curry leaves powder recipe | karuveppilai podi | karivepaku podi

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 Karvepaku Karam Powder || Curry leaves powder

curry leaves powder recipe | karuveppilai podi | karivepaku podi | karibevu chutney 

pudi is a flavorful and aromatic spice blend from South India, particularly popular in 

Andhra Pradesh and Telangana. "Karvepaku" means curry leaves in Telugu, and "karam" 

refers to a spicy powder. This spice blend is made primarily from dried curry leaves and a 

variety of spices, creating a versatile condiment that can be used to enhance the flavor of 

many dishes.


curry leaves powder recipe | karuveppilai Podi | karivepaku podi | karibevu chutney 

pudi with step-by-step photo and video recipe. south Indian cuisine has to offer myriad podi 

or spice powder recipes which are mainly used as a condiment for lunch and dinner. each 

region has its own variation of preparing it with slight modification to ingredients. one such 

podi recipe is curry leaves powder recipe with curry leaves as its main ingredient.


About curry leaves powder recipe | karuveppilai podi | karivepaku podi 

Karuveppilai podi | karivepaku podi is a healthy, iron rich podi recipe. We roast dals and curry leaves along with red chilis to make the curry leaves podi.

This version of Andhra style spicy karuvepaku podi, which I learnt from my friend very long back. We are adding garlic, cumin seeds, coriander seeds along with the usual urad dal and chana dal. The flavor of garlic enhances the taste of this Andhra-style curry leaves podi.

You can mix this with rice and enjoy it with a simple curry, raita, or papad. I use this as a salad dressing to make the salad a more Indianised version. Also, you can mix this with rice and temper mustard seeds and peanuts to this and pack for lunch box too. You can smear this on the dosa along with finely chopped onion and make podi onion dosa too.


How to Prepare curry leaves powder recipe | karuveppilai podi | karivepaku podi | karibevu chutney pudi----------

Ingredients-------------------

1 cup fresh curry leaves

2 tablespoons chana dal (split chickpeas)

2 tablespoons urad dal (split black gram)

1/4 cup dry coconut (grated or desiccated)

5-6 dried red chilies (adjust to taste)

1 tablespoon coriander seeds

1 teaspoon cumin seeds

1/2 teaspoon black peppercorns

1/4 teaspoon fenugreek seeds

A small piece of tamarind

Salt to taste

1-2 teaspoons oil.

INSTRUCTIONS---------------


  • 1.firstly, in a large pan dry roast 1 cup curry leaves on low flame.
  • 2.roast till the curry leaves turn crunchy.
  • 3.transfer the roasted curry leaves to a blender.
  • 4.in the same tawa heat 2 tsp oil and roast ¼ cup chana dal, 2 tbsp urad dal and 1 tsp        coriander seeds.
  • 5.roast until the dal turns golden.
  • 6.now add small piece tamarind, 4 dried red chilli and 2 tbsp coconut (dried/desiccated).
  • 7.continue to roast till the coconut turns golden.
  • 8.transfer into the same blender.
  • 9.further, add pinch hing and ½ tsp salt.
  • 10.blend to fine / coarse powder without adding any water.
  • 11.finally, enjoy curry leaves powder into an airtight container and enjoy with hot rice 
  • and ghee for a month or more.
how to make curry leaves powder with step-by-step photo:

  • In a pan add ½ tsp of oil and add urad dal, chana dal, coriander seeds, red chilis and tamarind you can also add white Gingelly Seeds.
  • Roast this till the dal turns golden brown.
  • Take out and keep this aside.

  • Wash and dry the curry leaves without any water.
  • You can spread this in a clean dry cloth. Ensure it is moisture free.

  • Add the curry leaves in the pan and roast in medium flame for 2-3 minutes.
  • Alternatively you can keep this in the microwave for 2 minutes.
  • Ensure not to burn this.
  • Once it turns crisp, switch off the flame.
  • Allow this to cool completely.
  • In a mixer jar, first add the roasted dal, tamarind, chili, garlic and salt.

  • Grind this into a coarse powder.
  • Now add the roasted curry leaves to this.
  • Grind this. Let this be little coarse.

  • Take out and mix well.
  • Store in an airtight container and enjoy with hot rice.
  • You can store this for 2 weeks in room temperature and inside the refrigerator for 2 months.


Notes:
  1. Ensure the curry leaves are moisture free, before roasting it.
  2. Adjust the spice level according to your preference.
  3. You can add this Karuveppilai podi to salads too.

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