For Dry Roasting:

Cumin – 2 tsp

Pepper – 3 tsp

Coriander Seeds – 1 tsp

Toor Dal – 2 tsp

Asafoetida – 1 tsp

Curry Leaves – 3 cups

Salt – to taste


Dry roast on a medium flame for a few minutes all items except Curry Leaves & Salt till the toor dal color changes to golden color and you get a nice aroma. Keep it aside to cool down.

Dry roast separately curry leaves for 3-4 minutes till it becomes crisp with no moisture and keep it aside.

Grind all of these dry roasted items together (add salt to taste when you are blending the items).

Kariveppilai Podi is ready !!