Curry leaf powder
Roasted curry leaf milled with dal and chilli — a karuveppilai podi to eat with rice and ghee, not a supplement.
Method
- 1
Dry-roast the curry leaves on low heat until they are crisp and still green.
- 2
Roast the dals separately until golden, and the chillies briefly.
- 3
Cool completely — milling anything warm makes a paste.
- 4
Grind together with asafoetida and salt to a coarse powder.
Before you start
Cool everything fully before grinding. Warm ingredients turn to paste and spoil quickly.
Keeping it
A month at room temperature in a sealed jar.
Where it comes from
A South Indian household staple, made in small batches and finished within a month.
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