Most of us know that curry leaves not only enhance flavour of the dishes but also has numerous health benefits. It has medicinal value. And our ancestors had the knowledge in those days itself, they explored ways to include plenty of curry leaves in our diet. This kariveppila podi/katti is one such recipe that help us to include this herb into our diet. Most of the South Indian states has different variation of this recipe. The recipe I am sharing is a twist to the traditional kareveppila podi / katti.
Living in Bangalore, I was exposed to many South Indian condiments. And I love the concept of condiments especially its versatality. Among the condiments, this karevepila podi/katti is one of my favourite. And I love to make flavoured rice with this. In the actual recipe from kerala there is no legumes and nuts added in it. It's made of curry leaves, shredded coconut, red chiili, tamirid, salt, asafoetida and pepper. However, in this recipe, I have included legumes and nuts to make it more nutrient rich. So let's get started with the recipe.
Curry leaves powder/ 'Kariveppila podi' with a twist recipe
Cusine: South Indian
Serving: Makes around 250 gms condiment
Preperation time: around 30 minutes.
Cooking time: Requires only blending of the prepared items.
Section 1: Ingredients required
1 cup curry leaves tightly packed (around 10 big springs of curry leaves)
1/2 cup shredded coconut
1/4 cup heaped split black gram/ urad dal
1/4 cup split bengal gram/chana dal
1/2 cup peanut
3 deseeded whole red chilli or according to spcie level
1/2 tsp cumin seeds
1/2 tsp pepper corns
1/2-1 tsp asafoetida according to preference
3/4-1 tsp salt according to taste
1 marble size tamirid
2 small garlic roasted (optional)
1 spring curry leaf for tempering
1/2-1 tbsp neutral oil
Section 2: Equipment required
Heavy bottom pan and mixer/blender
Section 3: Recipe video
For better understanding watch the video and read the instructions
Section 4: Directions
First, rinse well 10-12 springs of curry leaves and pat dry the moisture with a tea towel or let it dry by itself. It should measure around 1 cup tightly packed.
And then in a heavy bottom pan over on low to medium flame dry roast the curry leaves stirring coniniously so thsat it is not burned. When the curry leaves become crisp switch of the flame and set aside.
Next in the same pan dry roast ¼ cup heaped split black gram or urad dal until it turns aromatic and lightly turns colour. And set this aside.
Then we will dry roast ¼ cup leveled split bengal gram or chana dal until it changes colour and becomes aromatic. And set aside.
Next, we will dry roast ½ cup fresh shredded coconut. And set aside this as well ( pulse the shredded cocnut in the mixer so that they will be roasted evenly.) When the cocnut turns colour and becomes aromatic remove from the stove and set it aside.
Then roast ½ cup peanut. And once done set this asdie and remoce the skin when it cools.
Finally, pour ½-1 tbsp canola oil or ground nut oil (or any neutral oil)
And when it is hot add ½ tsp cumin seeds and ½ tsp whole pepper.
When the spices turns aromatic add garlic(if you are adding) and roast till light brown. And then add 3 red whole chilly, 1 spring of curry leaves and roast until the curry leaves turns chrisp.
Then add 1 tsp asfoetida and marble size tamirid and switch of the flame.
Then add all the other roasted ingredients and mix well.
Finally add 1 tsp of salt and 1/2-1 tsp gaggery or sugar and mix till everything is well combined.
When it is cool transfer it into a mixer or blender and pulse it few times until it has this course powder consistency.
It can then be stored in an air tight container for a month or so and used as and when required.
Section 5: Serving suggestion and conclution
kareveppila podi / katti can be mixed with clarified butter or coconut/gingilly oil and enjoyed as an accompaniment with rice or it can be used to make super healthy curry leaves flovered rice like in the pic given below. Also, as an accompaniment with dosa, iddli etc. It's ideal for those who are cooking in the dorm or for those who don’t have much time to cook. Click on this link to learn how to make curry leaves rice.
Hoping you liked the recipe. Please share it with your friends. Also, share your comments and feedbacks. Thank you. Happy cooking. Stay healthy, stay happy!
Yummily,
Vinitha
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