The Curry Leaves Powder recipe, also known as Karuveppilai Podi or Curry Leaves Chutney Powder, is a spicy and aromatic spice powder that enhances the taste of day-to-day food. It pairs perfectly with hot ghee rice or Idli and Dosa, making it a must-have for every bachelor’s kitchen.
The main ingredient for this recipe is fresh curry leaves, combined with other dry spices that provide numerous health benefits. Curry leaves are known for their ability to aid in weight loss, treat diabetes, relieve stress, enlighten eyesight, and reduce hair fall. They also contain antioxidant properties that help maintain optimum cholesterol balance, and are rich in calcium and vitamin A.
While the Curry Leaves Chutney Powder is commonly used as a side dish for idli and dosa, it also tastes great when paired with steam rice and a little ghee. This recipe is particularly popular in the Mysore and Bangalore regions of South India. In other parts of South India, it’s often mixed with peanuts or roasted chana dal, but this recipe excludes peanuts. However, you can add them if you prefer.
Overall, the Curry Leaves Powder recipe is a delicious and healthy way to add flavor to your meals. It’s also a great option for packing in kids’ lunch boxes. With detailed photo and video instructions, this recipe is easy to follow and a must-try for anyone who loves South Indian cuisine.
Karuveppilai Podi Recipe | Curry leaves powder recipe | Idli Podi Recipe
Ingredients
Instructions
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To dry roast, heat the pan, add chana dal, sauté in low flame until turn to light golden brown.
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Transfer them in to plate and allow to cool.
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Next dry roast split black urad dal in low flame till turn in golden colour and transfer to same plate to cool down.
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Add white sesame seeds to hot pan roast till all get splutter and turn to slight brown in colour.
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Transfer to same plate and make cool down.
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Dry roast coriander seeds toss for few seconds then add cumin seeds toss until coriander seeds become aromatic and cumin seeds get splutter.
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Add sea rock salt and whole asafoetida roast till get fully spluttered.
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In hot pan with little oil add red chillies and toss for a minute.
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Take fresh curry leaves and wash with salted warm water and make them to dry.
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Dry roast in the same pan, till water get evaporate and slight crispy in texture.
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Transfer in to separate plate and allow to cool.
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Read on to ensure that all ingredients have been toasted well and then allowed to cool down.
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In a clean dry mixie jar first add roasted curry leaves pulse grind them to rough coarse powder.
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Now in to same mixi jar add all other roasted ingredients.
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Grind them all in to slight coarse powder.
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Allow to cool completely and stored in air tight container.
Note
- Highly recommended to use fresh and aromatic curry leaves for the best result.
- The old, dark green leaves instead of tender leaves are more aromatic and have a grainy quality after the Powder is ground.
- It is enough to fry Curry Leaves for just 3-4 minutes. If it is fried too much, the aroma is lost.
- I recommend to prepare it in small batches rather than going in a big bang approach.
- Increase or reduce the number of Chillies in the recipe to suit your taste.
- Texture of powder, is purely depend upon your wish, means if you want fine powder or like coarse powder
