To make the Karuveppilai Chutney Podi recipe, heat oil in a pan on medium heat; roast the chana dal, black pepper, fenugreek seeds, cumin seeds. 

Once well roasted, stir in the curry leaves and saute for a few seconds.

Cool the chutney mixture completely and grind the Karuveppilai Chutney into a coarse powder along with tamarind, salt, hind in the food processor. The tamarind adds a tangy taste to the powder and tastes delicious with rice.

Serve Karuveppilai Chutney Podi recipe along with hot steamed rice and sesame oil and Milagu rasam to savor this delicious chutney podi.

For the Chutney to stay a little longer: store it in the refrigerator for a couple of months.