Spicy, Curry Leaves Powder / Karivepaku Podi

Most of the South Indian backyards are adorned with a curry leaf tree since the curry leaves happen to be vital to the local cooking. There is absolutely no substitute to these highly aromatic leaves and no other ingredient in any kitchen can impart that much flavor to a dish and make it extra special.
The leaves are appetizing and said to have digestive properties. These flavorful, fragrant leaves are combined with spices and dals to prepare this delicious karivepaku podi. Elders in our household believe that a meal started with karivepaku podi - rice combo is good for minor stomach ailments, especially in the case of little kids.

Spicy, curry leaves powder / Karivepaku podi:

In Telugu, curry leaves are called karivepaku which literally means black neem leaves.

Ingredients required:

• 2 cups curry leaves
• 1/4 cup chanadal
• 1/4 cup uraddal (can reduce by 1 Tbsp)
• 1 Tbsp coriander seeds
• 1 tsp fenugreek seeds
• A few peppercorns (optional)
• 10 red chilies (quantity depends upon the spiciness preferred)
• A small ball of tamarind or to taste
• Salt to taste
• 2 - 3 tsp oil

The 'How' part:
Heat oil in a sauté pan and add chanadal and uraddal to it. Sauté them on low flame. When they start to turn reddish, add coriander seeds, fenugreek seeds, pepper and chilies in that order and toast them as well. Finally add curry leaves and toast them till they turn crisp. Turn off the stove and add tamarind to it. Cool the mixture. Coarsely grind it adding salt in a blender and store it in an airtight container.
Serve this podi with hot steamed rice and a spoon of ghee for a heavenly experience.

Note: If preparing in small quantity, lemon juice can be substituted for tamarind. However, it doesn't have a longer shelf life.