Curry Leaves Podi
Add a zing to your meals with this healthy and irresistibly delicious curry leaves podi. Bursting with complex flavors—nutty, earthy, and spicy, with a bright citrusy kick—it’s the perfect way to elevate any dish.
Ingredients
- 2 cups Curry Leaves tightly packed
- 2 tbsps Channa Dal
- 2 tbsps White Split Urad Dal
- 1 tbsp Black Peppercorns
- 1 tbsp Seed Mix sesame seeds, flaxseeds, pumpkin seeds, sunflower seeds
- 1 tbsp Coriander Seeds
- 1 tbsp Cumin Seeds
- 7-8 Dry Red Chilies
- 1 tsp Oil
- 1 tsp Salt
- 1/4 tsp Asafoetida/Hing
Instructions
- Wash curry leaves sprigs thoroughly under running water. Shake off excess water from the sprigs and separate the leaves. Wipe excess water.
- Put the leaves in a wok and dry roast them on medium flame till they become crisp. You have to keep stirring them to avoid leaves from burning.
- Wash and soak the lentils- channa dal and white split urad dal for 30 minutes in hot water.
- Drain the water and pat dry with a kitchen towel. In a wok, add a tsp of oil and roast both the lentils till till they are golden brown. Set aside.
- In the same wok, add coriander seeds, black peppercorns, dry red chilies, cumin seeds and seed mix. Roast till they become fragrant, 3-4 minutes. Set aside.
- Once everything cools, add the mixture to a spice grinder jar. To it add a tsp of salt and asafoetida/hing.
- Once everything cools, add the mixture to a spice grinder jar. To it add salt and asafoetida/hing.
- Coarsely powder all in a blender jar without adding water.
- Store in an airtight glass container at room temperature, away from humidity. This will last you good 2-3 months.