Curry Leaves Powder | Karuveppilai Podi

ABOUT

Curry leaves Powder in Tamil called Karuveppilai Podi is a nutrition packed powder with the health benefits of Curry leaves, dal and natural spice. These are multifunctional and tastes extremely delicious powder consumed best with Plain hot rice and some melted ghee and can also be used as sides for Idli and dosa as like Idli Podi.

There are many ways of making this podi, my go to version has curry leaves, dals and the spice from chilli as well as pepper. This gives a blend of flavor and makes it last longer and fresher.

Curry leaves has lot of health benefits and are a great source of antioxidant, treats anaemia and great for your hair growth. My mom used to make oil out of it for my hair as well. Curry leaves are widely used in our South Indian Kitchen recipes for all temperings from chutneys to sambar and even goes into the dishes like Medu vada, masala vadai, gobi 65, soya 65 etc. This curry leaves podi fills your heart and tummy with its goodness.

TIPS AND NOTES

1. Curry leaves must be fresh and should be sautéed till its crispy and it should be easily crushed to powders with fingers.
2. While roasting the dals and spices, make sure to keep your flame in medium and not too high. This ensures even roasting of all dals and avoids burning.
3. If you are unsure about the salt quantity always add less. This kind of podi varieties gives a space to add the salt even when you mix it with rice.
4. Note that, if you are using rock salt, make sure you even dry roast it along with other spices, as it contains some amount of moisture. This increases the shelf life

INGREDIENTS

Curry Leaves

Select fresh home grown or freshly bought curry leaves for this recipe. Avoid using dried out curry leaves as this won’t give you the exact taste and freshness. Anyhow we have to wash the curry leaves thoroughly and pat dry them to take the moisture away. Before grinding the podi, make sure the curry leaves is completely dry and out of moisture. This increases the shelf life.

Dals

There are many way of doing this podi, my version is adding chana dal, urad and toor dal. This gives a blend of flavor with curry leaves and tastes just amazing. I have used whole urad dal here, you could use whichever is available with you. The dals are not mandatory, in case you are out of stock with one dal, feel free to skip. It is just that you get more of curry leaves flavor and that’s all you want.

Spices

For the spice, I have used pepper and red chilli. But my mom uses only pepper, but I kind of like a mix of both. Pepper alone gives an overpowering flavor and the taste of curry leaves will be lesser. So I go with the blend of both.

STEP BY STEP INSTRUCTIONS WITH PHOTOS

• Take curry leaves, Pat dry with a towel and dry roast till it is free of moisture and dry. It must be powdered when crushed with hands.

• Now add all other ingredients into the pan and dry roast at medium flame till everything is evenly roasted and starts to leave aroma.

• Now let everything cool and grind to Powder. If you like it coarse grind accordingly. I have ground it to semi fine powder.

• You can now store it in an airtight container, and add to your hot rice/idli/dosa and enjoy.

Happy Eating!!

STORAGE

This is one such Podi recipe which can be stored for longer period. This remains fresh for even 6 months when stored properly in an airtight container if the recipe is done right as mentioned without letting the moisture in the mixture. It is tested and I am still using it.