Curry Leaves Powder

With numerous health benefits, this curry leaves powder is an essential addition to your pantry. Made with roasted lentils and curry leaves, this South Indian chutney powder can be eaten with rice, roti, bread or mixed with literally any side dish!

Curry Leaves Powder Recipe | South Indian Karuveppilai Podi - Curry Leaf Chutney Powder step by step recipe written by Kavitha Ramaswamy of Foodomania.com

Today I have for you a chutney powder that has a great rep for being multifaceted.

Besides being a spicy and delicious thing to have with your meals, it is also known to carry a lot of medicinal values.

Originating from the southern regions of India, curry leaves powder with lentils and peppercorn is a healthy recipe with phenomenal benefits like – it helps in stabilizing your blood sugar levels, aids in digestion, prevents skin infections, keeps anemia at bay and best of all – accelerates hair growth! If you dream of a head full of thick and glossy hair, you know what to eat! 😉  

Curry leaves is usually added to many Indian recipes to enhance the dish’s flavor. Imagine how much flavor you’re going to get from the recipe that has 80% curry leaves! 🙂 Fresh, homemade curry leaves powder (or as south Indians call it – Karuveppilai Powder) is usually mixed with hot rice and a little bit of Ghee (clarified butter) and eaten. You can also sprinkle it over other side dishes, on bread sandwiches etc. Get creative with your menu and experiment with this chutney mix. But in my opinion, this really tastes best with a south Indian menu. For example, south Indian food in Bangalore features this recipe as a “starter” before the usual Sambar or Rasam.

Curry Leaves Powder a.k.a South Indian Karuveppilai Podi – Printable Recipe

Curry Leaves Powder
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 cup (200 grams)
Ingredients
  • 1 cup firmly packed Curry Leaves (Karuveppilai / Kadi Patta)
  • 2 Tablespoons Tuvar Dal / Toor Dal (Split Pigeon Peas)
  • 2 Tablespoons Urad Dal (Split and Skinned Black Gram)
  • 3 Teaspoons Black Peppercorns
  • 2 Teaspoons Jeera (Cumin Seeds)
  • 3-4 Dry Red Chilli (adjust according to spice required)
  • 1 teaspoon Salt (adjust according to taste)
Notes
  • You can feel free to add other ingredients like Flax Seeds, Chana Dal (bengal gram), Sunflower Seeds etc. to make to more healthy / suited to your taste buds
  • Even if the salt in the powder is less now, it is okay. You can always add more while actually eating this with rice
Instructions
  1. Wash the curry leaves well in running water. Get rid of the excess water as much as possible. Pat the leaves gently with a clean kitchen towel to dry the leaves. Spread the leaves on a clean kitchen towel and let it dry under the fan or sun for an hour or two until it isn't wet anymore.
  2. Dry Roast the curry leaves on medium heat for 5-10 minutes until they are completely dry and crunchy. You can do this over medium flame or in the microwave. Take care not to burn the leaves.
  3. Dry roast all the other ingredients (except salt) for 4-6 minutes on medium heat or until there is a nice aroma starts to come from the mixture and the lentils turn golden brown.
  4. Add all mix to a powerful spice grinder or a blender. Give it a head-start by grinding it a couple of times to break up the lentils, chilli and peppercorn.
  5. Add the dry roasted curry leaves, salt and and grind again to form a slightly coarse powder. (If you want a smoother powder, grind longer and if you want more texture, then grind for lesser time)
  6. Store in an air tight container in a cool spot and use as required.
How to Serve
  1. Mix with some hot rice, spread on bread / Roti etc
Curry Leaves Powder a.k.a South Indian Karuveppilai Podi – Step By Step Recipe

Wash the curry leaves well in running water. Get rid of the excess water as much as possible. Pat the leaves gently with a clean kitchen towel to dry the leaves. Spread the leaves on a clean kitchen towel and let it dry under the fan or sun for an hour or two until it isn’t wet anymore.
Curry Leaves Powder Recipe | South Indian Karuveppilai Podi - Curry Leaf Chutney Powder step by step recipe written by Kavitha Ramaswamy of Foodomania.com

Dry Roast the curry leaves on medium heat for 5-10 minutes until they are completely dry and crunchy. You can do this over medium flame or in the microwave. Take care not to burn the leaves.
Curry Leaves Powder Recipe | South Indian Karuveppilai Podi - Curry Leaf Chutney Powder step by step recipe written by Kavitha Ramaswamy of Foodomania.com

Dry roast all the other ingredients (except salt) for 4-6 minutes on medium heat or until there is a nice aroma starts to come from the mixture and the lentils turn golden brown. Add all mix to a powerful spice grinder or a blender. Give it a head-start by grinding it a couple of times to break up the lentils, chilli and peppercorn.
Curry Leaves Powder Recipe | South Indian Karuveppilai Podi - Curry Leaf Chutney Powder step by step recipe written by Kavitha Ramaswamy of Foodomania.com

Add the dry roasted curry leaves, salt and and grind again to form a slightly coarse powder. (If you want a smoother powder, grind longer and if you want more texture, then grind for lesser time)
Curry Leaves Powder Recipe | South Indian Karuveppilai Podi - Curry Leaf Chutney Powder step by step recipe written by Kavitha Ramaswamy of Foodomania.com

Store in an air tight container in a cool spot and use as required. This is a perfect addition to every south Indian menu.
Curry Leaves Powder Recipe | South Indian Karuveppilai Podi - Curry Leaf Chutney Powder step by step recipe written by Kavitha Ramaswamy of Foodomania.com


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3 Replies to “Curry Leaves Powder”

  1. Dipak Kumar Datta says: Reply

    please intimate me where curry leaves powder available at Kolkata

  2. so nice of this recipe …wow they look sooper..all the content are explaine to me and iam tried this recipe..

  3. thanks for the details with beautiful pictures

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