Saturday, May 17, 2014

Karuveppilai (Curry Leaves) podi

Traditional recipes always includes lots of curry leaves in it as it is a rich source of Iron. 

Try to include these wonderful leaves in your diet as much as possible. Coming to our recipe...this Karuveppilai podi is mixed with hot steaming rice and ghee to make a fantastic combination. 

Curry leaves powder can be stored for more than a month in an airtight container and can be used.

  • 4 cups fresh curry leaves 
  • 1 cup whole Urad dal
  • 2 tbsp Channa dal
  • 4 Red Chillis
  • 1 tsp Cumin seeds
  • 11/2 tbsp whole black pepper
  • 2 green peas size Asafoetida (Hing)
  • 1 tsp Tamarind
  • 1 tsp Sesame Oil
  • 1 tsp Jaggery powder
  • As per taste Salt


1) Wash the curry leaves and spread them on a cloth or newspaper to dry completely also make sure that there is no moisture.
2) Heat a kadai and dry roast curry leaves on low flame till they become crisp  and also they should retain the green color of leaves. Transfer them to a plate to cool down.

3) In the same kadai, add 1/2 tsp oil and Asafoetida to fry. Now add red chilies, pepper (it should get fried for few mins before adding cumin seeds) and finally add cumin seeds to roast. Once done transfer them to different plate to cool down.

4) Now add 1/2 tsp oil and roast tamarind and transfer to above (Point 3) mixture.

5) Dry roast Urad dal and  Channa dal till they become golden brown and let it cool.

6) Take a mixer and grind red chilies, cumin seeds, pepper, tamarind, jaggery and salt together. After one grind add curry leaves and grind.

7) Finally add dals and grind to coarse mixture.


1) If you want this podi as fine powder, grind dals first and add curry leaves and red chili mixture.

2) Tamarind gives extra flavor, you can avoid it if you don't like the taste.

3) Add bar Asafoetida, the powder form will not give flavor.

4) Sesame oil is good for health and gives added flavor, you can also replace with any cooking oil.

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