Name: Curry Leaf Multigrain Mix ( Karuveppalai Podi ) recipe by Sudha Sridhar at BetterButter
Prep time: 120 min
Cook time: 20 min
Total time: 140 min
Yield: 6
Ingredients: Curry leaves - 3 cups; Black gram (without skin) ( Urad dhuli ) - 1/2 cup; Bengal Gram ( Chana Dal ) - 3/4 cup; Pepper - 1 tsp; Dry red chillies - 8-10; Tamarind - almond sized ball; Salt to taste

ABOUT Curry Leaf Multigrain Mix ( Karuveppalai Podi ) RECIPE

Chutneys, murabbas, powders and pickles have been the traditional Indian way to preserve seasonal produce so that we can enjoy them and benefit from their goodness even when they are out of season. Here is a classic multigrain mix with the flavour of curry leaves which can go as an accompaniment to idlis, dosas or just mixed with rice with a generous helping of sesame oil. Food heaven !!!

Ingredients Serving: 6

Curry leaves - 3 cups
Black gram (without skin) ( Urad dhuli ) - 1/2 cup
Bengal Gram ( Chana Dal ) - 3/4 cup
Pepper - 1 tsp
Dry red chillies - 8-10
Tamarind - almond sized ball
Salt to taste

Instructions

Wash the curry leaves, drain all the water and spread them on a kitchen towel. Cover with another towel so that the water can be absorbed faster. Leave it like this for about one and a half hours.
Dry roast separately the Black gram, Bengal gram, pepper, red chillies and tamarind.
Mix all the roasted ingredients and let it cool.
Roast the curry leaves to remove any moisture that may still be there.
Powder all the above to a fine texture.
Add salt and mix.
Store in an airtight container. This has a shelf life of about 6 months.
A tsp or two of this powder mixed with sesame oil is a great accompaniment to idlis and dosas.
If you want to take a day off from kitchen, just cook some rice. Mix this powder with some sesame oil into the rice and have it with a few slices of raw onion.

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