Curry leaves powder recipe with detailed step by step photos and video. Curry leaves powder or karivepaku podi is a aromatic and flavourful dry chutney powder made with fresh curry leaves and spices. It is ideal to be served with rice , idlis , dosa or akki roti.
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About this recipe
Curry leaves powder or Karivepaku Podi also known as Karuvepellai Podi is a dry chutney powder , very popular in South India. This dry chutney is made from fresh curry leaves, chana dal, urad dal, dry red chilies, tamarind, dry coconut, and salt. Though there are many varitions to this recipe like adding peanuts , coriander seeds and sesame seeds , I am sharing my home style recipe , which we are making it from years.
As curry leaves chutney powder is generally mixed with sesame oil and served , I have not used sesame seeds while making this curry leaf powder. Also few adds coriander seeds to this chutney powder , personally I don't prefer to add in this chutney powder as it tastes more like a curry leaf sambar powder to me. Hence I avoid using corinder seeds while making this karivepaku podi. Its just my personal preference , if you are okay in adding coriander seeds , you can add it in this this recipe.
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Health Benefits of Curry leaves
Curry leaves have a distinct flavour. From weight loss to treating iron and calcium deficiency , Curry leaves are used to treat several other conditions. Checkout these amazing health benefits of Curry leaves and try adding in your regular diet.
- Improves digestion and helps in in treating constipation and diarrhea.Raw and tender curry leaves eaten on an empty stomach are said to support bowel movement and stimulate digestive enzymes.
- Weight loss : Carbazole alkaloids present in curry leaves help in regulating cholesterol levels in the body and work against weight gain . Hence adding curry leaves in everyday meals aids weight loss.
- Curry leaves helps in increasing digestive secretions and relieve nausea, morning sickness and vomiting in pregenent women.
- Curry leaves are full of carbazole alkaloids which are compounds with antibacterial, anti-cancer and anti-inflammatory properties.
- Good for diabetics : Curry leaves have been found to reduce blood glucose levels effectively. They offer protection to insulin-producing cells of pancreas and prevent damage caused by free radicals.
- Improves eye sight : Curry leaves are rich in Vitamin A and also prevent early onset of cataract. Source : NDTV
More DIY spice powder recipes
How to make curry leaves chutney powder
Firstly ,wash curry leaves well in salt water, drain water completely and wipe it dry with a kitchen napkin. Once its completely dry , then dry roast curry leaves on a medium flame until it turns crisp and crushes with hands easily.
It takes almost 6-8 minutes to become completely crisp.
Now , transfer roasted curry leaves into a blender/ dry mixer jar.
Secondly , in the same pan, heat 1 teaspoon of oil, regulate flame to low and roast chana dal (Bengal gram) and urad dal (de skinned split black gram), until lentils turn light golden in colour.
Now add in dry red chilies and roast for about 2-3 minutes.
Add in dry coconut, cumin seeds, garlic cloves, tamarind, roast for a minute and turn off the stove.
Thirdly ,transfer all the roasted ingredients to the same blender/ mixer jar. Let it cool down completely in a blender / jar itself. As keeping roasted spices in the pan, itself radiates heats and burn the spices when kept for cooling.
Add hing, turmeric powder , salt and jaggery .
Finally ,blend everything to a fine powder . Store in air tight dry glass jar, stays fresh upto 1 month.
Serve it with rasam rice, sambar rice, make podi idli , season and mix with rice or poha . I have tried everything and it tastes equally good with all the mentioned combinations.
Recipe Card
Curry leaves powder | Karivepaku Podi
Ingredients
- 1 cup curry leaves - firmly pressed
- 1 teaspoon oil
- 2 tablespoon chana dal
- 1 tablespoon urad dal
- 2 tablespoon dry coconut
- 1 teaspoon jeera /cumin seed
- 4-5 no's dry red chilies
- 4 no's garlic cloves
- 1 teaspoon tamarind pulp - firmly pressed (small gooseberry size)
- ¼ teaspoon hing/asafoetida
- ½ teaspoon turmeric powder
- ½ teaspoon jaggery powder - optional
- 1-1.5 teaspoon salt or as required
Instructions
- Wash curry leaves well with salt water, drain water completely and wipe it dry with a kitchen napkin.
- Dry roast curry leaves on a medium flame until it turns crisp and crushes with hands easily. It takes almost 6-8 minutes to become completely crisp.
- Transfer roasted curry leaves into a blender/ dry mixer jar.
- In the same pan, heat 1 teaspoon of oil, regulate flame to low and roast chana dal (Bengal gram) and urad dal (de skinned split black gram), until lentils turn light golden in colour.
- Now add in dry red chilies and roast for about 2-3 minutes.
- Add in dry coconut, cumin seeds, garlic cloves, tamarind, roast for a minute and turn off the stove.
- Transfer all the roasted ingredients to the same blender/ mixer jar. Let it cool down completely in a blender / jar itself. As keeping roasted spices in the pan, itself radiates heats and burn the spices when kept for cooling.
- Add hing, turmeric powder , salt and jaggery .
- Blend everything to a fine powder . Store in air tight dry glass jar, stays fresh upto 1 month.
- Serve it with rasam rice, sambar rice, make podi idli , season and mix with rice or poha . I have tried everything and it tastes equally good with all the mentioned combinations.
Prarthana
Nice Recipe akka.. I liked it a lot
Muktha
Thanks Prarthana 😊💕