Karuveppilai (Curry Leaves) Podi

1 and ½ hands full of fresh Karuveppilai

2 cups of Gram Dhal

8 dried red chilies

1 piece of whole Asafetida (3 tsp of Asafetida powder)

Pour 3 tsp of oil in a pan, roast karuveppilai until it’s transparent or when you touch every leaf, it should break. Then add 1 tsp of oil and roast the Gram Dhal in a low flame until it’s equally roasted and not over roast. Add both roasted karuveppilai and Gram Dhal in the mixer along with red chilies and Asafetida. Grind it coarsely for powder for idly or grind it finely for powder for rice and idly. Add salt at the end and store it in an air tight container and enjoy it with either idly/dosa or mix it with rice and ghee.

Modification: you can use urud dhal instead of Gram Dhal.