Karuveppilai Podi Idli Recipe-Spicy Lentil & Curry Leaves Powder Tossed Idli
Soft mini idlis tossed in flavorful and tasty Karuveppilai Podi is a recipe that is a must try. Make and pack into your kids lunch box or serve for a tasty breakfast or evening snack with any chutney of your choice.
Karuveppilai Podi is an essential condiment in every Tamil Brahmin household. Idli tossed in spicy and flavorsome Karuveppilai Podi tastes simply divine. Prepare mini idlis for the breakfast and save few to be tossed in the spice powder for the evening tea-time snack. The Karuveppilai Podi Idli can be packed in the school snack box as well.
Did you know: Miraculous curry leaves are native to the Indian sub-continent and are believed to be beneficial for skin and hair. They are among the richest sources of micro nutrients, antioxidants and carotene with lots of health benefits. Curry leaf powder is often included in the kids diet as well because of its high nutritional value.
Serve Karuveppilai Podi Idli Recipe along with Coconut Chutney Recipe- For Idli And Dosa and South Indian Filter Coffee Recipe With Filter Coffee Powder for breakfast or evening snack.
If you like this recipe, you might also like various idli recipes like
20 M
25 M
45 M
4 Servings
Ingredients
- 10 Idli
- 1 tablespoon Sesame (Gingelly) Oil
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 teaspoon White Urad Dal (Split) Ingredients for the Karuveppilai Podi
- 2 cups Curry leaves
- 2 tablespoons Chana dal (Bengal Gram Dal)
- 1 pinch Asafoetida (hing)
- 3 Dry Red Chillies
- 1 teaspoon Cumin seeds (Jeera)
- 1/4 cup White Urad Dal (Split)
- 1 teaspoon Oil
- Salt , to taste
- 1 teaspoon Whole Black Peppercorns
How to make Karuveppilai Podi Idli Recipe-Spicy Lentil & Curry Leaves Powder Tossed Idli
To prepare the Karuveppilai Podi Idli, first prepare the idli. Click here to see idli dosa batter recipe and how to make soft idlis. Once idlis are cooked transfer in a bowl and set aside until required.
To make the Karuveppilai Podi (Curry leaf Powder), heat oil in a cast iron skillet and dry roast, the curry leaves for few seconds or till the leaves turn crisp. Turn off the heat. Transfer the leaves to a plate and set aside to cool.
In the same skillet, add 1 teaspoon of oil and roast the chana dal and urad dal on medium heat till the dals turn golden brown in colour. Once done add the dry red chillis and cumin seeds and roast till the dry red chilies turn crisp. Turn off the heat and transfer the roasted ingredients to a bowl. Allow the ingredients to cool completely.
In a food processor, grind all the roasted ingredients including the curry leaves together to form a coarse powder. Stir in the asafoetida and salt. You can make the podi in advance and store in an air-tight container as well.
To make the Karuveppilai Podi Idli
Heat oil in a cast iron skillet over medium heat. Add the mustard seeds and allow them to crackle.
Once the mustard crackles, add urad dal and roast until golden brown. Now add the steamed idli. Sprinkle 4 tablespoons of Karuveppilai Podi over the idli and stir to combine. Let the idli roast for few seconds. Turn off the heat.
Serve Karuveppilai Podi Idli Recipe along with Coconut Chutney Recipe- For Idli And Dosa and South Indian Filter Coffee Recipe With Filter Coffee Powder for breakfast or evening snack.
