Curry leaves powder recipe | karuveppilai podi | karivepaku podi
Curry leaves powder is a easy and simple recipe to make, great side dish for idli, dosa and rice. In telugu curry leaves are known as karivepaku and its powder is called as Karivepaku podi.
In Ayurveda, curry leaves are believed to have numerous medicinal properties. They are considered to have anti-diabetic, antioxidant, antimicrobial, anti-inflammatory, anti-carcinogenic etc properties. Here are some popular benefits :
- Rich in Vitamin A, B, C and B2.
- Good sources of iron and calcium.
- Helps in Weightloss
- Helps improve eyesight
- Helpful for Diabetic patients
- Great medicine for Hair growth and prevents hair fall
- Fights stress
Curry leaves are very aromatic and have distinct flavor. Widely used in Indian dishes ranging from curries,stews to spice powders. Also a common ingredient in temperings (for Indian dishes).
Curry leaves powder is a great condiment to have on hand, you can transform simple plain rice to a main dish just by mixing curry leaves powder to it. Curry leaves rice is very flavorful and tasty, best part is fussy eater wont even know that they are eating curry leaves 🙂
I like to eat curry leaves powder with idli and ghee, best combination ever. You can control the texture of the karivepaku podi when you make it, pulse it for several times for dry powder and grind for long time for wet texture.
Also this is a no garlic curry leaves powder, but garlic gives a beautiful flavor to the powder so if you want you can add garlic too. Adjust the spiciness to your taste but this powder tastes better when its spicy.!
Some idli’s and Dosa recipes:
Store this podi in an airtight glass container for long lasting freshness, this will easily last upto a month. You can store this in fridge as well for more life.
Curry leaves recipes :
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Curry leaves powder recipe | karuveppilai podi | karivepaku podi
- 2 cups Curry leaves (tightly packed)
- 1-2 tbsps Oil
- 1 tbsp Mustard seeds
- 1 tbsp Cumin seeds
- 10 Red chilies (or to taste)
- few fat pinches Hing/Asafoetida
- 1/4 cup Chana dal
- 1/4 cup Urad dal
- 1/4 cup Coriander seeds
- 2 tbsps Sesame seeds
- 1/4 cup shredded Coconut (Dry or fresh)
- 1 tbsp Black peppercorns (or to taste)
- 1 lemon sized Tamarind
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Take all the curry leaves, wash well. Dry them on a towel
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To remove any extra hidden moisture, fry the curry leaves on lowest heat in a thick wide pan.
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Stir continuously to prevent burning of curry leaves
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Once the leaves are dry and crispy, remove them on to a plate and cool them.
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Now in the same pan, add oil and let it get hot
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Now add mustard seeds,cumin seeds,red chilies and Hing. Fry well for 1-2 mins
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Now add Chana dal and Urad dal, fry till they are 80% done.
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Once they are 80% done, add coriander seeds and roast till fragrant
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Now add sesame seeds, coconut and black peppercorns.
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Fry till Coconut and sesame seeds gets golden color, then add the tamarind to the pan, turn off the heat and let cool
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Now in a blender take all the ingredients and grind into powder(till you get desired texture).
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* I blended the mixture for long time to get semi fine oily texture
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Serve with Idli, Dosa or Rice.
- This stays upto a month at room temperature in a cool dry place or even longer in refrigerator.
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