I normally make Podi Idli with Milagai Podi or Kharam Podi. However, last week I made a fresh batch of Karivepaku Podi | Karuvepillai Podi | Curry Leaves Powder at home and could not resist making podi idlis with this aromatic powder.
I absolutely loved this version of podi idlis and my colleagues at work loved it too. The aroma and flavour of curry leaves makes the idlis so inviting that few can resist trying at least a piece of this idli.
In days of yore, when we went of long train journeys that sometimes were as long as 24 hours or more, Podi Idlis, Pulihora | Tamarind Rice, and Curd Rice | Daddojanam | Thayir Sadam were always packed to be enjoyed as meals along the way.
How to Make Karivepaku Podi Idli | Karuvepillai Podi Idli
Time: 15 mins (Includes time to make idlis)
- Mini Idlis – 10
Regular-sized Idlis – 4
- Karivepaku Podi, Curry Leaves Chutney Powder – 2 tbsp
- Ghee – 1 tbsp
- (Optional) When I use regular-sized idlis, I cut them into quarters because then it is easier to coat each piece.
- In a large pan, melt the ghee.
- Add the curry leaves powder and mix well.
- Add the idlis and mix well so that the idlis are well-coated with the podi mix.
- Serve immediately. These idlis are best eaten hot. When I take them to work, I just heat them for a few seconds in the microwave.
Recipe for Karuvepillai Podi Idli
Karivepaku Podi Idli | Karuvepillai Podi Idli
- 10 Mini Idlis, Button Idlis (or 4 regular-sized idlis)
- 2 tbsp Karivepaku Podi, Karuvepillai Podi, Curry Leaves Powder
- 1 tbsp Ghee
- If you are using regular-sized idlis, I would recommend you cut each idli into 4 pieces. This helps in ensuing the podi mix coats the idli well. This is an optional step.
- In a pan, heat the ghee till it melts.
- Turn off the heat.
- Add the curry leaves powder to the melted ghee and mix well.
- Immediately, add the idlis and mix well till all idlis are well-coated with the mix.
- Serve immediately