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Home » PODI/POWDERS » Karuveppilai podi recipe, Curry leaves powder for rice

Karuveppilai podi recipe, Curry leaves powder for rice

July 12, 2012 by Raks Anand 50 Comments /

karuveppilai-podi-recipe
Curry leaves powder recipe – karuvepillai podi is a south Indian dry powder for rice, very very healthy for health, a must in the kitchen. With step by step pictures and full video.
I am making curry leaves powder for the first time in my life. Thanks to maami! I make only karuveppilai kuzhambu and sometimes chutney/ thogayal (recipe soon). This time I wanted to try for sure. Also maami was always telling since she came here that we can make karuvepillai podi. So I asked her how to make and made it. And I love it!! Moreover one should eat curry leaves for it’s enormous health benefits.

I have heard from my  mom that its super good remedy for hair fall. And I read an interesting and useful fact about this karuvepillai in a book. They had said ‘KARUVEPPILLAI = KARU + VEPPILAI’ and these leaves acts like a vepillai to our uterus and if we take these leaves every day, we can get rid of all problems like irregular periods and so on. I used to drink buttermilk with some curry leaves ground and mixed to it and got benefitted myself. It’s too good for us ladies especially!

karuveppilai-podi-recipe

Karuvepillai Podi recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 5 mins    |  Cook time: 5 mins    |  Makes: 1 cup

Click here to read karuveppilai podi in tamil

Curry leaves powder recipe – karuvepillai podi is a south Indian dry powder for rice, very very healthy for health, a must in the kitchen. With step by step pictures and full video

Ingredients

Curry leaves – 1 cup tightly packed


Urad dal/ Ulutham paruppu – 1/2 cup


Red chillies – 10


Coconut gratings – 3 tbsp


Asafoetida – 1/4 tsp
Oil – 2 tsp


Salt – As needed 


Method

  1. I tried microwaving for making the curry leaves crisp for powdering it easily. And it did a great job in just 3 minutes! Just spread the cleaned leaves in the microwave oven’s plate.(its should not be watery, so dry in a newspaper after washing the leaves). Microwave in high for 2-3 minutes. Just microwave one minute per one time.Just spread the leaves with hand each time to ensure evenness. Give 2 minutes standing time to feel the crispness. 
  2. How to make karuveppilai podi

  3. Fry urad dal, red chillies and coconut until golden brown in oil. Cool down and first grind red chillies, coconut, asafoetida, salt and curry leaves together to a fine powder.
  4. How to make karuveppilai podi 1

  5. Then lastly add Urad dal and grind to a coarse powder.
  6. How to make karuveppilai podi 2

Notes

  • You can fry curry leaves in tawa too instead of microwave oven. Just heat a non-stick pan and add the curry leaves, give stirs now and then and switch off the stove once nice aroma rises. Leave it as such in tawa for 2 minutes to make it crisp. Then proceed.
  • Coconut and asafoetida adds a nice flavour to the podi.
  • This makes an ideal lunch box rice too. Just season with mustard, urad dal and cashews and add it to the rice and mix the powder along with sesame oil.

Transfer to an airtight container and if you want to keep it for a month can keep refrigerated. Mix with sesame oil and hot steamed rice to make karuvepillai sadam. It goes well with Idli / Dosa too!

curry-leaves-powder

Tags: karuvepillai podi,karuvepaku podi,curry leaves powder,karuvepillai podi recipe,how to make karuvepillai podi

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Filed Under: PODI/POWDERS

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Reader Interactions

Comments

  1. Kavitha Bhargav

    July 12, 2012 at 5:41 am

    liked the way you captured the bottle 🙂

    Reply
  2. lata raja

    July 12, 2012 at 5:43 am

    True that karuveppilai has immense nutrition and sadly we just pick them out and discard while eating. Home style podis are always extra flavoursome and very healthy!

    Reply
  3. Recipe world

    July 12, 2012 at 5:44 am

    Nice and healthy podi dear..my mom says that its good for digestion related problems also! Even I am using it regularly, but my version of podi is bit different..

    Cheers!
    Vani

    Ongoing Event: Love Lock With Juices & Milkshakes

    Reply
  4. ♥LOVE2COOK MALAYSIA♥

    July 12, 2012 at 5:47 am

    Owh I love the shots!

    Reply
  5. Prathibha

    July 12, 2012 at 5:59 am

    I have a similar one in my drafts…ur clicks look gorgeous raji…nice n yummy podi

    Reply
  6. sowmya's creative saga

    July 12, 2012 at 6:16 am

    yes..I got some karavepellai podi from my aunt in India as post partum food…wanted to blog about it..loved your method

    Reply
  7. Akila

    July 12, 2012 at 6:50 am

    I too do the same way

    Reply
  8. Paaka Shaale

    July 12, 2012 at 8:08 am

    This is one spice mix that I jsut can't do without raji. You captured this so well..

    Reply
  9. Priya

    July 12, 2012 at 10:42 am

    One of my fav podi, never failed to make them when i get super fresh curry leaves here.

    Reply
  10. Supriya's Rasoi

    July 12, 2012 at 10:50 am

    Rajeshwari thanks for such a healthy recipe. dear I am a big fan of your recipes today I have uploaded your green chutney recipe please click the link.
    http://supriyajm.blogspot.com/2012/07/dahi-batata-puri.html#comment-form

    Reply
  11. Chitra

    July 12, 2012 at 10:53 am

    I too make this in aunty's style..I add pepper corns too..

    Reply
  12. Sangeetha Nambi

    July 12, 2012 at 11:30 am

    Loved ur podi and ur clicks as well……

    Reply
  13. Shama Nagarajan

    July 12, 2012 at 11:32 am

    delicious dear

    Reply
  14. Spice up the Curry

    July 12, 2012 at 12:53 pm

    very flavorful powder

    Reply
  15. Ms.Chitchat

    July 12, 2012 at 1:28 pm

    First,let me appreciate the click and now the karuvepillai podi recipe. Just awesome.

    Reply
  16. Shanavi

    July 12, 2012 at 1:38 pm

    Loved the last click, as usual ur recipe rocks n love ur jar as well

    Reply
  17. Prathima Rao

    July 12, 2012 at 3:57 pm

    Flavorful podi!!!!
    Prathima Rao
    Prats Corner

    Reply
  18. Archana

    July 12, 2012 at 4:12 pm

    Love it and the pics are awesome.
    I am hosting Kitchen Chronicles Theme Go Nuts… till 15th July.Do send me your entries

    Reply
  19. Srimathi

    July 12, 2012 at 4:32 pm

    Beautiful documentation.

    Reply
  20. M D

    July 12, 2012 at 5:09 pm

    Raksha, your photography is splendid. Beautiful curry leaves podi.

    Reply
  21. Sanoli Ghosh

    July 12, 2012 at 6:50 pm

    Excellent documentation………very nice clicks.

    Reply
  22. Divya Kudua

    July 13, 2012 at 6:54 am

    Yum,I love to eat spoonfuls of Karuvelppilai podi,tastes even better with rice and ghee:)

    Reply
  23. Valarmathi Sanjeev

    July 13, 2012 at 10:33 am

    one of my fav…healthy and flavourful podi.

    Reply
  24. Umamaheswari

    July 13, 2012 at 11:08 am

    Hi raji..you have become a dependable blog for me these days… tried a lot of your recipes and got good review for that! I've a very basic question, what kind of basmati brand can i get in india…any suggestions??

    Reply
  25. Kadhyaa

    July 13, 2012 at 1:10 pm

    raks one of my personal favourite 🙂

    Reply
  26. Anu

    July 13, 2012 at 1:16 pm

    Nice one and aromatic powder

    Reply
  27. Anonymous

    July 13, 2012 at 3:47 pm

    Excellent!

    Reply
  28. Hema

    July 13, 2012 at 5:34 pm

    Very flavorful podi..

    Reply
  29. RAKS KITCHEN

    July 13, 2012 at 11:24 pm

    Uma, you can get India gate or lalquila basmati rice , they are good…

    Reply
  30. Uma

    July 14, 2012 at 12:00 am

    mmm. curry leaves podi. looks so aromatic and tempting. I too have blogged a recipe for this. Isn't it sooooo yummy with rice? As always, your pictures tempt to try them at once. Nice dish Raji!

    Reply
  31. Anonymous

    July 14, 2012 at 1:18 am

    Loved the jar!

    Reply
  32. nirupamasundar

    July 14, 2012 at 9:15 am

    I fry some toor dall too when making karuveppilai podi. also some pepper and jeera. no coconut, i use karuveppilai podi in rasam,arisiupma and pongal,. They taste divine.

    Reply
  33. Soumya

    July 16, 2012 at 7:52 pm

    Thanks for Podi….Raks!! Hope you received my email with the list of recipes …Would love to try some different types of soups….

    Reply
  34. ஸ்வர்ணரேக்கா

    July 17, 2012 at 6:30 am

    தேங்காய் சேர்க்காமல், கடலை பருப்பு சேர்த்து செய்வேன் நான்.. ஞாபகபடுத்திய பதிவுக்கு நன்றிகள்…

    Reply
  35. Nagashree

    July 18, 2012 at 12:13 am

    My favorite among the spice powders. I add black pepper as I like the flavor it imparts.

    Reply
  36. Priyas Feast

    July 19, 2012 at 5:30 am

    Delightful podi with wonderful note.

    Reply
  37. Hillary Miller

    July 20, 2012 at 4:11 am

    Hope I am not late to say that you really have a talent for still photography!

    How long we can keep the curry powder?

    Reply
  38. RAKS KITCHEN

    July 26, 2012 at 9:54 am

    Thanks Hillary! Its stays good in shelf for 2 weeks

    Reply
  39. Veena Theagarajan

    August 4, 2012 at 11:48 am

    Raks, Very nice click… My favourite too.. keep rocking
    great-secret-of-life.blogspot.com

    Reply
  40. Nithya Jagannathan

    September 5, 2012 at 9:05 am

    Yummy Curry leaves podi.. I prepared this today and gave it to my MIL. Tastes very good.. I jus started visiting ur site and now im a big fan of urs 🙂 Raks really Rockzzz…. – Nithya

    Reply
  41. chithra kumar

    December 19, 2012 at 3:08 pm

    tried your recipe. perfect combination of flavors. being the graphic designer, i loved the way you showed your process through photos. you nailed it. thanks

    Reply
  42. chithra kumar

    December 19, 2012 at 3:08 pm

    u nalied the recipe. flavors are equally balanced. love it. thanks

    Reply
  43. Niv

    January 31, 2013 at 4:21 am

    lovely recipes. have tried many just tried this one, but put a bit too much hing.how do I solve that?

    Reply
  44. Pradeep Varadan

    March 14, 2013 at 4:55 pm

    Excellent photography

    Reply
  45. sabari

    April 30, 2013 at 6:16 pm

    good recipe….send more such recipes to [email protected]

    Reply
  46. Raks anand

    April 3, 2017 at 4:33 am

    Just have to make another batch without hing and mix. Sorry for my late response

    Reply
  47. Raks anand

    April 3, 2017 at 4:34 am

    Thank you

    Reply
  48. Raks anand

    April 3, 2017 at 4:35 am

    Thanks a lot

    Reply
  49. Unknown

    December 12, 2017 at 1:32 am

    Lovely colour… one query. Can we add coconut powder or dry coconut shavings

    Reply
  50. Raks Kitchen

    December 12, 2017 at 1:37 am

    Sure

    Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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