Curry Leaves Powder Recipe | Karuveppilai Podi | Karivepaku Podi with stepwise pics and a short YouTube video. Also, if you like my video, please share it and don’t forget to SUBSCRIBE to my channel. Curry Leaves in English, Karuveppilai in Tamil, Karibevu in Kannada, Kadi patta in Hindi, is widely used for seasoning in Indian Cuisine which lends an extraordinary aroma to the dish. This Curry Leaves Powder is not only healthy but tastes yummy with Idli, Rava Dosa, Pongal etc, also it can be mixed and had with rice too. Though we know it has a lot and a lot of health benefits, everyone perfectly segregates the curry leaves from the dish and discard it. I am also not exceptional, so I often prepare Curry Leaves Rice Recipe and Curry Leaves Kulambu Recipe where the leaves cannot be picked up and if interested check my 100+ Lockdown Recipes.
Check my other Podi Recipes like
1. Coconut / Thengai Podi
2. Moringa / Murungai Keerai Podi
3. Garlic / Poondu Podi
4. Sesame Seeds / Ellu Podi
5. Peanut / Verkadalai Podi
6. Idli Milagai Podi
How to make Curry Leaves Powder
Curry Leaves Powder Recipe | Karuveppilai Podi | Karivepaku Podi is not only healthy but tastes yummy with Idli, Rava Dosa, Pongal etc, also it can be mixed and had with rice too.
- 2 Cups Curry Leaves
- 4 tbsp Channa Dal
- 2 tbsp Urad Dal
- 2 tbso Fried Grams
- 1 tbsp Coriander Seeds
- 1 tsp Pepper Corns
- 15 Red Chilli
- ¼ tsp Hing
- Salt As Required
- 1 tsp Oil
- Remove the curry leaves from the stalk separately. Rinse it well to remove the dust and drain the water completely. Spread it in a newspaper and let it dry for 1 hour, so the moisture will be absorbed fully.
- Then, measure and keep the red chilli, hing and salt.
- Also, measure and keep the chana dal, urad dal, fried gram, coriander seeds and peppercorns.
- Heat 1 tsp of sesame oil in a pan and simmer the flame. Then, add chana dal, urad dal, fried gram, coriander seeds and peppercorns.
- Roast it for 4 to 5 minutes. When it is half roasted itself, add the red chilli, hing and keep roasting.
- Keep the roasted spices in a plate separately.
- Add the curry leaves to the same pan. Dry roast in low flame, till the curry leaves turn crispy but don’t burn it.
- Once the roasted ingredients cool down, transfer it to a mixer.
- Then, pulse it twice or thrice roughly.
- Now, add the curry leaves and pulse everything to a smooth or coarse powder as preferred.
- Transfer the ground powder to a vessel. Then, add required salt.
Mix well, then store it in a dry and clean jar.
Serve this Karivepaku Podi with Plain Dosa.
Recipe Video
Tips for Karuveppilai Podi Recipe
1. Use fresh curry leaves only, for vibrant colour and a nice aroma.
2. After rinsing, dry the curry leaves well in a newspaper, kitchen towel or you can even sun dry it for an hour. Ensure there is no moisture content, else it becomes a paste while grinding. Also, the fungus will be formed and the shelf life reduces.
3. Ingredients can be dry roasted also, but I used little oil as it gives colour to the Karuveppilai Podi.
4. Adjust red chilli and peppercorns as per spiciness required for this Karivepaku Podi.
5. Always roast red chilli along with dal for even roasting, if roasted alone it gets burnt.
6. Slow roast all the ingredients in low flame to avoid burning, else the podi tastes bitter.
7. This powder can be ground into a smooth/coarse powder as preferred.
8. For a little tangy taste, peanut-sized tamarind can be roasted and ground along with the other ingredients.
9. This curry leaves powder Recipe stays good for 45 days if stored in a dry and airtight container. You can even make it in bulk and use it to prepare Curry Leaves Rice Recipe too.
Karuveppilai Podi Recipe
Method for Curry Leaves Powder Recipe
1. Remove the curry leaves from the stalk separately. Rinse it well to remove the dust and drain the water completely. Spread it in a newspaper and let it dry for 1 hour, so the moisture will be absorbed fully.
2. Then, measure and keep the red chilli, hing and salt.
3. Also, measure and keep the chana dal, urad dal, fried gram, coriander seeds and peppercorns.
4. Heat 1 tsp of sesame oil in a pan and simmer the flame. Then, add chana dal, urad dal, fried gram, coriander seeds and peppercorns.
5. Roast it for 4 to 5 minutes. When it is half roasted itself, add the red chilli, hing and keep roasting.
6. Keep the roasted spices in a plate separately.
7. Add the curry leaves to the same pan. Dry roast in low flame, till the curry leaves turn crispy but don’t burn it.
8. Once the roasted ingredients cool down, transfer it to a mixer.
9. Then, pulse it twice or thrice roughly.
10. Now, add the curry leaves and pulse everything to a smooth or coarse powder as preferred.
11. Transfer the ground powder to a vessel. Then, add required salt.
12. Mix well, then store it in a dry and clean jar.
Serve this Karivepaku Podi with Plain Dosa.
Curry Leaves Powder recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
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