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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 hr
Cook Time10 mins
Total Time1 hr 10 mins
Course: Chutney Powder / Side dish for Idli
Cuisine: Indian (South Indian)
Author: Padma Veeranki


  • 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


  • 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.