To prepare the Karuveppilai Podi Idli, first prepare the idli. Click here to see idli dosa batter recipe and how to make soft idlis. Once idlis are cooked transfer in a bowl and set aside until required. 

To make the Karuveppilai Podi (Curry leaf Powder), heat oil in a cast iron skillet and dry roast, the curry leaves for few seconds or till the leaves turn crisp. Turn off the heat. Transfer the leaves to a plate and set aside to cool.

In the same skillet, add 1 teaspoon of oil and roast the chana dal and urad dal on medium heat till the dals turn golden brown in colour. Once done add the dry red chillis and cumin seeds and roast till the dry red chilies turn crisp. Turn off the heat and transfer the roasted ingredients to a bowl. Allow the ingredients to cool completely.

In a food processor, grind all the roasted ingredients including the curry leaves together to form a coarse powder. Stir in the asafoetida and salt. You can make the podi in advance and store in an air-tight container as well. 

To make the Karuveppilai Podi Idli

Heat oil in a cast iron skillet over medium heat. Add the mustard seeds and allow them to crackle.

Once the mustard crackles, add urad dal and roast until golden brown. Now add the steamed idli. Sprinkle 4 tablespoons of Karuveppilai Podi over the idli and stir to combine. Let the idli roast for few seconds. Turn off the heat.

Serve Karuveppilai Podi Idli Recipe along with Coconut Chutney Recipe- For Idli And Dosa and  South Indian Filter Coffee Recipe With Filter Coffee Powder for breakfast or evening snack.