Spring season is the right time to prune the curry leaves plant and I pruned my curry leaf plant so it can grow bushy during the summer months. Due to the pruning, I was able to harvest fresh curry leaves. With the harvested curry leaves I tried the karuvepilai podi recipe which turned out amazing.
Curry leaves – ½ cup
Urad Dal – ½ cup
Cumin seeds – 1 tablespoon
Whole black pepper – 1 tablespoon
Salt – To taste
STEP 1: Wash the curry leaves and let it dry on a towel for 6 – 8 hours.
STEP 2: Heat a pan and dry roast the urad dal until it is golden brown.
STEP 3: Dry roast the curry leaves until they turn crispy (Should not be burnt. Make sure the green colour is retained)
STEP 4: Dry roast the pepper until the pepper starts spluttering.
STEP 5: Dry roast the cumin seeds until it turns golden brown and fragrant. Add the salt to the roasted cumin and cook for a minute
STEP 6: Once the roasted ingredients are at room temperature, add the ingredients to a blender and make a slightly coarse powder.
- Add a teaspoon of karuvepilai powder and a teaspoon of ghee or gingelly oil to 1/4 cup of cooked rice, mix well, and serve.
- Cook 1 cup rice with salt. Add a teaspoon of oil to the cooked rice, mix well and let it cool down. Heat 2 tablespoons of Gingelly oil in a pan, add mustard seeds, urad dal and peanuts. Wait till the peanuts turn golden brown and turn off the heat. Add the rice and 7 – 8 teaspoons (or to taste) of the karuvepilai podi and mix well. Karuvepilai rice ready to serve.