Karivepaku Podi or Curry Leaf Powder brings together a refreshing flavour of curry leaves, spices and it is ideal to be served with a bowl of rice or with idlis. Here is a step by step and video recipe to make it.
Karivepaku Podi Recipe
Karivepaku Podi Video Recipe
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. It could be Ragi Idli served fresh with South Indian Style Coconut Chutney or Lemon Rice made especially with a serving of curd just for the sake of a lighter brunch and that works pretty well.
And loving the same, I am often on a look out 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! On a recent culinary research, I came to know about Karivepaku Podi or curry leaf powder which is nothing but a fine mix of curry leaves, spices and more.
Benefits of Karivepaku Podi?
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.
Karivepaku Podi brings together a refreshing flavour 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 you 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 Karivepaku Podi.
Having eaten this Podi once, trust me, there is just no turning back at all! And for the fact that fresh curry leaves are uber salubrious and enriching for the health, totally backs the idea that you should make it once for sure! To get you started, here’s its recipe:
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Karivepaku Podi Recipe
Karivepaku Podi or Curry Leaf Powder
Karivepaku Podi or Curry Leaf Powder brings together a refreshing flavour of curry leaves, spices and it is ideal to be served with a bowl of rice or with idlis.
- 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.
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.