Karuveppilai Podi | Curry Leaves Powder

Curry leaves are an essential ingredient in South Indian cooking, especially for seasoning. Not only it has a unique aroma and taste, it has lot of medicinal properties. Curry leaves are a rich source of iron, calcium and vitamins. It is good for hair, eyes and even helps control cholesterol and diabetes. Apart from seasoning, curry leaves can be used to make kuzhambu(gravy), chutney or this spice powder.

Karuveppilai podi is a spicy and flavorful powder made with curry leaves, lentils and spices. I learnt this recipe from my grandmother. This aromatic powder can be served with idli and dosa, drizzled with sesame oil. If you want a quick lunch option, mix this powder with steaming rice along with ghee or sesame oil and serve with pappad/appalam. Store in an airtight container and it stays fresh for 2 weeks.

Karuveppilai Podi

Spice powder with curry leaves, roasted lentils, red chillies and spices

Print Pin Recipe

Servings 1.5 cups

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Ingredients

• 4 cups curry leaves tightly packed
• ½ cup whole urad dal
• 10-12 dry red chillies
• 1 tsp asafoetida / hing
• 1 tsp black pepper
• 1 tsp cumin seeds / jeera
• Salt to taste

Instructions

• Wash the curry leaves well and let it rest in the colander/sieve for 15 minutes. Then spread on a newspaper or cotton cloth and let it dry completely.
• In a pan, dry roast the curry leaves until they turn crisp, taking care not to burn them. Transfer to a plate and set aside.
• In the same pan, roast the urad dal on medium flame until golden. Transfer to the plate.Then fry the red chillies until crisp and set aside.
• Dry roast the pepper and jeera until nice aroma comes. Lastly add hing and fry for few seconds. Transfer to the plate. Allow everything to cool.
• Grind the dal, red chillies, pepper, jeera, asafoetida and salt coarsely. Then add the curry leaves and grind to a powder. Let the powder cool a little and then transfer to an air tight container.

Notes

• You can roast the curry leaves in microwave oven too. Spread them on a plate and microwave for 2-3 minutes or until crisp.
• Make sure that the curry leaves are completely dry and there is no moisture.
• Adjust the amount of red chillies according to your spice preference.
• Grind the powder to fine or little coarse as per your preference.

Serving Suggestion ~ Idli/dosa with sesame oil or mix with rice and ghee.

Course: Side Dish

Cuisine: Indian