Curry leaves/kadipatha/karvepaaku is rich in vitamins, iron and folic acid. It has so many health benefits. Curry leaves are widely used for seasoning in South Indian cooking. Its a very aromatic leaf, enhances the flavor of the dish. Typically these leaves are added in the seasoning/tadka, mostly it is not consumed due to its fibrous texture. I like to make this powder/podi/pudi which will enable the consumption of the curry leaves and get all the benefits.
My next door neighbor has a big kadhipath/curry leaves tree. They generously give me the leaves frequently. These fresh leaves add a great taste to this curry leaves powder. The powder when mixed in hot rice drizzled with ghee generously, tastes very comforting and yummy. It also works as a great topping for dosa.
urddal 1/4 cup
dhaniya/coriander seeds 1/4 cup
channa dal 1/4 cup
sesame seeds 1 tsp
red chili 10
jaggery powder 1 1/2 tsp
jeera 1 tsp
fresh curry leaves 3 cups
salt to taste (about 1 1/4 tsp)
tamarind small piece or as per taste (optional)
In a wide pan, add the curry leaves, sauté on low flame till all the moisture in the leaves is gone and the leaves are crisp.
Set the crisp leaves aside.
In the same pan dry roast urddal, dhaniya, channadal, sesame seeds, red chilli, jeera till the dals are golden brown.
Let it cool down completely, transfer to a mixie jar and grind this mixture into a coarse powder.
Add the jaggery, tamarind (optional), salt and crisp curry leaves in to the mixie.
Grind till everything is powdered and blended well.
Check taste and adjust salt as needed.
Store in an airtight container.
Serve this with dosa, idli or hot rice.