Karivepaku Podi (curry leaves powder) is a traditional South Indian dry powder made with fresh curry leaves and spices. It’s aromatic, nutrient-rich, and enhances the taste of rice, idli, dosa, and snacks. Easy to make and keeps well for weeks.
Ingredients
- Fresh curry leaves – 1 cup
- Chana dal (Bengal gram) – 2 tbsp
- Urad dal (Black gram) – 1 tbsp
- Dry red chillies – 4–5 (adjust to taste)
- Garlic – 4–5 cloves
- Cumin seeds – 1 tsp
- Coriander seeds – 1 tsp
- Hing (Asafoetida) – a pinch
- Salt – to taste
- Oil – 1 tsp (optional, for roasting)
Preparation Steps
- Clean Curry Leaves Wash curry leaves thoroughly and pat dry. Remove thick stems.
- Roast Ingredients
- Heat a pan on medium flame.
- Dry roast chana dal, urad dal, dry red chillies, cumin seeds, and coriander seeds until golden brown and aromatic.
- Add garlic cloves and curry leaves. Roast gently until crisp and aromatic. Be careful not to burn.
- Optionally, add 1 tsp oil to enhance flavor.
- Cool and Grind
- Let the roasted mixture cool completely.
- Add hing and salt.
- Grind to a fine powder using a mixer or spice grinder.
- Store
Transfer the powder to an airtight container. It stays fresh for 2–3 weeks.
Serving Suggestions
- Mix with hot rice and ghee for instant flavored rice.
- Sprinkle over dosa, idli, or upma.
- Can be added to stir-fries or curries for aroma.
Health Benefits
- Rich in Nutrients – Curry leaves, garlic, and coriander are packed with vitamins and minerals.
- Aids Digestion – Helps with digestion and reduces acidity.
- Boosts Immunity – Garlic and coriander strengthen immunity.
- Antioxidant Properties – Helps fight free radicals and boosts overall health.
Tips
- Roast spices on low flame to preserve aroma and nutrients.
- Ensure curry leaves and garlic are dry before grinding to avoid clumping.
- Store in a cool, dry place for longer shelf life.
Variations
- Extra Spicy – Increase dry red chillies.
- Nutty Flavor – Add 1 tbsp roasted sesame seeds.
- Garlic-Heavy – Increase garlic for stronger aroma.