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.
Think about breakfast or brunch on weekends and the first thing that I have on my mind is to make a quick, filling, and salubrious South Indian breakfast.
I just love everything that this cuisine offers!
From crispy Dosas to melt in mouth soft Idlis, what is not to love about it.
I like to make different varieties and even my family enjoys it as much as I do.
I am often on a lookout to try out new recipes of South Indian cuisine, it not only lets me get closer to the cuisine but also allows me to experiment with different ingredients!
I recently came across Podi recipes, which is a delicious South Indian Powder that is popularly served with Idli, Dosa, and Rice.
That’s when I came to know about Karivepaku Podi (Karuvepillai Podi) or curry leaf powder which is nothing but a fine mix of curry leaves, spices, and more.
So flavourful, that it can make a simple meal interesting.
So, if you have some extra curry leaves sitting in the fridge, make this Karuvepillai Podi and store it in an airtight container.
Use it whenever you want to jazz up your Idli and Dosa.
About this recipe
Also known as Karuvepellai Podi is a powder that is made from curry leaves, hing, cumin seeds, mustard seeds, chana dal, urad dal, fenugreek leaves, dry red chillies, coriander seeds, tamarind, fresh coconut, and salt.
All these ingredients are cooked together and then made into a smooth powder.
Super easy to make, karivepaku podi gets ready in just 15 minutes.
You can store it in the fridge and serve with your favorite South Indian breakfast, be it a dosa, idli or even upma.
This podi helps to keep anaemia in control and lowers the blood sugar level.
It is particularly great for diabetic and people with high level of cholesterol.
It also improves digestion and reduce greying of hair.
Karuvepillai Podi brings together a refreshing flavor of curry leaves, spices and it is ideal to be served with a bowl of rice or with idlis drizzled with just a little bit of ghee.
Whenever your spirits are down or you are looking forward to eating some soul food, nothing helps more than a bowl of soothing rice served fresh with this curry leaves podi.
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 chillies according to your taste. I like my powder spicy so I add a lot of chillies.
Make a coarse powder from the roasted ingredients for the best taste and texture.
Sprinkle this curry leaves 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.
You might also like
How to make it Step by Step
Heat vegetable oil in a pan.
Add hing, cumin seeds, mustard seeds and fenugreek leaves and let them crackle for a few seconds.
Add chana dal, urad dal, dry red chillies and coriander seeds and fry on low heat until they turn slightly brown.
Now add curry leaves and fry on medium heat until they turn crisp. It will take 15-20 minutes. Keep stirring regularly.
Add tamarind and coconut and fry for another 2-3 minutes.
Add salt and mix well. Remove the pan from heat and cool completely. Blend the mixture in a grinder to make smooth powder.
Store the powder in an air tight container. Serve with rice and sesame oil or Idli Dosas.
Karivepaku Podi Recipe
- 2 tbsp Vegetable Oil
- 1/2 tsp Hing
- 2 tsp Cumin Seeds
- 2 tsp Mustard Seeds
- 1/2 tsp Fenugreek Seeds
- 1/4 cup Chana Dal
- 1/4 cup Urad Dal
- 10-12 Dry Red Chillies
- 1/4 cup Coriander Seeds
- 2 cups Curry Leaves (Packed)
- Lemon Size Ball Tamarind
- 1/2 cup Fresh Coconut (Grated)
- 3 tsp Salt
- Heat vegetable oil in a pan.
- Add hing, cumin seeds, mustard seeds and fenugreek leaves and let them crackle for a few seconds.
- Add chana dal, urad dal, dry red chillies and coriander seeds and fry on low heat until they turn slightly brown.
- Now add curry leaves and fry on medium heat until they turn crisp. It will take 15-20 minutes. Keep stirring regularly.
- Add tamarind and coconut and fry for another 2-3 minutes.
- Add salt and mix well.
- Remove the pan from heat and cool completely.
- Blend the mixture in a grinder to make smooth powder.
- Store the powder in an air tight container.
- Serve with rice and sesame oil or Idli Dosas.