Kariveppilai (Curry Leaf) Podi

Podi - referred to commonly as the Idli Podi is one condiment that is a must have and well loved at home. The dinner or breakfast spread may be elaborate, but "Podi" features almost always on our menu. There are many variants and it is never ceases to amaze me.

Amma loves to learn and experiment. She is the R&D and has introduced us to different cuisines. She tasted this different combination and we were treated to this delicious, flavourful and an unusual combination using peanuts (groundnuts) and curry leaves. For the sour tinge, she has used amchur!

Roasted Groundnuts - 1/2 cup
Coconut - 1/4 cup (can use dry coconut)
Curry Leaf - 1 packed handful
Chilli Powder - 1 teaspoon
Amchur - 1/4 teaspoon
Salt to taste

Dry roast grated coconut in a microwave or pan until moisture evaporates. 
Dehydrate the curry leaves in the microwave until crisp. 
Blend all ingredients except peanuts to a coarse powder. 
Add in peanuts and blend in short spurts to a coarse and grainy powder. 
Serve with Idli / Dosa / Idiappam

There was a choice of Wheat Rava Idli and Dosa - my choice is obvious ;)


Anonymous said…
Hello Aachi,

I am Malar, first time visited your blog. It is mind blowing. Happy to see a chettinad blog.


Popular Posts