Ingredients

• 2.5 cups - dried or fresh curry leaves( also known as kariveppillai/ curry patta)
• 1/4 cup - split chick pea ( chana dal)
• 1/4 cup - split black gram lentil ( udad dal)
• 30 - dry red chillies ( or according to taste)
• 1/8 tsp - asafoetida / hing (optional)
• salt to taste

How to Make Kariveppillai Podi

• Dry roast each of the lentils separately until it turns reddish.
• Keep aside separately.
• Dry roast the curry leaves until it turns a little brownish, you can hear a crackling sound when you stir, then keep aside.
• Dry roast the red chillies until they turn color and keep aside.
• Cool all the ingredients thoroughly before proceeding to powder them.
• Powder the split chick pea until slightly coarse, then add split black gram lentil to it, and continue to powder until they look like bread crumbs.
• Keep aside.
• Powder the curry leaves into a fine powder and keep aside.
• Powder the dry red chillies with a pinch of salt if required until reasonably fine and keep aside.
• Now mix all these powdered ingredients together in a blender, add salt and asafoetida and powder until fine.
• Store in an airtight container and use as required to spice up your rice, yogurt or curries.