This is a very nice podi to have at all times. Comes in handy when you don't want to cook an elaborate meal, all you have to do is cook rice and mix this and eat it!
You can learn more about this leaf here.
My mom used to add some dry leaves in the coconut oil we used to apply for our hair, so there is all kinds of uses to this leaf.
If you make this wet, then it is called thuvayal (thogayal), but I make it dry so it can last longer...
3 bunches of curry leaves (the mount you get in an indian store) all washed and dried
Dry red chillies - a handfu
Salt - 2 teaspoons
hing- 3/4 teaspoon
Urad dal - 1/4 cup
Sesame seed- half of 1/4th cup
Oil - 2 teaspoon
---> If you are including the sesame seeds, then roast that first in a tawa until they start jumping around and keep aside and let cool on a big plate
---> Add the oil, and then the urad dal and when it starts to get a golden color, add the hing and red chillies and roast till you start coughing :) ...... take them out and let cool on the same plate you put the sesame seed
---> Now when the roasted stuff are all cool to touch, put them in the dry mixer and make a coarse powder and then add the curry leaves and salt and make a fine powder.......
---> Lasts for a long time in an airtight container unless you put a wet spoon in it.......
How to eat this.....
---->In hot rice, add a dab of ghee and mix the podi ferociously until all the rice is coated well and enjoy.....
(The amount of podi you mix differs with every person, if you like it spicy then add more and vice versa....)
--->I added mine in a salad and called it Kannare Pinnare Salad!! Read more about it in my next post!!! :)---> Make a batch of small idlies and let cool. In a pan, add some oil. When it heats, add the mustard, let it sputter. Add some Chopped Green Chilies and urad dal and some of this powder and hing. Toss the idlies in and mix well. Sprinkle a pinch of salt on top if neccesary.