Curry leaves Idli Podi

Spiced powders hold a special place in South Indian Cuisine.Curry leaves are used in seasoning in south Indian Cuisine. Curry Leaves powder is a dry powder of dried curry leaves, lentils and spices and usually served as an accompaniment. They help in controlling diarrhoea, diabetes and even good for eyesight. This powder is usually given to women during pregnancy and post pregnancy. So, this is an easy way to use these herbs in your diet. 

MORE PODI RECIPES ARE LINKED HERE

Andhra Style -Kandi Podi

Horse Gram Paruppu Podi

Idli Milagai Podi

Prep  time	Cooking time	Serves
10 mins	15 mins	4 persons

Recipe Cuisine: Indian 

Recipe Type: Side dish

Ingredients Curry leaves -3 cups Urad dal -1/4 cup Channa dal -1/2 cup Red chilli -4 no’s Cumin seeds -1 ½ tsp Salt – to taste Hing –pinch Oil

Method
1. Take 2 bunches of curry leaves and wash  well.

2. Dry the curry leaves in shade or pat dry to remove the water. Make sure there is no moisture.

3. Add a tablespoon of oil in a pan and add the bengal gram and black gram.

4. Fry them on medium heat till they turn light brown in color. Remove from the pan and let cool.

5. Now add another teaspoon of oil, add the dry chillies and sauté them for about 2 to 3 minutes. Make sure not to burn them. Remove and set aside.

6. Add the curry leaves in a pan and dry roast them for few minutes till they start shrinking. 

7. Roast them on low flame and keep stirring.

8. After few minutes the curry leaves would have completely changed its colour. Switch off the flame and transfer the content on a plate and keep it aside and let it cool down completely.

9. Keep all the ingredients except curry leaves with salt and asafetida in a separate plate.

10. Now blend it until it becomes a smooth powder.Then add curry leaves and grind  to a coarse or fine powder.

11. Mix everything and blend everything together.

12. Store it in an air tight container.

13. Karuveppilai Podi is ready to serve.

Serving suggestions

Serve with hot idli and dosa.

Notes

Always store in a dry and cool place.
Keep the flame on low level while roasting the curry leaves or they will burn easily. 

Andhra Style-Kandi Podi/Paruppu Podi

Kandi podi is otherwise called as Paruppu podi. It tastes absolutely delicious. Many of my friends (including those who are not from Andhra) have tasted this powder/podi and were happy about the outcome. For me it will be handy when I am tired or sick or not in a mood to cook. I got this recipe from my Andhra friend. I loved it so much because of the garlic flavor, so thought of sharing it here. Today let us learn the Andhra style of making Paruppu podi using this easy recipe.

 Prep time                    : 20 mins|Grinding time           : 5 mins|Storage                       : One month

Ingredients	Quantity
Toor dal	1 cup
Split yellow moong dal	½ cup
Channa dal	½ cup
Hing(perungayam)	¼ tsp.
Red chillies	10-15 no’s
Garlic pods	6-7 no’s
Rock salt	To taste
Cumin seeds	½ tbsp.
Curry leaves	handful

Method

1. Dry roast toor dal in medium flame, till it turns golden brown. Dry roast other dals like channa dal and split moong dal one by one till it changes its color. 2. Fry red chillies separately and keep aside now lastly fry cumin seeds and garlic cloves and transfer it to the dal plate.3. Same way roast the curry leaves and keep aside. Let it cool for 10 mins. Then grind everything together coarsely with hing and salt.4. Add all the ingredients into mixer and make powder. Store it in air tight container. It is usually mixed with hot rice and a generous dollop of ghee.5.  Andhra spicy paruppu podi is ready to serve. Notes

Black pepper can also be added. But see to that you check for spiciness coz I have added lots of red chillies. This podi is very delicious with hot steamed rice and ghee.

You can prepare this podi without toor dal also. Use just fried gram and reduce the number of chillies and garlic.
Do not over roast or burn the spices. Roast on low flame only. Curry leaves have to be washed and dried in the shade for a couple of hours before roasting them on low flame.

Idli Milagai Podi/Chutney Powder

Idly Milagai Podi, served with generous amounts of gingelly oil or ghee serves just right for Idly or Dosa. No Tamil homes, I would say, without this red spicy aromatic powder, preserved in small or big jars, glass bottles or plastic containers. This is one of the famous powders/podi recipes of Andhra. It was quite new to me when I had for the first time and liked it instantly with idli. It is a very versatile powder and can be eaten with idly, dosa, paniyaram or uthappam.I love to sprinkle this podi over dosa for a variation.

Prep time      :    5 mins                      Cook time       :        15 mins

Ingredients	Quantity
Dry red chili	12 no’s
Urad dal	½ cup
Channa dal	¼ cup
Hing	¾ tsp.
Jeera powder	½ tbsp
Curry leaves	10
Oil	½ tsp
Rock salt	To taste
Garlic pods skin	Handful
Sesame seeds	2 tsp

Method

1. Heat a wok and dry roast channa dal and the Urad dal separately until deep brown. Keep the flame 'medium', taking care not to over or under fry. The frying part is the most important slot as this decides the quality of the powder. 2. Clean and wash curry leaves and remove extra water and spread it on a dry cloth to let the leaves dry completely without any water. Leave it for 3-4hrs.Heat 1/4 tsp. oil and add red chilies and fry until crisp and remove it and keep it aside. Heat 1/4 tsp. oil and add curry leaves and fry until they are crisp and remove it and keep it aside. Switch off the flame.3. Once everything comes to room temperature grind fried chana dal, urad dal, red chillies, cumin powder to a coarse powder.Add fried curry leaves, salt and grind again to a coarse powder.Add whole garlic pods skin and run it in whipper mode now or run it just for 30 secs in the regular mode. The powder should be coarse not very fine.4. Once it cools remove it and keep it in an air tight container.Serve this powder with Idly/Dosa/Uthappam/Paniyaram.While serving it make a well in 1tbsp powder in the plate and pour 1/2 tsp. ghee in it and mix well.

Notes

Make sure you fry all the ingredients well and let the curry leaves be completely dry.

Always use a dry spoon when taking out the powder.Keep it in air tight container to seal the aroma of this podi.

If you prefer a less spicy version just reduce the red chilies to half.If you don’t like Hing flavor to dominate then add just 1/2 tsp.

Sesame oil is good for health so add it generously and enjoy your idlis.

 

 

 

Horse gram Paruppu Podi

Horse gram which is called kollu in Tamil .it is said to be very warm so it’s really good podi for winter season. Kollu (horse gram) Paruppu podi, easy to prepare with less ingredients, can have with hot rice topped with hot ghee r else simply with hot rice good for health n very useful while dieting. Can also add while making curries with any sort of vegetables. I have heard ,my mom say that horse gram should be used very judiciously in summer but can be eaten in winter in which ever form we like.Horse gram Paruppu Podi  is our family favorite podi. This horse gram paruppu podi is known for its spice levels and flavor. This podi can be mixed to the white rice with ghee or oil and can go well with appalam. , recently I had this podi in my friend’s house. Started carving and decided to make some at home.

Prep time      : 5mins      Cook time    : 10 mins

Ingredients	Quantity
Kollu(horse gram)	1 cup
Toor dal	½  cup
Green gram  dal	½ cup
Peanuts	¼ cup
Dry red chillies	5 no’s
Peppercorns	5 no’s
Jeera seeds	1 tbsp.
Curry leaves	handful
Garlic peeled skin	handful
Hing	¼ tsp.
Salt	To taste

Method

1. Dry fry all the dals and horse gram separately until they turn golden brown. Mix well.Dry roast in simmer red chillies, peppercorns, jeera seeds and Hing (asafoetica powder), keep aside.2. Add the roasted spice mixture to the dal when it’s still hot. Mix everything properly and keep aside to cool. Add salt to the mixture3. Fry curry leaves and garlic skin separately in the kadai so that it will get dried up and crispier too. Once everything cools grind it to a fine powder.4. Serve it with steamed white rice and hot ghee.

Notes

Mix with some curd or oil and serve with dosa.

Some variations include adding dry fried curry leaves to the powder.

Use can also use yellow moong da instead of green gram dal.