Curry Leaves Powder Recipe | Karuveppilai Podi
Curry Leaves Powder is a popular South Indian dry chutney powder made using fresh curry leaves, lentils, spices and herbs. Curry Leaves Powder is a healthy and traditional condiment for rice, idli, dosa etc. Learn to make flavorful Curry Leaves Powder with step by step pictures and video.
Servings1 cup
Ingredients
- 3 heaped cups curry leaves
- 1 tablespoon chana dal
- 2 tablespoon urad dal
- 6 red chillies
- 1 teaspoon pepper corns
- a pinch hing optional
- salt to taste
Instructions
Preparing Curry Leaves
- 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.
- Spread it on a kitchen towel and keep in shade for few mins until almost dry. No need to sundry it.
- Now collect them in a bowl and set aside.
Roasting dal and red chilies
- To a pan heat oil then add 1 tablespoon urad dal, 2 tablespoon chana dal, 6 red chilies and 1 teaspoon pepper corns.
- Roast well until golden. Once golden switch off.
- 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.
- Give a quick saute. Transfer to a plate and set aside.
Roasting Curry Leaves
- Now add curry leaves – add in batches if using a small pan.
- Roast in low flame for at least 7-10 minutes. Keep stirring. Roast until crisp.
Checking if its done
- Crush with your hands to check – it should break easily then its roasted well. It it bends then roast for few more mins. Switch off.
- All roasted and ready. Cool down completely.
Grinding
- To the mixer add dals, red chillies and pepper corns first.
- Grind it first to a coarse mixture.
- Now add roasted curry leaves to it. Grind it to a slightly coarse powder.
- Spread it on a plate, cool down then store Curry Leaves Powder in an airtight container.
Video
Notes
- 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 minutes 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 flavor.
- 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.
Nutrition Facts
Curry Leaves Powder Recipe | Karuveppilai Podi
Amount Per Serving (25 g)
Calories 17
Calories from Fat 1
% Daily Value*
Fat 0.1g0%
Saturated Fat 0.03g0%
Polyunsaturated Fat 0.01g
Monounsaturated Fat 0.01g
Sodium 388mg17%
Potassium 11mg0%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 0.1g0%
Protein 1g2%
Vitamin A 32IU1%
Vitamin C 13mg16%
Calcium 12mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions
Like our video?Subscribe to our youtube channel to get latest updates!