CHENNAI: Most of our South Indian dishes like kootu, poriyal or even Sambar will miss out on a splendid flavour if curry leaves are not used. Karivepillai available at most vegetable shop for free of cost can really add a zest to your meal and also your lovely tresses will see a instant bounce with regular intake. The karivepillai podi is very easy to make and can be had like parupu podi with steaming rice.
Ingredients:
4 cups of Curry leaves
2 cup of Toor dal
2 cups of whole Urad dal
5 dried chillies
Rock salt to taste
Wash the curry leaves and dry them in direct sunlight for a day. In a pan slightly roast the toor dal and whole urad dal and keep it aside. Now roast the pepper corns and dried chilles separately and let it cool. In the same pan slightly roast the curry leaves carefully for about a minute or two. Grind all of the ingredients with rock salt in a mixer and store in an air tight container. Adding too much of curry leaves will leave a medicinal taste in your mouth so try not to over do any of the ingredients. Sprinkle this podi on steaming rice and remember to add generous quantities of ghee!