Comments on: Pleasant Pull of The Past ~ Curry Leaf Podi

By: Chakravarthy

Chakravarthy — Tue, 28 Sep 2010 06:05:26 +0000

Thanks for the wonderful idea. I have been travelling alot. Since I’m addicted to Indian food, I have to cook myself most of the time. When I was in the Philippines where I travel very frequently, I could not find curry leaves. There was a big tree in the Malaysian Embassy where my friend worked. I used to get a lot of the leaves but it wont last as it will turn black very fast. The embassay is very far from my place an I cant get regular supply. My friend suggested that I keep the leaves in oil to avoid it turning black.

Now the tree has been cut down and I had to bring it from Malaysia everytime I travel. The last time I brought them in, it was not allowed to enter as there is a law on bringing in greens from another country.

Even in Malaysia, we used to have a big tree but now since we are living in high rise buildings, we had to purchase the leaves in the market.

BTW, do you know how to make karuveppalai pachadi? I would like to know how its done in India or Andhra.

By: Radhika Vasanth

Radhika Vasanth — Fri, 20 Nov 2009 21:21:20 +0000

Awesome recipe and picture… Curry leaf podi is available in my Mom’s pantry round the year. This is one our family’s favorite podi that we have it with dosa.. am not sure if she adds garlic in it..

By: kalva

kalva — Thu, 19 Nov 2009 21:25:32 +0000

MIL makes the same way, mom adds some dal to it. lovely podi

By: Bindu

Bindu — Thu, 19 Nov 2009 18:38:00 +0000

I was wondering if all the roasting is dry roasting or should we add a tablespoon on oil?

By: sailaja

sailaja — Wed, 18 Nov 2009 23:01:22 +0000

hmmmm… that’s an interesting idea… to powder the leaves and use in tadka… I’ll try that next time.

By: Indira

Indira — Wed, 18 Nov 2009 21:32:32 +0000

You are welcome, Sapna.
Yes, I used to do that when we lived in Pittsburgh.

Nirmala: We followed your suggestion about mixing it in hot ghee. It was a divine experience.:) Thanks for the tasty idea.

Sreelu: It’s not that easy to grow a curry leaf plant to a small tree, and you must be a great gardener.
Yes, this podi is a nice use for falling leaves.

Nithya and Supriya: Thanks for the lovely ideas. I have to try that bread filling version.

Lori: It will stay fresh for long time and doesn’t need refrigeration.

Thanks Sailajagaaru.
I never brought, but my mom makes a plain powder of dried curry leaves and vaccum packs it for my sister who lives in Europe. She adds a pinch of the podi to the tadka (tiragamaata). Nice substitue for fresh curry leaves, she says.

Thanks Gayatri.
Yes, that is one another good recipe for this podi.

DK: My MIL prepares the podi like your mom with chana dal, urad dal etc. Like that version too.
We need curry leaves, plenty of them. don’t we?:)

Thanks Radha.
From mom, then it must taste superb.

By: Radha

Radha — Wed, 18 Nov 2009 00:47:47 +0000

Hi Indira,

great pic – im a huge fan of podi’s – my mom just said that she herself made this podi since it was winter and her plant was drying up – your picture makes me want it now – cant wait to get my resupply from her!!

Keep up the great site – love it!
Radha

By: DK

DK — Tue, 17 Nov 2009 21:36:24 +0000

I love curry leaves podi too and we call it Karuveppalai podi. We dont use sesame powder though and use lentils instead. I have posted my amma’s version in my blog too!

Curry leaves are scarce now in my area with them suddenly disappearing in the local Indian stores. Will try your version, the next time I get my hands on them

By: gayatri

gayatri — Tue, 17 Nov 2009 21:33:14 +0000

We do this in a different way: we add chana dal, urad dal, red chilli and dhania and curry leaf.

Tastes good with idli, dosa and hot rice.

I hope your curry leaf plant will be tree soon.

By: sailaja

sailaja — Tue, 17 Nov 2009 20:37:59 +0000

Hi Indira garu, Your post makes me smell the fragrance of the podi… the pic is that beautiful!
I know curry leaves are very expensive in US but i stopped caring about the cost and add them to popus with my eyes closed..ha…ha… I have tried twice to bring them from India but by the time I opened the pack of curryleaves(I washed, dried and airtight packed them in India and brought) in US, they were black and wilted and with fungus on some leaves Did you ever try like that?