Curry leaves are a vital part of Indian cooking and a fully grown curry leaf plant is precious, as it is very difficult to grow it here in USA. When I harvested my 8 yr old plant getting ready for summer I was happy to a decent basket full leaves!! Decided to try out the long pending podi with them which is spicy, tangy and couples so well with Dosa or just plain hot rice. Try it with store bought curry leaves and it will just turn out fine.
- Curry leaves- 2 cups
- Channa dal (Bengal gram)--3 Tbsp
- Jeera or cumin seeds--1 Tbsp
- Pepper--1 Tsp
- Dry red Chillies--5-6
- A fistful of Tamarind
Wash the curry leaves throughly and dry them on a clean cloth. Take a pan and heat a tsp of oil, roast all the ingredients except curry leaves until brown. Now add the Curry leaves and keep roasting until the leaves are crisp and change shape. Take the ingredients out on a plate and let it cool. Grind to a fine powder . Serve with hot rice and ghee !
Store the powder or podi in an airtight jar or refrigerate for a long shelf life.