“Podi” means powder and we have a ton of podis in India. Some podis like this one can be mixed with rice and eaten for a simple lunch or dinner. You can add a bit of ghee or oil to enhance the taste further. Since these can be stored in air tight containers for a long time, I usually make these in bulk. Apart from mixing with rice, I also add a couple of tsp of this powder to potato fry along with ginger. If you do not have fresh curry leaves, this is a good alternative. Podi rice with kootu is my comfort food 
. Off to the recipe. 
Curry Leaf Podi (Kariveppalai Podi)
Curry leaf powder to mix with rice.
Ingredients:
- curry leaves - 1 1/2 cups
- urad dal - 1/4 cup
- channa dal - 1/4 cup
- asafoetida - 1/4 tsp
- red chillies - 8 - 10
- salt - to taste
Instructions:
Wash the curry leaves. Dry roast the curry leaves until it gets crispy. Use a low to medium flame to avoid the leaves from burning. Dry roast the rest of the ingredients except salt. Allow to cool and blend everything to a powder along with salt.
Mix a couple of tsp of the powder and a tsp of oil with rice for a quick lunch.
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Pictorial
1. Take curry leaves in a vessel and fry on a medium flame taking care not to burn the leaves.
2. Fried leaves. Keep aside to cool.
3. Fry the rest of the ingredients except salt. Allow to cool. Blend everything to a powder along with salt.
Curry leaf podi ready.
Enjoy!
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