Karuveppilai podi- Curry leaves powder recipe is a south Indian dry powder for rice, healthy, and must try. 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 kuzhambu and sometimes chutney/ thogayal (recipe soon). This time I wanted to try podi for sure.
Also maami was always telling me since she came here, that we can make karuvepillai podi. So I asked her how to make and made it. We all loved it. Moreover one should consume 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 ‘Karuveppilai = Karu + Veppilai’.
These leaves acts like a vepillai (neem) to our uterus and if we take these leaves every day, we can get rid of problems like irregular periods and so on. I used to drink buttermilk with some curry leaves ground mixed to it and got benefitted myself. It’s too good for us ladies especially.
It is also good for treating worms that often happens due to eating outside and good for stomach upset because of the same.
Apart from this, its also good for cholesterol, eye sight, digestion, anemia, blood circulation etc.
- Use fresh curry leaves or at least fairly fresh ones.. If you use the about to spoil ones, the flavor wont be good. It actually loses it's color when you try to roast.
- Microwave works best like magic to crisp the curry leaves. But you can also do over stove top as I have did in this recipe. So if you want to fry over stove top, add after urad dal and roast it in the heat itself to make it crisp.
- The tip for perfect green curry leaves powder is to roast it perfectly without changing color. Also grind the curry leaves first and urad dal last for perfect texture.
Curry leaves powder recipe
- 1 cup Curry leaves tightly packed
- ½ cup Urad dal/ Ulutham paruppu
- 10 Red chillies
- 3 tablespoon Coconut grated
- ¼ teaspoon Asafoetida
- 2 teaspoon Oil
- Salt - As needed
Roasting curry leaves
- 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. Microwave one minute per one time.
- Just stir the leaves with hand each time to ensure evenness. Give 2 minutes standing time to feel the crispness.
- Heat a kadai. Add oil, roast urad dal, red chillies and coconut until golden brown in order.
- Cool down and first grind red chillies, coconut, asafoetida, salt and curry leaves together to a fine powder.
- Then lastly add Urad dal and grind to a coarse powder.
- You can fry curry leaves in tawa too instead of microwave oven. Refer video.
- Just heat a 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 flavor to the podi.
- This makes an ideal lunch box rice too. Just temper with mustard, urad dal and cashews and add it to the rice and mix the powder along with sesame oil.
1. I tried microwaving for making the curry leaves crisp for powdering it easily. And it did a great job in just 3 minutes!
2. Just spread the cleaned leaves in the microwave oven’s plate. (it should not be watery, so dry in a newspaper after washing the leaves). Microwave in high for 2-3 minutes.
3. 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.
4. 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.
5. Then lastly add Urad dal and grind to a coarse powder.
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!