Karuvepilai Podi / Curry Leaf Spice Blend

Curry leaves are used to season most South-Indian curries, kootus, and gravies. They infuse a distinct curry flavor that is hard to replicate. Curry leaves grow abundantly in tropical climates. So, almost every family grows curry leaves in their yard. One of the ways in which they utilize the surplus leaves is to brew them in coconut oil and sesame oil to make a specialized hair oil to boost hair growth. Another culinary use for curry leaves is through a flavorful spice blend that can be mixed with rice.

So, here's how the spice blend is made!

Please refer to the Glossary if you'd like to learn a bit more about the Indian ingredients listed in this recipe

Ingredients:

1. 2 cups curry leaves, washed and dried (the curry leaves wilt while they are roasted)
2. 3 tablespoons split urad dal / split, husked ulutham paruppu / split, husked black gram
3. 4 dry red chillies
4. 1/2 teaspoon black peppercorns
5. salt, as needed
6. 1/4 teaspoon hing / asafoetida

Preparation:

1. Dry roast the black gram and hing until the gram turns brownish red. Remove and keep aside
2. Dry roast the red chillies until toasty. Remove and keep aside
3. Dry roast the peppercorns until they begin to pop. Remove and keep aside
4. Switch off the flame/heat, and in the remaining heat, dry roast the curry leaves they turn crispy and dry. 
5. While everything is still warm, grind red chillies, salt, and hing to a fine powder. Then, add roasted black gram and grind until slightly coarse. Finally add the roasted curry leaves and pulse a couple of times until it turns to a powder. Do not over grind. 

 Store in an air-tight jar and keep in the fridge to extend shelf life. I keep my spice blends for up to a year in the fridge.