Karivepaku Podi (Spiced Curry Leaves Powder)

Karivepaku Podi (Curry Leaves Powder, Karuveppilai Podi) is a South Indian condiment that brings together the refreshing flavor of curry leaves and spices. It is ideal to be served with a bowl of rice or with idlis. Here is how to make it.

Here are some more podi recipes that you can try – Idli Podi and Andhra Style Peanut Chutney Powder.

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• About This Recipe
• Ingredients
• How To Make Karivepaku Podi
• Frequently Asked Questions
• Pro Tips By Neha
• Serving Suggestions
• You Might Also Like
• Recipe Card

About This Recipe

Karivepaku Podi also known as karuvepellai podi or spiced curry leaves powder is a South Indian style dry chutney that is made using fresh kari leaves.

Super easy to make, it gets ready in just 15 minutes using simple pantry ingredients. This condiment is so flavorful that it can make any simple meal interesting. 

If you are short on time, just mix some of this curry leaves podi with ghee and hot rice and a hearty meal is ready in no time.

Karivepaku Podi keeps good in the refrigerator for a long time, so make a big batch and keep enjoying it!

Ingredients

You will get all the ingredients to make curry leaves podi in any Indian grocery store.

Lentils – This podi recipe uses two lentils, chana dal (Bengal gram) and white urad dal (split and skinned black gram).

Curry Leaves (Kari Leaves, Kari Patta, Kadi Patta) – Use fresh kari patta, as they have the best aroma and flavor.

Try to use mature dark green leaves instead of the young tender light green ones as the dark green ones have more flavor. Mature leaves also give a grainy texture and a tangy taste to the podi.

If you have access to the desi variety of curry patta, then prefer it over the hybrid one as they are more flavorful.

Dry Red Chilies – I use Kashmiri dry red chilies as they give a nice color to the podi without making it very hot. You can use any chili that you prefer.

Coconut – This recipe uses grated fresh coconut. To save time, get frozen grated coconut. You will find it in the freezer section of any Indian grocery store.

If fresh coconut is not available, then you can use dry coconut.

Tamarind – It adds that perfect hint of tanginess.

Oil – You can use any vegetable oil to roast the above-mentioned ingredients. My preference is peanut oil or sesame oil. In Kerala, this podi is made using coconut oil.

Others – Apart from the above-mentioned ingredients, you will also need asafetida (hing), cumin seeds, mustard seeds, whole coriander seeds, salt, and fenugreek seeds (methi).

How To Make Karivepaku Podi

Pick the leaves from the curry patta sprigs. Discard the stems and wash the leaves well with water. Measure 2 cups of the leaves tightly packed in the measuring cup. Spread them on a kitchen cloth for a few hours to get rid of any excess water.

Note – You can wash the leaves a day prior to making the podi. This way, there will be no moisture left in them.

Heat 2 tablespoon vegetable oil in a large pan over medium flame.

Once the oil is hot, add ½ teaspoon asafetida, 2 teaspoon cumin seeds, 2 teaspoon mustard seeds, and ½ teaspoon fenugreek seeds and let them crackle for 3-4 seconds.

Reduce the heat to low.

Add ¼ cup chana dal, ¼ cup urad dal, 10-12 Kashmiri dry red chilies (stalks removed), and ¼ cup whole coriander seeds to the pan and fry on low heat until they turn slightly brown. Stir continuously to avoid burning.

Note – It is important to fry the ingredients on low flame so that they get crisp and flavorful from inside.

Now add the washed and dried kari leaves and dry roast on low flame until they turn crisp. It will take 15-20 minutes. Stir very frequently.

Note – Some people roast the kari leaves only for 6-8 minutes instead of 15-20 minutes. By roasting them for less time, the flavor of the podi is enhanced but the shelf life is reduced. So if you want to finish the podi quickly, then roast the kari leaves for only 6-8 minutes.

Add a lime size ball of seedless tamarind, ½ cup grated fresh coconut, and 3 teaspoon salt and fry for another 2-3 minutes. Stir frequently.

Remove the pan from heat and let the roasted ingredients cool completely. Transfer the cooled ingredients to a grinder or a food processor and grind to make a coarse powder.

Store the powder in an air tight container in the refrigerator for up to a month. When serving, take out a teaspoon or two of powder on the plate, pour some sesame oil or ghee on top, and serve with sambar rice or idli dosas.

Frequently Asked Questions

Pro Tips By Neha

Fry the kari leaves on low heat. It is a time-consuming process but the leaves will turn out perfectly crispy only when fried on low flame.

You can increase or decrease the red chilies according to your taste.

Make a coarse powder from the roasted ingredients for the best taste and texture.

Add some roasted peanuts or sesame seeds while grinding the karivepaku podi for a taste change.

Although it keeps good for a long time, freshly made karivepaku podi tastes the best. Keep making smaller batches and use them within a week for the best taste.

Serving Suggestions

Karuvepillai podi is ideal to be served with a bowl of steamed rice or with idlis drizzled with just a little bit of ghee. I like to sprinkle some over my rasam rice or sambar rice as well. Serve some coconut chutney on the side for a delicious meal.

Smear it on Dosa or Uttapaam. It also tastes good sprinkled on lemon rice, upma, pongal, semiya upma, etc.

You can also add some to any curry or sabzi you are making. Karivepaku podi particularly goes well with raw banana, potato, or brinjal curry.

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