Karivepaku Karam Podi Recipe | Curry Leaves Chutney Powder Recipe | How to prepare Karuveppilai Podi | Curry Leaves Podi Recipe

Today, I’m going to share a healthy recipe with curry leaves – Karivepaku Karam Podi Recipe or Curry Leaves Chutney Powder Recipe. Curry leaves is a staple in Indian cuisine or to be more specific, in South Indian cuisine. Though it is commonly used as seasoning, this leaf adds a unique flavour to every dish. There are many recipes that cannot be completed without it. Adding them at the right time and proper quantity gives the food an extra taste and flavour. But, there is more to the humble curry leaf than simply flavour.

Curry leaves have lot of medicinal properties. They are rich in calcium and has vitamin A. Oil made from curry leaves is said to prevent hair fall and delay hair greying. It helps in stabilising your blood sugar levels, aids in digestion, prevents skin infections, keeps anaemia at bay and accelerates hair growth! With numerous health benefits, this Curry Leaves Powder should become an essential addition to your pantry.

Coming back to Karivepaku Karam Podi Recipe, nothing can beat the fresh flavour of homemade curry leaves powder. Traditional food in South India is incomplete without pickles and powders, be it for breakfast or lunch. Hot steamed rice with curry leaves powder and a teaspoon of ghee is heavenly.

I usually stock these powders at home as they will come handy for those lazy days when I don’t feel like cooking or a quick fix when pressed for time. Curry leaves powder can be stored for about a month and can be used when needed. So, get creative with your menu and experiment with this chutney mix.

Off to Karivepaku Karam Podi Recipe!!

Easy Steps to follow for

Karivepaku Karam Podi Recipe

• Wash curry leaves in running water. Pat dry with an absorbent kitchen towel or tissue paper to get rid of excess water as much as possible.
• Drain them in a sieve for a while and spread the washed curry leaves on a newspaper. Dry in the shade for couple of hours. Make sure that there is no moisture left in the curry leaves after drying.

Dry Roasting:

• In a pan over medium heat, dry roast curry leaves. Do not burn them. (the leaves should break when you crush it with your fingers).

• Now dry roast channa dal and urad dal until the lentils turn light golden brown. Then add dry red chillies and roast for 1 minute. To this add garlic pods (leaving one garlic pod for later use) and tamarind and roast for another minute.
• Finally add sesame seeds and desiccated coconut and turn off the heat. The heat in the pan is sufficient enough to roast them.

Dry grinding Curry Leaves Powder:

• Dry grind the roasted lentils mixture first(except curry leaves).
• Then add curry leaves, one garlic pod and cumin seeds. Grind everything together along with required salt to a coarse powder.

 Karivepaku Karam Podi Recipe is done in no time!!

NOTE:

• You can either grind to a coarse or fine powder. I like it to be coarse in texture. I use this powder for many curries & to prepare curry leaves rice. Add a teaspoon of this curry leaves powder to buttermilk and drink it… it tastes great!!
• This is also one of the ways I use to store my curry leaves without losing it’s freshness. But, for this, I do not dry roast the curry leaves completely so as to maintain some freshness in the leaves. So, just tweak the Karivepaku Karam Podi Recipe to suit your requirement.
• There is also another version with coriander seeds…will share that later!!

• Store curry leaves powder in an air tight container so that it does not loose its freshness.
• You can use it for about a month when refrigerated or freeze it for longer use.

Print Recipe

Karivepaku Karam Podi Recipe | Curry Leaves Chutney Powder Recipe | How to prepare Karuveppilai Podi

Karivepaku Karam Podi Recipe or Curry Leaves Chutney Powder Recipe to prepare aromatic & protein rich powder with curry leaves, lentils and few spices.

Prep Time1 hour hr

Cook Time10 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Chutney Powder / Side dish for Idli

Cuisine: Indian (South Indian)

Author: Padma Veeranki

Ingredients

• To Dry Roast:
• 2 Cups Curry leaves tightly packed (picked, washed and dried)
• 4 Tablespoons Bengal gram Channa dal or Senaga pappu
• 2 Tablespoons Black gram dal Urad dal or Minapa pappu
• 10 to 12 Dry red chillies
• 6 garlic pods peeled
• Gooseberry size Tamarind
• 1 Tablespoon Sesame seeds
• 1 Tablespoon Desiccated coconut
• To be added while grinding:
• 1 garlic pod
• 1 teaspoon cumin seeds
• salt to taste

Instructions

• In a pan over medium heat, dry roast curry leaves well and set aside.
• In the same pan, dry roast channa dal and urad dal until light golden brown. Then add dry red chillies and roast for 1 minute. To this add garlic pods and tamarind and roast for another minute.
• Finally add sesame seeds and desiccated coconut and turn off the heat.
• Dry grind the roasted lentils mixture first.
• Then add roasted curry leaves, one garlic pod and cumin seeds. Grind everything together along with required salt to a coarse powder.
• Store curry leaves powder in an air tight container so that it does not loose its freshness.
• Refrigerate or freeze it for longer use.

Recipe Video

Notes

• You can increase or decrease the red chillies according to your spice levels.
• Make sure the roasted curry leaves and lentils are completely cooled before grinding.
• You can also microwave curry leaves on high power for 2 minutes instead of roasting.
• You can increase the quantity of curry leaves by a cup for an intense flavour.
• Feel free to add other ingredients like Flax Seeds, Sunflower Seeds or anything of your choice to make to more healthy and to suit your tastebuds.

DO CHECK OUT OTHER PICKLES & POWDERS FROM BLOG.

Many more to come!!…..STAY TUNED!!

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Happy Cooking 

Cheers!!

Padma.