Sep 20, 2008

Karuvepillai Podi (Curry Leaves podi)

Karuvepillai podi is something I used to eat most of the days in a week. From my childhood, when I was like 6 to 7 years old, my mom started this ritual (!) in order to keep my curly and thick hair healthy. Till now I am following the same even though my hair has reduced to thin because of child birth, change in water etc,. I make this podi in my mom's way every week in smaller quantity to keep it fresh. Here is the method.


  1. Curry leaves - 1 packet ( used to get in Indian store here in Calif.)
  2. Channa dhall - 2 tbsp
  3. Urad dhall - 1 tbsp
  4. Asafoetida powder - 2 or 3 pinches
  5. Red chillies - 2
  6. Black pepper - 2 tsp
  7. Cumin seeds - 1 tsp (optional)
  8. Salt to taste

First microwave the curry leaves for 2 mts. It will become crispier, accordingly you adjust the time. Then in a dry pan, fry all the other ingredients one by one to golden brown and let it cool. Grind it into a fine powder along with the curry leaves. Enjoy this podi with white rice and a tsp of sesame oil.
Post a Comment