The recipe is so simple with just four ingredient's. Curry Leaf, Tuvar Dal, Urad Dal and Pepper. Are you wondering about other ingredient's...curry Leaf is flavourfull and digestion friendly leaf. so there is no need for dhania/corriander seed's and cumin. If you want a bit of tangy taste, add a bit of tamarind and Grind along with other ingredient's. Since we add pepper, its a great appetizer starter. so start the meal with karuvepilai sadam.
2 Cup's of curry leaf (washed and drained)
1/2 Cup of tuvar dal / thuvaram paruppu
1/2 Cup of whole urad dal / muzhu ulundhu
1 Tbsp of Pepper
1 Tbsp of Rock Salt
3 dry red chilli
1/4 tsp of asafoetida powder
Method of Preparation:
* In a pan, fry the tuvar dal and urad dal till they attain golden color. remove and cool.
* Fry pepper and dry red chilli, till they get heated and start's popping up. remove and cool.
* Fry the dried curry leaves in slow flame for half a minute, till they emit nice aroma and turn crispser.
* Now Cool them all and Grind along with Rock Salt and asafoetida powder. Grind them into fine powder.
Curry Leaf Rice:
When you want to mix this Karivepakku podi with Rice, add little oil(sesame oil preferred) to the rice and cool it for 5 minutes. then mix the Karivepakku Podi with Rice. add a bit of ghee when you are mixing for kid's.
This is best with Idli, Dosa's and when you have it as Curry Leaf Rice, add Roasted Peanut's to get a crunch in between. it can be served along with Mixture.
Now Iam sending this Curry Leaf Rice to Nag's for her MM-Ravishing Rice event started by Meeta and to Sowmya for her SWC-Green's event.