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.
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.
Top tip
- 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.
Related posts
Recipe card
Curry leaves powder recipe
Ingredients
- 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
Instructions
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.
Video
Notes
- 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.
Stepwise photos
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!
Kavitha Bhargav
liked the way you captured the bottle 🙂
lata raja
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!
Recipe world
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
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Owh I love the shots!
Prathibha
I have a similar one in my drafts...ur clicks look gorgeous raji...nice n yummy podi
sowmya's creative saga
yes..I got some karavepellai podi from my aunt in India as post partum food...wanted to blog about it..loved your method
Akila
I too do the same way
Paaka Shaale
This is one spice mix that I jsut can't do without raji. You captured this so well..
Priya
One of my fav podi, never failed to make them when i get super fresh curry leaves here.
Supriya's Rasoi
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
Chitra
I too make this in aunty's style..I add pepper corns too..
Sangeetha Nambi
Loved ur podi and ur clicks as well......
Shama Nagarajan
delicious dear
Spice up the Curry
very flavorful powder
Ms.Chitchat
First,let me appreciate the click and now the karuvepillai podi recipe. Just awesome.
Shanavi
Loved the last click, as usual ur recipe rocks n love ur jar as well
Prathima Rao
Flavorful podi!!!!
Prathima Rao
Prats Corner
Archana
Love it and the pics are awesome.
I am hosting Kitchen Chronicles Theme Go Nuts... till 15th July.Do send me your entries
Srimathi
Beautiful documentation.
M D
Raksha, your photography is splendid. Beautiful curry leaves podi.
Sanoli Ghosh
Excellent documentation.........very nice clicks.
Divya Kudua
Yum,I love to eat spoonfuls of Karuvelppilai podi,tastes even better with rice and ghee:)
Valarmathi Sanjeev
one of my fav...healthy and flavourful podi.
Umamaheswari
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??
Kadhyaa
raks one of my personal favourite 🙂
Anu
Nice one and aromatic powder
Anonymous
Excellent!
Hema
Very flavorful podi..
RAKS KITCHEN
Uma, you can get India gate or lalquila basmati rice , they are good...
Uma
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!
Anonymous
Loved the jar!
nirupamasundar
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.
Soumya
Thanks for Podi....Raks!! Hope you received my email with the list of recipes ...Would love to try some different types of soups....
ஸ்வர்ணரேக்கா
தேங்காய் சேர்க்காமல், கடலை பருப்பு சேர்த்து செய்வேன் நான்.. ஞாபகபடுத்திய பதிவுக்கு நன்றிகள்...
Nagashree
My favorite among the spice powders. I add black pepper as I like the flavor it imparts.
Priyas Feast
Delightful podi with wonderful note.
Hillary Miller
Hope I am not late to say that you really have a talent for still photography!
How long we can keep the curry powder?
RAKS KITCHEN
Thanks Hillary! Its stays good in shelf for 2 weeks
Veena Theagarajan
Raks, Very nice click... My favourite too.. keep rocking
great-secret-of-life.blogspot.com
Nithya Jagannathan
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
chithra kumar
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
chithra kumar
u nalied the recipe. flavors are equally balanced. love it. thanks
Niv
lovely recipes. have tried many just tried this one, but put a bit too much hing.how do I solve that?
Pradeep Varadan
Excellent photography
sabari
good recipe....send more such recipes to [email protected]
Raks anand
Just have to make another batch without hing and mix. Sorry for my late response
Raks anand
Thank you
Raks anand
Thanks a lot
Unknown
Lovely colour... one query. Can we add coconut powder or dry coconut shavings
Raks Kitchen
Sure
SJR
Tried this recipe, Everyone just loved it, Thanks
Raks Anand
Thank you 🙂
Veni Dass
I have become addicted to your recipes.
They are very healthy. Thanks for your tips.
Raks Anand
Thank you 🙂