### TranslatedIngredients: 1 cup Curry leaves - (the fresher the better),2 tablespoons Chana dal (Bengal Gram Dal),1 tablespoon Black pepper powder,1/2 teaspoon Methi Seeds (Fenugreek Seeds),1 tablespoon Cumin seeds (Jeera),20 grams Tamarind,Salt - to taste ### PrepTimeInMins: 10 ### CookTimeInMins: 20 ### TotalTimeInMins: 30 ### Servings: 2 ### Cuisine: South Indian Recipes ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To make the Karuveppilai Chutney Podi recipe, heat oil in a pan on medium heat; roast the channa 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 in the food processor along with some salt. 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: Dry the leaves completely in room temperature and not under the sun. Once dried, proceed with the similar Karuveppilai Chutney Podi Recipe above.