Curry Leaves Powder | Karuveppilai Podi

Curry Leaves Powder is a healthy and traditional condiment for rice, idli, dosa etc. Curry Leaves Powder is a popular South Indian dry chutney powder had with steamed rice and ghee. Learn to make flavorful Curry Leaves Powder with step by step pictures and video.

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Curry Leaves Powder also known as Karuveppilai Podi can be mixed with rice along with ghee or with idli, dosa etc. Otherwise make a simple tadka along with this powder mix with rice – your tasty, healthy lunch is ready in minutes. The flavor and aroma of this curry leaves powder is so good to be had as such too which prevents hair loss and helps to increase iron levels.

Jump to:

• About Curry Leaves Powder
• Similar Recipes
• Curry Leaves Powder Ingredients
• Curry Leaves Powder Video
• How to make Curry Leaves Powder Step by Step
• Expert Tips
• Serving & Storage
• FAQS
• 📖 Recipe Card

About Curry Leaves Powder

Curry Leaves Powder is a traditional condiment made with fresh curry leaves along with lentils and spices. All these ingredients are roasted well until crisp and golden then grind to a slightly coarse chutney powder. Curry Leaves Powder is called Karivepaku Podi in Telugu and Karuveppilai podi in tamil.

Curry leaves powder is the only way I can increase curry leaves in take. I’ve rarely seen people eating curry leaves as such when used in gravies/poriyals and I am one of the kind. I know its always been cornered and is used just for flavor. But knowing the goodness of it, I wanted to make this podi so that we can have it as a accompaniment for rice or even idli and dosa. Nowadays I am loving it so much that I have a spoonful as such too.

I have seen quite a few recipes for curry leaves powder from amma’s cookbook and magazines but most of them used other side ingredients more than curry leaves. I wanted a recipe that had dominant curry leaves flavor and in the search of it finally I ended up making my own and now this has been my keeper for years!

I can claim this curry leaves powder recipe is more healthier and flavorful as it has more of curry leaves than other ingredients. Now you can understand how my curry leaves got this fresh bright green color. So do give it a try and enjoy the full benefits of curry leaves!

Similar Recipes

• Paruppu Podi
• Idli Podi
• Kollu Podi

Curry Leaves Powder Ingredients

• Curry Leaves – Choose curry leaves that are tender and green. If you have access to curry leaves tree nearby choose the ones that are tender. Always clean and rinse it before using.
• Lentils – I used a mix of chana dal and urad dal for texture and taste.
• Spice – I have used red chilies and pepper corns for spicing up the curry leaves powder.

Curry Leaves Powder Video

Uses of Curry leaves

• Curry Leaves is recognized in all kinds of medical treatments and cooking methods as well. A liberal consumption of curry leaves is believed to be beneficial in nourishing the roots of the hair thus preventing further hair loss. It is believed that by doing so, premature graying of hair can be stopped.
• The fresh juice of curry leaves are also used as an eye treatment for certain eye disorders, especially in arresting the development of cataract.
• Diabetes due to heredity factors can be cured by eating ten fresh fully grown curry leaves every morning for three months. It also helps in curing Diabetes due to Obesity due to the weight reducing properties of the leaves.
• When Curry leaves is boiled in coconut oil till they are reduced to a blackened residue, the oil forms an excellent hair tonic to enhance hair growth and helps in retaining the natural pigmentation.

Source : Google

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How to make Curry Leaves Powder Step by Step

Preparing Curry Leaves

1.First pluck curry leaves from stem, clean it. Discard the leaves that are brown or spoiled. Measure 3 heaped cups of curry leaves rinse it well, drain water completely.

2.Spread it on a kitchen towel and keep in shade for few mins until almost dry. No need to sundry it.

3.Now collect them in a bowl and set aside.

Roasting dal and red chilies

4.To a pan heat oil then add 1 tablespoon urad dal, 2 tablespoon chana dal, 6 red chilies and 1 teaspoon pepper corns.

5.Roast well until golden.

6.Once golden switch off.

7.Add rock salt to taste and a pinch of hing. If adding rock salt it should always be roasted so that it does not let out water while grinding. Switch off and add salt at the final stage give a quick saute, low heat is just enough for it to get roasted.

8.Give a quick saute. Transfer to a plate and set aside.

Roasting Curry Leaves

9.Now add 3 cups curry leaves – add in batches if using a small pan.

10.Roast in low flame for at least 7-10 mins. Keep stirring.

11.Roast until crisp.

Checking if its done

12.Crush with your hands to check – it should break easily then its roasted well. If it bends then roast for few more mins. Switch off.

13.All roasted and ready. Cool down completely.

Grinding

14.To the mixer add dal, red chilies and pepper corns first.

15.Grind it first to a coarse mixture.

16.Now add roasted curry leaves to it.

17.Grind it to a slightly coarse powder.

18.Spread it on a plate, cool down then store in an airtight container.

Expert Tips

• First rinse curry leaves, drain water completely then add to kitchen towel for drying so that it dries faster.
• Also roasting in low flame is mandatory for getting curry leaves crisp without burning.
• Adding red chilies along with dal prevents it from burning.
• This chutney powder is medium spicy if you prefer a low spiced version reduce red chilies to 4.
• While measuring curry leaves take 3 heaped cups.
• This curry leaves powder keeps well for about 2 months in room temperature itself.
• Instead of pan roasting it you can microwave curry leaves for 2 mins to make it crisp.
• The color of the powder purely depends on the red chilies and curry leaves variety you use. If red chilies gives a more bright red color then it will make it the powder more brownish.
• Variations : You can add 1 tablespoon of coriander seeds but it changes the flavour.
• You can add 2 small garlic pearls roast it and add to grind.
• Dried coconut can be added too, you can add a teaspoon but shelf life will be less if coconut is added.

Serving & Storage

You can serve curry leaves powder with idli, dosa, rice etc. This curry leaves powder keeps well for about 2 months if handled properly. Store in a clean dry jar, use a clean dry spoon always.

FAQS

1.What is Curry Leaves Powder good for?

Curry Leaves helps to increase iron level, helps to prevent hair loss, good for diabetics and aids in proper digestion too.

2.How can I use Curry Leaves Powder in cooking?

You can add a teaspoon of curry leaves powder to any curries or poriyal for a unique flavor and taste. Also if you want to include it daily then add to salt that we use for cooking mix and keep so that every time we add salt it includes the addition of curry leaves benefits too. But make sure you make a small batch for testing first.

3. What can be served with Curry Leaves Powder?

You can serve rice, idli, dosa, paniyaram etc.

If you have any more questions about this Curry Leaves Powder Recipe  do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

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