Curry Leaves Powder Recipe | Karuveppilai Podi Recipe
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.
Ingredients
- 2 cups Curry Leaves
- 1 & ½ teaspoon Mustard Seeds
- 1 & ½ teaspoon Cumin Seeds
- 12 Red Chillies
- 3 tablespoon White Urad Dal
- 1 tablespoon Chana Dal
- Asafoetida a big pinch
- Salt as needed
Instructions
- 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.
Notes
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.
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