I guess this will be the shortest post I have written in recent times. I had one Curry Leaves Powder already. But when you ask Athamma, she will say she has a couple of versions more up her sleeves.
Curry leaf is one of those wonderful ingredients that you can't do without in your typical South Indian Cooking. Yet most times once it's cooked it is discarded. Many advice against this, yet you can't get them to eat the cooked leaf as such. So consuming it in form of podi is the best way to do it.
On top Daddy loves this podi, so amma makes it quite often. Knowing Athamma's forte we end up asking her to make one batch or the other. This version that she made recently is much simpler than most others I have seen her making. Hubby dear loves to eat this with Ragi Sangati and Red chili dal.
Karuveppilai Thogayal is yet another way to enjoy the goodness of Curry Leaves.
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Ingredients
1 cup Curry Leaves
8 - 9 nos Red Chillies
3 cloves Garlic
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 roast the chilies.
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.
Karivepaku Podi ~ Spiced Curry Leaf
Karivepaku Podi ~ Spiced Curry leaf powder
Recipe
Karivepaku Podi | Spiced Curry Leaf Powder - Version 2
Ingredients
- 1 cup Curry Leaves
- 8 - 9 nos Red Chillies
- 3 cloves Garlic
- 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, roast the chilies.
- 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.
Smitha says
its one of my fav. podis….I still have some left from which I bought from India..just y'day I ate some with rice…i eat it littlr by little saving it..since here we dont get enough curry leaves to make it!
Reshmi Mahesh says
Its new to me...I have never ate this before...sounds very yummy....with the great taste of curry leaves and garlic...
SouthindianHome says
Looks delicious.Perfect with rice and ghee
Divya.M says
was planning to make this powder this week.... my curryleaf powder recipe has slight difference from urs...anyway im going to try urs this time.....love the pic....
Priya says
Love this curry leaves podi,havent had since a long..
Archana says
My FIL will love this one. Must make it.
PJ says
Nice podi. I make this with lentils.
Ila says
delicious and looks tempting 🙂 good with rice 🙂
Sin-A-Mon (Monika) says
my mil makes this a lot and everyone enjoys it 🙂
divya says
Wow it looks sooo tempting and yummy podi..
Archana Vivek says
This is really nice recipe. Very healthy one too.
Suma Gandlur says
As you mentioned, this cannot get simpler.I should say one cup curry leaves in US is equal to a pot of gold. 🙂 2 stalks of leaves sell for around 4$ in my town. This is the only thing that never gets prepared in my kitchen, I guess. I get podi from India, lovingly prepared by my mother from her backyard tree leaves.
Kamalika says
I like the way you have made the podi. I generally grind it to become a coarse powder. Will try your version.
Kamalika says
I like the way you have made the podi. I generally grind it to become a coarse powder. Will try your version.