Curry Leaves Powder

Curry Leaves Powder a.k.a Karuveppilai Podi or Karivepaku Podi is a dry herby, spiced powder of fresh curry leaves that have been roasted and ground with roasted lentils and spices like dried red chilies, black pepper, asafetida and salt. This healthy spices & herb condiment mix comes from the South Indian cuisine. Along with this, I have also shared the recipe of a flavorful Curry Leaves Rice or Karuveppilai Sadam that uses the same powder. Worth giving a try!

About Curry Leaves Powder Recipe

Curry Leaves Powder, known as Karuveppilai Podi in Tamil and Karivepaku Podi in Telugu, is a popular dry spice mix in many South Indian households.

It is typically enjoyed with rice, accompanied by sesame oil or ghee. The terms ‘karuveppilai’ and ‘karivepaku’ refer to curry leaves, while ‘podi’ means ground powder.

This aromatic and spiced blend features fresh curry leaves as its star ingredient, celebrated for their unique flavor and health benefits, including aiding digestion and promoting hair health.

You could also try this flavorful Curry Leaves Chutney that is made with plenty of curry leaves, fresh coconut and spices.

The curry leaves are roasted first to enhance their robust and complex flavor profile. This robust powder mix also includes dried red chilies and black pepper, which contribute a touch of pungency, heat, and spiciness.

Lentils like chana dal (Bengal gram) and urad dal (black gram) are added, lending an earthy and nutty taste. Tamarind is included to introduce a tangy note that balances the spiciness from the chilies and pepper.

A hint of asafoetida (hing) further enhances the flavor of this Karuveppilai Podi mix. For a milder version, Kashmiri red chilies can be used, while medium-hot red chilies will yield a spicier podi. However, very hot chilies may make the blend overly fiery and pungent.

Each ingredient, including the herbs, lentils, spices, and tamarind, is roasted individually with a bit of oil, then cooled and ground into a fine powder.

Once prepared, the Karivepaku Podi should be stored in an airtight container to preserve its freshness and aroma.

This recipe makes a small batch of curry leaves podi. If you plan to use it regularly with your meals, you can scale up the ingredient quantities accordingly.

Curry Leaves Rice – Simple & Quick

Here, I’ll also guide you on making a delicious Curry Leaves Rice, also known as Karuveppilai Sadam. With the curry leaves podi prepared in advance, this rice dish can be made quickly and paired with curd, rasam, papad, or chips for a complete meal.

While my recipe includes steps like frying spices and cashews for added flavor, you can skip these if you prefer a simpler version of the Curry Leaves Rice.

To make the rice, cook the rice in a pan, pressure cooker, or Instant Pot, and allow it to cool slightly or warm up. In a small pan (kadai), heat a tablespoon of ghee.

Once hot, add a tablespoon of curry leaves podi, followed by one cup of cooked rice. Mix everything well and serve hot.

For an added crunch, you can roast a papad to enjoy alongside this flavorful Karuveppilai Sadam.

Try These South Indian Spice Mixes Too

• Idli Podi
• Rasam Powder
• Sambar Powder
• Bisi Bele Bath Powder

How To Make Curry Leaves Powder

Prepare Curry Leaves

1. Rinse the curry leaf stems thoroughly in water. Spread them on a kitchen napkin and let them dry naturally.

Make sure they are well dried before you proceed further.

2. Pluck the leaves. Discard leaves which have black or white spots or lines on them. Measure the plucked leaves using a standard measuring American cup.

You will need 1 cup tightly packed curry leaves. The weight of only the curry leaves is about 20 grams.

Set aside the kashmiri red chilies, black pepper and other ingredients. For the red chilies, remove the stems and the seeds.

3. Place a small skillet or frying pan on the stovetop and heat it. Let the pan become warm and then add 1 teaspoon of sesame oil (gingelly oil).

Though sesame oil is traditionally used to make the podi, you can skip it and use a neutral tasting oil.

4. Add the curry leaves. 

5. Mix them, very well with the oil.

6. On low heat, stirring often, roast the leaves until crisp taking care that the leaves do not brown but remain crisp. Keep the heat to low or medium-low.

7. Remove and set the roasted curry leaves aside on a plate.

Roast Other Ingredients

8. To the same pan, add 2 to 3 dried kashmiri red chilies. Stirring often, roast until crisp and color changes. Remove and set aside.

9. All the while, you can keep the heat to low or medium and regulate it as needed. Next, add ½ teaspoon sesame oil to the same pan. Add 1 tablespoon urad dal. 

10. Stirring often, roast the urad dal until golden but do not burn. Roast on low or medium-low heat. 

Since I have used a cast iron skillet, it retains heat. So, I had to roast on low heat.

Remove the golden roasted urad dal and set aside.

11. Add ½ teaspoon sesame oil or whichever oil you are using. Add 1 tablespoon chana dal.

12. Stirring often, roast until the lentils turn golden.

13. When the chana dal turns golden, turn off the heat. Add ⅛ teaspoon asafetida.

14. Mix and stir. The asafoetida will cook in the residue heat of the skillet or pan. 

Remove the entire browned chana dal, asafoetida and oil mixture and set aside.

15. Next, place 1 teaspoon tightly packed tamarind in the pan.

16. Press with spatula to cook it. Turn it a few times as needed and cook until lightly hot on low heat. Do not burn. Set aside.

Note: You can skip the tamarind.

17. Let all these roasted spices, curry leaves, tamarind and lentils cool completely to room temperature.

Make Curry Leaves Powder

18. In a spice-grinder or mixer-grinder or high speed blender, add all the roasted ingredients. Add ½ teaspoon salt or according to taste.

19. Grind to a fine or semi-fine powder. 

Note: You can also add 1 teaspoon jaggery while grinding for a sweet tangy taste.

Serving & Storage

20. Store Karuveppilai Podi in an air-tight container or jar. Keep it in an air-tight jar in a cool dry place or refrigerate it.

This herbaceous spiced nutty Karivepaku Podi can be mixed with rice and eaten. You can also serve it as a podi mixed with sesame oil, coconut oil or Ghee with Idli or Dosa.

Or choose to perk up your meals with a few teaspoons of the powder served as a side condiment with your everyday meals.

It keeps well for about 2 to 3 weeks in the fridge.

Make Curry Leaves Rice (Karuveppilai Sadam)

1. First, cook 1 cup rice using the equipment you are comfortable with – pot, pan, stovetop pressure cooker, electric rice cooker or Instant Pot.

Add water as needed to cook the rice. Let the cooked rice cool or become warm. Gently fluff it.

Note: You can also use a few hours old leftover rice. 1 cup raw rice will make about 3 cups cooked rice.

2. Once the rice is cooked, you have the option to either mix the powder with it or temper it. 

To make a simple Curry Leaves Rice, add 2 to 2½ tablespoons of the curry leaves podi to the rice. Mix and serve. You can also add a few teaspoons of sesame oil, if you like.

3. To make a Karuveppilai Sadam with tempering, follow the steps:

Heat a pan or kadai (wok). Add 2 tablespoons sesame oil and let it become hot but not smoking hot.

Add ½ teaspoon mustard seeds and let them crackle on medium-low to medium heat.

4. Add ½ teaspoon urad dal and fry until golden.

5. When they start turning light golden, add 10 to 12 chopped cashews or 2 tablespoons roasted peanuts.

6. Fry until the cashews turn golden. The lentils would also turn golden by the time the cashews turn golden.

For roasted peanuts, fry them for a minute or so.

7. Add a pinch of asafoetida and 8 to 10 curry leaves.

8. Mix well.

9. Turn off the heat and add the cooked rice to the fried ingredients in the pan. Additionally add salt according to taste and 2 to 2.5 tablespoons of the prepared curry leaves powder.

10. Mix thoroughly. Check taste and add more salt, if required. You could also add more of the curry leaves powder if you like.

11. Serve Curry Leaves Rice warm or at room temperature.

Dassana’s Recipe Tips

• Use of curry leaves: Use mature curry leaves for the best results. Avoid over-roasting or browning the leaves too much; retain some of their natural green color.
• Adding lentils: Ensure the lentils are fried evenly and thoroughly to prevent any rawness, as undercooked lentils can cause stomach discomfort.
• Spice intensity: This powder is mild because Kashmiri red chilies are used. If using other types, adjust the quantity to suit your desired level of heat and pungency.
• Using other flavor enhancers: You can add 1 teaspoon of jaggery while grinding for a subtle sweet and tangy flavor. Tamarind can be omitted, if preferred.
• Color of the spice mix: The color of the powder will vary depending on the type of red chilies used.
• Serving curry leaves podi: This curry leaves spice mix can be enjoyed with idli or dosa, or mixed with rice.

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