Dhaniyalu Karivepaku Podi/ Tangy Curry Leaf Powder

This tangy and aromatic podi/powder is a age old recipe of south indian households which is served as a condiment with a spoonful of oil for breakfast with idli and dosa . It also tastes awesome when it is served with peppy hot steamed rice topped with a dash of ghee.

Ingredients

• 2 cups coriander seeds
• 1 cup urad dal/black gram lentil skinned
• 1/4 cup cummin seeds
• 1 cup tightly packed curry leaves
• 1 cup loosely packed red chillies(around 15-20)
• 10-12 garlic pods
• a lemon size tamarind
• 3 tsp oil
• salt to taste

Procedure

Heat 1 tsp oil in a pan , add coriander seeds and fry in medium flame till it gives a nice aroma and keep aside.

In the same pan fry add another tsp oil then add urad dal and fry till it is golden brown.Keep aside.

In the same pan fry add another tsp oil then add red chillies and fry till it is crispy.Keep aside.

Then finally in same pan add one more tsp oil and fry curry leaves on medium heat till they turn crisp but retain their lovely green colour.keep side till it cools.

First grind all the above four items together to a fine powder then add the remaining ingredients and grind again till it is smooth and flowy powder.Once it cools store it into an air tight container and serve with idly and dosa .

Note: 

1.You can increase the quantity of curry leaves and it will add more flavor.

2.You can decrease the amount of red chillies if you wish.