Curry Leaves Powder Recipe or Karuveppilai Podi is a simple spiced powder made with dried and roasted curry leaves with simple spices. This can be served as a side dish for any tiffin or rice as well.
We are very fond of curry leaves and often have a spiced podi handy. This simple podi goes excellent when mixed with Ragi Sangati and Peanut Chutney. Athamma always has this stocked. Apart from the simple one I am going to share today, we have other versions that are a little more elaborate in spice usage.
Karivepaku Podi ~ Spiced Curry Leaf
Karivepaku Podi ~ Spiced Curry leaf powder
Simple Curry Leaf Podi. Karuveppilai Thogayal is yet another way to enjoy the goodness of Curry Leaves.
We often make the Karivepaku Annam as well. We often discard this herb in dishes. However, it has high medicinal value, so it is good to consume for its health benefits.
I recently started using it more, so this week you will read about three different recipes you can include in your cooking. If you are looking for making a tangy gravy, then try this Karuveppilai Kuzhambu Recipe
Other Condiments you can try!
PIN This Curry Leaves Powder Recipe for Later!
Wash the leaves and shade dry them till they are completely dry.
Heat a pan and dry roast the curry leaves till they turn crisp. Then add the cumin seeds and chilies roast for few minutes.
Allow to cool and grind them first to a powder. Finally, pulse the garlic cloves along with the podi.
The texture can be coarse or fine depending on your taste.
Since you add garlic, this podi has to be spread and left to dry for a while. The aroma will still be intact even though you dry this podi.
Karuveppilai Podi
Curry Leaves Powder Recipe | Karuveppilai Podi
Ingredients
- 1 cup Curry Leaves
- 10 Red Chilies
- 3 -4 Garlic
- 1 tsp Cumin Seeds
- Salt to taste
Instructions
- Wash the leaves and shade dry them till they are completely dry.
- Heat a pan and dry roast the curry leaves till they turn crisp. Then add the cumin seeds and chilies roast for few minutes.
- Allow to cool and grind them first to a powder. Finally, pulse the garlic cloves along with the podi.
- The texture can be coarse or fine depending on your taste.
- Since you add garlic, this podi has to be spread and left to dry for a while. The aroma will still be intact even though you dry this podi.
Vaishali says
We don’t make podis , but if I were to make one , I am sure I would love this one . Curry leaves have a wonderful aroma and blended with chillies - i bet it will be really delicious.
Radha says
We loved the flavors in this podi! Thanks for the recipe.
Harini Rupanagudi says
very flavorful podi and always handy to have in the pantry.
Suma Gandlur says
We make it differently but like any south Indian, I too love this podi. It makes such a flavorful accompaniment to rice.