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Karuveppilai podi recipe, Curry leaves powder for rice

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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

  2. 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.

    3. How to make karuveppilai podi 1

  3. Then lastly add Urad dal and grind to a coarse powder.

    4. 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

Reader Interactions

Comments

  4. 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

  48. 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

  60. 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

  64. 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

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