|Karuveppilai Paruppu Podi (Curry Leaves & Dal Powder)|
After marriage i started to depend more on home made masalas or podi. They are fresh, aromatic and also healthy when compared to the store bought ones. Karuveppilai (Curry Leaves) is my testing ingredient which i always use to prepare fresh ground masala for veg / non-veg curries. I had previously shared Karuvepillai Kozhi Kari, Karuvepillai Kuzhambu and Karuveppilai Eral Thokku. And there are also many other curry leaves based recipes which i never blogged about. Hopefully they will soon find place in my blog. If you want to try other Podi varieties, then do check Vallarai Keerai Podi, Peanut Podi & Ellu Podi.
Some useful facts about Curry Leaves : (Source : Google)
- Dried curry leaves are known to be very useful in the treatment of indigestion and heartburn.
- Curry Leaves contain various antioxidant properties and have the ability to control diarrhea, gastrointestinal problems such as indigestion, excessive acid secretion, peptic ulcers, dysentery, diabetes and an unhealthy cholesterol balance. They are also believed to have cancer fighting properties and are known to help protect the liver.
- Curry leaves are also known to reduce bad LDL cholesterol level.
- Curry leaves are believed to help in strengthening hair roots. Dry curry leaf powder mixed in oil can be applied to your hair with a quick massage. Doing these on a regular basis can improve hair growth as well.
- People that are at risk of suffering from hereditary diabetes should make it a habit to eat about ten fresh fully grown curry leaves every morning for a period of about three months. Regular consumption of curry leaves is also known to contribute to significant weight loss – which then translates into the successful treatment of diabetes that has been brought on by obesity.
- 1 big cup fresh curry leaves – tightly packed
- 2 tbsp urad dal (ultham paruppu / black gram)
- 2 tbsp channa dal (kadala paruppu / bengal gram)
- 2 tbsp toor dal (tovaram paruppu / split pigeon peas)
- 2 tsp cumin seeds
- 5-6 dry red chilies
- asofoetida – a pinch
- salt to taste
- Wash curry leaves and drain the water completely. Spread them on a newspaper and keep aside for 1 hour till all the moisture is absorbed.
- Heat a pan or kadai. Dry roast curry leaves on low medium flame for 3-4 mins till they becomes crisp. Remove from the heat and allow to cool.
- In the same kadai, dry roast urad dal, channa dal, toor dal and cumin seeds till they turn golden brown. Remove from the heat and keep aside.
- Now roast red chilies till they become crisp. Remove from the heat and allow to cool.
- Combine roasted dal, cumin seeds and red chilies. Grind them in a mixer to coarse powder. Add roasted curry leaves to it and grind again to smooth powder. Add asofoetida and salt to taste. Grind it again and keep aside. Store in an airtight container.
- Mix little oil / ghee with podi and serve with idli, dosa or cooked rice. It tastes similar to Paruppu Podi except for the curry leaves flavor.
- You can also Microwave the curry leaves for easy roasting. Just keep it at high power for 2 mins. I follow this method to make bread crumbs.
- The shell life is more than a month if refrigerated. So make it in big batches which comes handy most of the times.