf and dal powder mixed into warm rice with a little ghee. A traditional South Indian flavour boost, not a remedy.
A spoon of flavour
Karuveppilai podi is a dry powder of roasted curry leaves, lentils and spices that South Indian homes keep in a jar. Mixed into warm rice with a little ghee, it makes a simple, tasty meal.
Curry leaves have a fresh, earthy aroma and are commonly used in daily cooking. The powder is a flavour boost and not a treatment for anything. Keep the portion modest, because the powder carries salt.
Ingredients
- 1 tbsp curry leaf podi
- 1 cup warm rice
- 1 tsp ghee
How to prepare
- Dry roast 1 cup curry leaves with 2 tbsp urad dal, 1 tbsp chana dal and 2 dry red chillies until crisp.
- Grind coarsely with tamarind and salt and store in a dry jar.
How to use
- Mix a spoon with warm rice and ghee.
- Serve with curd or a simple sabzi.
Helpful habits
- Dry the curry leaves completely before roasting.
- Use a clean dry spoon.
Precautions
- Watch salt if you have high blood pressure.
- Skip if you are sensitive to chilli.
- A flavour, not a remedy.
Frequently asked questions
How long does the podi last?
- About a month in an airtight, dry jar.
Can I skip the chilli?
- Yes, or use fewer for children.
Can I use it with idli?
- Yes, mixed with a little sesame oil.
