🌿Kariveppilai Podi-Curry Leaf Dry Chutney

Thanks to all the south Indian eateries and friends, most Indians today know of and have tasted staples like lemon rice, coconut rice, tomato rice and the yummiest of them all – curd rice. But these are just the tip of the mixed-riceberg.

There are any number of spicy dry chutney powders or podis as we call them – which when combined with hot steamed rice topped with a spoonful of fragrant ghee or til oil and accompanied by some crisps or papad, can satisfy hunger pangs when dal or subzis are unavailable. It is really a no-fuss mixed rice! We can make these podis with curry leaves, coriander leaves, pudina, coriander seeds, roasted til, or even just dals! The ingredients vary a little with each, but you can follow the recipe for curry leaf powder while making coriander and pudina podis.

In fact, on long trips, it is handy to carry some of these powders to mix with plain rice when one gets tired of all the rich and not so appetizing hotel food. In many Tambrahm homes, even a couple of generations ago, these podis were lifesavers when month end rolled around and money was short to buy vegetables, or when unexpected hungry guests turned up.

Connoisseurs of these podis will swear by certain combinations to go with the rice. Some will add only til oil to the rice mix to enhance the flavour and so on. But my preference is ghee when mixing them with rice.

I am starting with the recipe of curry leaf powder or kariveppilai podi.

Curry Leaf powder

Ingredients:

• Curry leaves                       2 cups
• Urad dal                              2 tbsps
• Chana dal                           2 tbsps
• Red chillies                         10-12 (less if you like it milder)
• Pepper                                 1 tsp
• Hing                                      1/4 tsp
• Salt to taste
• Oil  (to roast the dals)        1 tsp

Method:

1. Wash, drain and pat dry the curry leaves till they are dry. In a kadhai dry toast the curry leaves till they turn crisp.
2. Remove to a plate, add the oil and roast the dals till they turn golden brown. Add the pepper towards the end and roast lightly.
3. Roast the chillies till they fluff up.
4. Cool all the ingredients. In the mixer, add dals, chillies, curry leaves, pepper, hing and salt. Grind to a coarse powder.
5. Add the dals and grind till the dals are the consistency of fine rawa. Don’t grind it too fine. A little bite makes it interesting while eating.
6. Store in an airtight container. No need to refrigerate.

Serving suggestions:

• This spicy green podi can be mixed with steamed rice along with some ghee and eaten with papads or raita/curds.
• It is a very accompaniment to curd rice too.
• You can mix a tsp of this powder in a cup of beaten curds for an instant raita!
• You can sprinkle this powder over gravies or subzis for the flavour of curry leaves.

Note:

• A small piece of tamarind can be added to the dals while roasting. It gives it a tangy taste. It is optional. If adding, remember to roast it, so that there is no moisture, as it can spoil the podi.
• This podi will stay good for a month.
• If you want longer shelf life, avoid adding oil while roasting the dals. Just add a drop of oil while roasting the chillies.