Curry leaves powder, known as “Karuveppilai Podi” in South India, is a flavorful spice blend made from dried curry leaves, various other spices and lentils. It’s a common condiment used in South Indian cuisine, especially Tamil Nadu, to add an intense and aromatic flavour to various South Indian dishes.
The powder is typically sprinkled over rice, mixed with ghee or a teaspoon of oil, and eaten as a side dish, but it can also be used as a seasoning in vegetable stir fry and other dishes.
Karuveppilai Podi is a spice blend that brilliantly captures the essence of curry leaves. These glossy, dark green leaves boast a distinct fragrance that’s both earthy and citrusy, and curry leaves powder is a way to bottle up that aroma. This aromatic spice powder is a must-try recipe if you have lots of curry leaves at home.
About Curry Leaves Powder
Curry leaves have long been a staple in Indian cuisine, especially in the southern regions. Their unique flavour complements a wide range of dishes, and curry leaves powder is one way to enjoy their goodness even when the fresh leaves aren’t available.
The beauty of curry leaf powder is its versatility. A sprinkle of this curry leaf powder can elevate a simple rice bowl into a flavour-packed delight. It’s a cherished accompaniment to traditional South Indian breakfasts like idlis and dosas, giving them a punch of taste.
This karuveppilai podi recipe or karivepaku podi recipe has been my favourite since my childhood days. Once I started cooking, I learnt this recipe from my grandmother. This podi is a staple in my kitchen. It takes a few minutes to make this flavorful powder and uses simple, everyday ingredients from the kitchen. A few teaspoons of this flavorful podi and hot ghee rice are bliss!
If you’ve ever made curry leaves powder yourself, roasting, grinding, and mixing can provide a sense of accomplishment. Enjoying the fruits of your labour can make the experience even more rewarding and enjoyable.
How to make Curry Leaves Powder?
Heat a pan over medium flame. Once hot, add the dried red chillies and asafoetida. Saute till they are well roasted and the colour slightly changes. Keep them aside. Next, add mustard seeds. Let them crackle. Keep them aside.
Add the cumin seeds. Dry roast till a nice fragrance comes. By then, you can see a slight colour change as well. Keep it aside.
Add the chana dal. Dry roast them until they turn golden brown and aromatic. Stir continuously to prevent burning. Once roasted, transfer them to a plate and set aside.
Add the urad dal. Dry roast them until they turn golden brown and keep them aside.
Finally, add the fresh curry leaves. Dry roast them on a low flame until the curry leaves turn crispy and release their aroma. Be cautious not to burn them. Transfer to the plate with the roasted dals.
Allow all the roasted ingredients to cool down to room temperature.
Once cooled, add the red chillies to a mixer grinder or spice grinder and grind it for a few seconds. Next, add all the other roasted ingredients and salt. Grind to a fine powder or coarse powder.
Let the curry leaves powder cool down completely before storing it in an airtight container.
Serve the curry leaves powder with hot rice, idli, dosa, or other dishes to add a delightful burst of flavour.
Frequently asked questions
Different ingredients have different moisture levels and roasting times. You can ensure that each component is roasted evenly by roasting them separately.
Absolutely. The amount of dry red chilies you use directly affects the spiciness. Adjust the quantity to match your preferred heat level. Remember, you can always add more, but you can’t take the spice away once it’s in the mix!
Curry leaves powder can stay flavorful for several weeks when stored in an airtight container in a cool, dry place. You might consider storing it in the refrigerator for a longer shelf life. Always use a clean, dry spoon while handling the karuvepillai podi.
Absolutely. Many people prefer making larger batches to save time in the future. Just remember to store curry leaves powder in airtight containers to preserve its flavour.
Of course! While curry leaves powder is often associated with South Indian cuisine, it can be used in different ways. Its versatile flavour profile can enhance many dishes, from soups and stews to roasted vegetables and marinades.
Mix hot steamed rice with a generous sprinkle of curry leaves powder and a teaspoon of ghee or sesame oil drizzle for a simple yet flavorful meal.
Just like idli milagai podi, serve curry leaves powder as a condiment alongside steamed idlis or crispy dosas.
Toss stir-fried vegetables with a pinch of the powder for a burst of aroma.
Add a dash of curry leaves powder to marinated tofu or paneer before grilling or sautéing.
Toss the mini idlis in this powder with a little oil and tempering. Tastes heavenly.
Tips while making Karuveppilai Podi
Curry leaves is the most essential ingredient of this recipe. So, choose curry leaves that are vibrant green and aromatic. Freshness matters for the best taste.
When roasting curry leaves, use low heat as they can burn quickly. Keep a close eye on them and stir frequently.
Properly roasted lentils will turn golden brown and become aromatic. Be careful not to overcook them, as they can turn bitter. Stir them constantly while roasting to ensure even browning.
Allow the roasted ingredients to cool completely before grinding. Grinding hot ingredients can lead to condensation and clumping.
Grind the roasted ingredients to a fine powder for a smooth texture. You can adjust the grinding time accordingly if you prefer a slightly coarse texture.
Ensure your grinder is clean and dry before grinding the roasted ingredients. Moisture can affect the quality and shelf life of the curry leaves powder recipe.
Add roasted garlic cloves to the mix for a flavorful twist to this delicious podi.
Add roasted and crushed peanuts for an extra layer of texture and nutty flavour.
Incorporate dried mint leaves for a refreshing twist.
Introduce roasted sesame seeds, flaxseeds, sunflower seeds, or pumpkin seeds for added taste.
Dry coconut can be roasted and blended with other ingredients to create a unique texture and flavour profile.
Add some tamarind to incorporate a tangy taste in this curry leaf podi.
Other recipes you may like
Curry Leaves Powder Recipe | Karuveppilai Podi Recipe
- 2 cups Curry Leaves
- 1 & 1/2 tsp Mustard Seeds
- 1 & 1/2 tsp Cumin Seeds
- 12 Red Chillies
- 3 tbsp White Urad Dal
- 1 tbsp Chana Dal
- Asafoetida a big pinch
- Salt as needed
- Heat a pan over medium flame. Once hot, add mustard seeds. Let them crackle. Keep them aside.
- Next, add the cumin seeds. Dry roast till a nice fragrance comes. By then, you can see a slight colour change as well. Keep it aside.
- Add the chana dal. Dry roast them until they turn golden brown and aromatic. Stir continuously to prevent burning. Once roasted, transfer them to a plate and set aside.
- Add urad dal to the pan and dry roast till the dal turns golden brown. Make sure not to burn the dal. Keep stirring till a nice aroma comes and the colour changes. Keep them aside.
- In the same pan, add the dried red chillies and asafoetida. Saute till the chillies are well roasted and the colour slightly changes. Keep them aside.
- Finally, add the fresh curry leaves. Dry roast them on a low flame until the curry leaves turn crispy and release their aroma. Be cautious not to burn them. Transfer to the plate with the roasted dals.
- Allow all the roasted ingredients to cool down to room temperature.
- Once cooled, add the red chillies and salt to a mixer grinder or spice grinder and grind it for a few seconds. Next, add all the other roasted ingredients. Grind to a fine powder.
- Let the curry leaves powder cool down completely before storing it in an airtight container.
- Serve the curry leaves powder with hot rice, idli, dosa, or other dishes to add a delightful flavour.