Karivaepaku Podi
by bsharmi

Karivaepaku podi is a traditional south indian chutney recipe with the fried curry leaves ground with dhania, jeera, garlic and tamarind extact. Enjoy the podi with a little ghee along with hot rice.

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Karivaepaku Podi recipe - How to make Karivaepaku Podi

25-30 curry leaves (kadi patta)
20 whole dry kashmiri red chillies
1/2 cup coriander (dhania) seeds
1 tbsp cumin seeds (jeera)
1/2 cup chana dal (split bengal gram)
1/4 cup garlic (lehsun)
1/4 cup tamarind (imli) pulp
1 tbsp oil
salt to taste

Method

Wash and spread the curry leaves to dry and keep aside for 8-10 hours.
Heat the oil in a pan, add the curry leaves and saute till they turn crisp. Remove and keep aside.
In the same pan, add the chana dal and saute till they turn brown. Remove and keep aside.
In the same pan, add the coriander, cumin seeds and garlic and saute till they turn golden brown. Keep aside.
Add the red chillies and saute for 3 minutes.
Remove and keep aside to cool.
Combine the curry leaves, chana dal, coriander, cumin seeds, garlic and red chillies along with tamarind and salt and blend in a mixer till smooth.
Store in an air tight container and use as required.