1. Remove the leaves from the stems and wash the curry leaves. Spread them out on a paper towel, turning occasionally, to dry.
2. In a skillet, dry roast the cumin and coriander seeds until the aroma rises then set aside to cool.
3. When the curry leaves are completely dry, dry roast them in the skillet over medium-low heat. As the leaves turn crispy, transfer them to a bowl until all of the leaves are crispy. Do not let them burn.
4. Heat the sesame oil in the same pan. Fry the urad dal, chana dal and red chiles until the dal turns golden brown, stirring occasionally. Let cool.
5. Place the curry leaves in a food processor and grind until powdered. Add the cumin and coriander seeds, the lentils, red chiles and garlic. Grind until all of the ingredients are powdered. Add the asafetida and salt then grind until well mixed.
- You can use this powder to make Curry Leaf Rice.
- Serve with Dosa or rice. Mix with a teaspoon of oil and serve with bread for dipping.
1 full cup fresh curry leaves (about 12 strands)
1 tsp cumin seeds
1/2 tsp coriander seeds
1/2 Tbs sesame oil
2 Tbs urad dal
2 Tbs chana dal
4 dried red chiles
1 clove garlic, chopped
1 pinch asafetida
1 tsp salt
Curry Leaf Podi is a powdered spice blend that brings together the magic of curry leaves, garlic and asafetida, along with a few other spices, to create a rich and tasty podi. It can be served by itself, mixed with oil or added to rice for an easy and delicious dish.