Karuveppilai Podi

How to Prepare

1. Dry roast 2 cups of curry leaves on low heat in a heavy-bottomed pan until they turn crisp (about 5-7 minutes). Remove and set aside.
2. In the same pan, dry roast 1 cup of urad dal until golden brown and aromatic (about 5 minutes). Remove and set aside.
3. Dry roast 1 cup of chana dal until golden brown (about 5 minutes). Remove and set aside.
4. Dry roast 1/2 cup of dried red chilies until they puff up slightly (about 2-3 minutes). Remove and set aside.
5. Dry roast 2 tablespoons of black peppercorns for 1-2 minutes until aromatic. Remove and set aside.
6. Dry roast 1 tablespoon of cumin seeds for 1 minute. Remove and set aside.
7. Allow all roasted ingredients to cool completely to room temperature.
8. In a mixer grinder, first grind the roasted curry leaves to a fine powder.
9. Add the roasted dals, red chilies, peppercorns, cumin seeds, and 2 teaspoons of salt. Grind everything together to a coarse or fine powder as per preference.
10. Spread the powder on a plate to cool if it feels warm after grinding.
11. Store the Karuveppilai Podi in an airtight container once completely cooled.