Andhra style Karuveppilai podi | karuvepaku podi recipe with full video and step-by-step pictures.
Karuveppilai podi | karivepaku podi is a healthy, iron rich podi recipe. I have posted my mom’s version of curry leaves podi in Jeyashri’s kitchen. We roast dals and curry leaves along with red chilis to make the curry leaves podi.
This version of Andhra style spicy karuvepaku podi, which I learnt from my friend very long back. We are adding garlic, cumin seeds, coriander seeds along with the usual urad dal and chana dal. The flavor of garlic enhances the taste of this Andhra-style curry leaves podi.
You can mix this with rice and enjoy it with a simple curry, raita, or papad. I use this as a salad dressing to make the salad a more Indianised version. Also, you can mix this with rice and temper mustard seeds and peanuts to this and pack for lunch box too. You can smear this on the dosa along with finely chopped onion and make podi onion dosa too. Check out How to store curry leaves
Also check out Karuveppilai sadam, Andhra style paruppu podi, Pavakkai podi, Kothamalli podi and Andhra stye peanut podi.
Andhra style curry leaves podi
Ingredients
- 2 cups curry leaves
- 1 tsp oil
- 3 tbsp urad dal
- 3 tbsp chana dal
- 15-20 red chilis
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 6 cloves garlic
- Salt as needed
Instructions
- In a pan add ½ tsp of oil and add urad dal, chana dal, coriander seeds, red chilis and tamarind.
- Roast this till the dal turns golden brown.
- Switch off and add the cumin seeds.
- Take out and keep this aside.
- In the same pan, add ½ tsp of oil and add the garlic cloves. You can add 6-10 cloves of garlic.
- Roast in medium flame till golden spots appear on the top.
- Take out and allow this to cool completely.
- Wash and dry the curry leaves without any water.
- You can spread this in a clean dry cloth. Ensure it is moisture free
- Add the curry leaves in the pan and roast in medium flame for 2-3 minutes.
- Alternatively you can keep this in the microwave for 2 minutes.
- Ensure not to burn this.
- Once it turns crisp, switch off the flame.
- Allow this to cool completely.
- In a mixie jar, first add the roasted dal, tamarind, chili, garlic and salt.
- Grind this into a coarse powder.
- Now add the roasted curry leaves to this.
- Grind this. Let this be little coarse.
- Take out and mix well.
- Store in an airtight container and enjoy with hot rice.
- You can store this for 2 weeks in room temperature and inside the refrigerator for 2 months.
Notes
2. Adjust the spice level according to your preference.
3. You can add this Karuveppilai podi to salads too.
- In a pan add ½ tsp of oil and add urad dal, chana dal, coriander seeds, red chilis and tamarind.
- Roast this till the dal turns golden brown.
- Take out and keep this aside.
- Switch off and add the cumin seeds.
- Take out and keep this aside.
- In the same pan, add ½ tsp of oil and add the garlic cloves. You can add 6-10 cloves of garlic.
- Roast in medium flame till golden spots appear on the top.
- Take out and allow this to cool completely.
- Wash and dry the curry leaves without any water.
- You can spread this in a clean dry cloth. Ensure it is moisture free.
- Add the curry leaves in the pan and roast in medium flame for 2-3 minutes.
- Alternatively you can keep this in the microwave for 2 minutes.
- Ensure not to burn this.
- Once it turns crisp, switch off the flame.
- Allow this to cool completely.
- In a mixie jar, first add the roasted dal, tamarind, chili, garlic and salt.
- Grind this into a coarse powder.
- Now add the roasted curry leaves to this.
- Grind this. Let this be little coarse.
- Take out and mix well.
- Store in an airtight container and enjoy with hot rice.
- You can store this for 2 weeks in room temperature and inside the refrigerator for 2 months.
- Ensure the curry leaves are moisture free, before roasting it.
- Adjust the spice level according to your preference.
- You can add this Karuveppilai podi to salads too.
