Kariveppilai powder ( Curry Leaves Powder )

When I saw Indiras' lovely lovely picture of the curry leaf twig, I was just gazing at that picture for a while - the quality of the picture was tooo good. Just then did it occur to me that curry leaf is an often forgotten ingredient but nevertheless filled with micro-nutrients.

Curry leaves are among the richest sources of micronutrients, antioxidants and carotene. They are also used to increase the appetite of convalescents. Curry leaf mixed with limejuice is a folk remedy for morning sickness. ( Source : The Hindu )

We had a couple of curryleaf trees at home in India. Sometimes we have to trim off the tree, because the tree will start to bend because of the weight of the leaves. Then we will give away the leaves for free to all our neighbours and sell-off the remaining huge sackfuls.

Here in USA the matters are upside down. You have to shell out quite a bit to take a couple twigs of not-so-fresh leaves.

One of the have-to-haves when coming back from India is curry leaves powder or Kariveppilai powder. It is one of the best way to store the leaves for a long time - a spicy roasted blend of curry leaves, dry red chillies, peppercorns, urad dal, channa dal & salt.

Roast one cup of curry leaves until slightly crispy. Set aside. Roast 2 dry red chillies, 2 tablespoon of peppercorns until the chillies change color. Set aside. Now roast two tablespoon of urad dal and two tablespoon of channa dal until color changes and you smell the aroma. All the roasting is without any oil.

Cool all the ingredients. Add salt and make a powder using the coffee grinder.

Just a teaspoon full of this powder over hot rice and a dab of ghee is one fulfilling starting course in a typical Tamil Lunch.

Kariveppilai podi saadam ( Curryleaf powder rice) - For

Lakshmi's RCI-Tamil Cuisine ,

Nupurs' K-for Indian Vegetables,

Indira's JFI-Greens