Karivepillai Podi

  • 2 Cup's of Curry Leaves
  • 1 Cup of Toor Dal 
  • 1 Cup of whole Urad Dal 
  • 1 Tbsp of Pepper
  • 1 Tbsp of sea salt 

  1. Wash and drain the curry leaves.
  2. In a single layer, place them in the direct sun for an hour or so. This is fairly important as the leaves tend to be sticky and difficult to homogenise if they are fresh. The sun will remove enough of the moisture for effective roasting and homogenising.
  3. Roast the Daals in a pan on modearte heat until fragrant and golden. Set aside to cool.
  4. Roast the pepper-corns on a pan similarly until they begin to pop. Set aside.
  5. On a low heat, gently roast the curry leaves for approx 30 secs. Producing a great aroma.
  6. When these ingredients are all cool homogenise them with the salt in a mortar or in a spice grinder if you have.