Karivepaku Podi or Curry Leaf Powder brings together a refreshing flavor of curry leaves, spices and 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
Karivepaku Podi also known as Karuvepellai Podi or Curry Leaves Powder is a South Indian style dry chutney that is made from fresh curry leaves, hing, cumin seeds, mustard seeds, chana dal, urad dal, fenugreek leaves, dry red chilies, coriander seeds, tamarind, fresh coconut, and salt.
Super easy to make, karivepaku podi gets ready in just 15 minutes. It is so flavourful, that it can make a simple meal interesting. If you are short on time, just mix some of this powder with ghee and steamed rice and a hearty meal is ready in no time.
This podi helps to keep anemia in control and lowers the blood sugar level. It is particularly great for diabetic and people with high levels of cholesterol. It also improves digestion and reduces the greying of hair.
You can make a big batch and store it in the fridge and serve with your favorite South Indian breakfast, be it a dosa, idli, or even upma.
Ingredients
Dal – This Podi recipe uses two dal (lentils), chana dal (Bengal gram) and urad dal (split and skinned black gram) which are roasted with other ingredients and then added to the podi. As these dals are protein-rich, it definitely benefits if you include this podi in your everyday meals.
Curry Leaves – Use fresh curry leaves, as they have the best aroma and flavor.
Dry Red Chillies – You can adjust the amount of dry red chilies, depending on how spicy you want the podi to be. If you want it to be on a spicier side, then add in more and vice versa. I mostly use Kashmiri chilies as they give a nice color and are mild in heat.
Coconut – This Podi uses fresh coconut. So grate it and use the same. In case you do not get fresh coconut, you can use the desiccated coconut too.
Tamarind – Adds that perfect hint of tanginess.
Oil – You can use any vegetable oil to roast the above ingredients.
Others – Apart from the above-mentioned ingredients, you will need hing, cumin seeds, mustard seeds, coriander seeds, salt, and fenugreek seeds. These ingredients combined add a lot more flavor to this yummy karivepaku podi.
How to make Karivepaku Podi?
Take out the leaves from the sprigs of curry patta and wash them well. Measure 2 cups of the leaves nicely packed in the cup. Spread them on a kitchen towel to get rid of any excess water. You can wash them a day prior to making the podi. Heat 2 tbsp vegetable oil in a large pan.
Once the oil is hot, add ½ tsp asafoetida, 2 tsp cumin seeds, 2 tsp mustard seeds, and ½ tsp fenugreek seeds and let them crackle for a few seconds.
Add ¼ cup chana dal, ¼ cup urad dal, 10-12 Kashmiri dry red chilies, and ¼ cup whole coriander seeds in the pan and fry on low heat until they turn slightly brown. Keep stirring throughout to avoid burning.
Now add the washed and dried curry leaves and fry on medium heat until they turn crisp. It will take 15-20 minutes. Keep stirring regularly.
Add a lemon size ball of tamarind and ½ cup grated fresh coconut and fry for another 2-3 minutes.
Add 3 tsp salt and mix well.
Remove the pan from heat and let the roasted ingredients cool completely. Transfer the cooled ingredients to a grinder and grind to make a coarse powder.
Store the powder in an airtight container. When serving, take out a tsp or two of powder on the plate, pour some sesame oil on top and serve with Sambar Rice or Idli Dosas.
Pro Tips by Neha
Fry the curry leaves on medium-low heat. It is a time-consuming process but the leaves will turn out perfectly crispy only when fried on low heat.
You can increase or decrease the amount of red chilies according to your taste. I like my powder spicy so I add a lot of chilies.
Make a coarse powder from the roasted ingredients for the best taste and texture.
Serving Suggestions
Karuvepillai Podi is ideal to be served with a bowl of rice or with idlis drizzled with just a little bit of ghee.
Sprinkle this karivepaku podi over Idli, smear on Dosa or Uttapam, on Upma or over Steamed Rice.
You can also add some in any curry or sabzi you are making.
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Recipe Card
Karivepaku Podi Recipe
Ingredients
- 2 tbsp vegetable oil
- ½ tsp asafoetida/hing
- 2 tsp cumin seeds
- 2 tsp mustard seeds
- ½ tsp fenugreek seeds
- ¼ cup Bengal gram/chana dal
- ¼ cup split and skinned black lentils/white urad dal
- 10-12 Kashmiri dry red chilies
- ¼ cup whole coriander seeds
- 2 cups curry leaves (Packed)
- Lemon Size Ball tamarind
- ½ cup grated fresh coconut
- 3 tsp salt
Instructions
- Take out the curry leaves from the sprigs and wash them well. Measure 2 cups of the leaves nicely packed in the cup. Spread them on a kitchen towel to get rid of any excess water. You can wash them a day prior to making the podi. Heat 2 tbsp vegetable oil in a large pan.
- Once the oil is hot, add ½ tsp asafoetida, 2 tsp cumin seeds, 2 tsp mustard seeds, and ½ tsp fenugreek seeds and let them crackle for a few seconds.
- Add ¼ cup chana dal, ¼ cup urad dal, 10-12 Kashmiri dry red chilies, and ¼ cup whole coriander seeds in the pan and fry on low heat until they turn slightly brown. Keep stirring throughout to avoid burning.
- Now add the washed and dried curry leaves and fry on medium heat until they turn crisp. It will take 15-20 minutes. Keep stirring regularly.
- Add a lemon size ball of tamarind and ½ cup grated fresh coconut and fry for another 2-3 minutes.
- Add 3 tsp salt and mix well.
- Remove the pan from heat and let the roasted ingredients cool completely. Transfer the cooled ingredients to a grinder and grind to make a coarse powder.
- Store karivepaku podi in an airtight container. When serving, take out a tsp or two of powder on the plate, pour some sesame oil on top, and serve with Sambar Rice or Idli Dosas.
