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    You are here: Home / RandomPosts / Curry Leaves Powder | Karuveppilai Podi

    Curry Leaves Powder | Karuveppilai Podi

    January 7, 2022 by Sharmilee J 33 Comments

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    Curry Leaves Powder is a healthy condiment for rice, idli, dosa etc. Curry Leaves Powder is a good alternate to our usual chutney powder and can be had as such too. Curry Leaves Powder Recipe with step by step pictures and video.

    Curry Leaves PowderPin

    Curry Leaves Powder can be mixed with rice along with ghee and had as such. Otherwise make a simple tadka along with this powder mix with rice – your tasty, healthy lunch is ready in minutes. The flavour and aroma of this curry leaves powder is soo good to be had as such too which prevents hair loss and helps to increase iron levels.

    Table of Contents
    1 About Curry Leaves Powder
    2 Why this recipe?
    3 Ingredients
    4 Uses of Curry leaves
    5 Curry Leaves Powder
    6 How to make Curry Leaves Powder
    7 Expert Tips
    8 Variations
    9 Serving & Storage
    10 FAQs

    About Curry Leaves Powder

    Curry leaves powder is the only way I can have curry leaves. I’ve rarely seen people eating curry leaves as such when used in gravies/poriyals and am one of the kind. I know its always been cornered and is used just for flavour. But knowing the goodness of it, I wanted to make this podi so that we can have it as a accompaniment for rice or even idlis and dosas. Nowadays I am loving it so much that I have a spoonful as such too.

    Why this recipe?

    I have seen quite a few recipes for curry leaves powder from ammas cookbook and magazines but most of them used other side ingredients more than curry leaves. I wanted a recipe that had dominant curry leaves flavour and in the search of it finally I ended up making my own and now this has been my kepper for years! I can claim this curry leaves powder recipe is more healthier and flavourful as it has more of curry leaves than other ingredients. Now you can understand how my curry leaves got this fresh bright green color. So do give it a try and enjoy!

    Ingredients

    • Curry Leaves : Choose curry leaves that are tender and green. But the bunch I got was not so tender but incase if you have access to curry leaves tree nearby choose the ones that are tender. Always clean and rinse it before using.
    • Dals : I used a mix of chana dal and urad dal for texture and taste.
    • Spice : I have used red chillies and pepper corns for spicing up the curry leaves powder.

    Uses of Curry leaves

    • Curry Leaves is recognised in all kinds of medical treatments and cooking methods as well. A liberal consumption of curry leaves is believed to be beneficial in nourishing the roots of the hair thus preventing further hair loss. It is believed that by doing so, premature graying of hair can be stopped.
    • The fresh juice of curry leaves are also used as an eye treatment for certain eye disorders, especially in arresting the development of cataract.
    • Diabetes due to heredity factors can be cured by eating ten fresh fully grown curry leaves every morning for three months. It also helps in curing Diabetes due to Obesity due to the weight reducing properties of the leaves.
    • When Curry leaves is boiled in coconut oil till they are reduced to a blackened residue, the oil forms an excellent hair tonic to enhance hair growth and helps in retaining the natural pigmentation.

    Source : Google

    curry leaves powder ingredientsPin

    If you have any more questions about this Curry Leaves Powder Recipe  do mail me at [email protected] In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this Curry Leaves Powder Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    Print Recipe Pin Recipe

    Curry Leaves Powder

    Curry Leaves Powder is a healthy condiment for rice, idli, dosa etc. Curry Leaves Powder is a good alternate to our usual chutney powder and can be had as such too. Curry Leaves Powder recipe explained in this post with step by step pictures.
    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Servings1 cup
    AuthorSharmilee J

    Ingredients

    • 3 heaped cups curry leaves
    • 1 tbsp chana dal
    • 2 tbsp urad dal
    • 6 nos red chillies
    • 1 tsp pepper corns
    • salt to taste
    • a pinch hing optional

    Instructions

    HOW TO MAKE CURRY LEAVES POWDER

      PREPARING CURRY LEAVES

      • Get ready with all your ingredients. Measure and keep them ready.
      • First pluck curry leaves from stem, clean it. Discard the leaves that are brown or spoiled. Measure 3 heaped cups of curry leaves rinse it well, drain water completely.
      • Spread it on a kitchen towel and keep in shade for few mins until almost dry. No need to sundry it. If you have access you can sundry it for a while.
      • Now collect them in a bowl and set aside.

      ROASTING DAL AND RED CHILLIES

      • To a pan heat oil then add urad dal, chana dal, red chillies and pepper corns.
      • Roast well until golden. Once golden switch off.
      • Add rock salt and hing. If adding rock salt it should always be roasted so that it does not let out water while grinding. Switch off and add salt at the final stage give a quick saute, low heat is just enough for it to get roasted.
      • Give a quick saute. Transfer to a plate and set aside.

      ROASTING CURRY LEAVES

      • Now add curry leaves – add in batches if using a small pan.
      • Roast in low flame for atleast 7-10 mins. Keep stirring. Roast until crisp.

      CHECKING FOR DONENESS

      • Crush with your hands to check – it should break easily then its roasted well. It it bends then roast for few more mins. Switch off.
      • All roasted and ready. Cool down completely.

      GRINDING

      • To the mixer add dals, red chillies and pepper corns first.
      • Grind it first to a coarse mixture.
      • Now add roasted curry leaves to it. Grind it to a slightly coarse powder.
      • Spread it on a plate, cool down then store Curry Leaves Powder in an airtight container.

      Video

      Notes

      • First rinse curry leaves drain water completely then add to kitchen towel for drying so that it dries faster.
      • Also roasting in low flame is mandatory for getting curry leaves crisp without burning.
      • Adding red chillies along with dals prevents it from burning.
      • This is medium spicy if you prefer reduce red chillies to 4.
      • While measuring curry leaves take 3 heaped cups.
      • This curry leaves powder keeps well for about 2 months in room temperature itself.
      • Instead of pan roasting it you can microwave curry leaves for 2 mins to make it crisp.
      Nutrition Facts
      Curry Leaves Powder
      Amount Per Serving (25 g)
      Calories 17 Calories from Fat 1
      % Daily Value*
      Fat 0.1g0%
      Saturated Fat 0.03g0%
      Polyunsaturated Fat 0.01g
      Monounsaturated Fat 0.01g
      Sodium 388mg17%
      Potassium 11mg0%
      Carbohydrates 3g1%
      Fiber 1g4%
      Sugar 0.1g0%
      Protein 1g2%
      Vitamin A 32IU1%
      Vitamin C 13mg16%
      Calcium 12mg1%
      Iron 0.4mg2%
      * Percent Daily Values are based on a 2000 calorie diet.
      Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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      How to make Curry Leaves Powder

      Preparing Curry Leaves

      1.Get ready with all your ingredients. Measure and keep them ready.

      get all your ingredientsPin

      2.First pluck curry leaves from stem, clean it. Discard the leaves that are brown or spoiled. Measure 3 heaped cups of curry leaves rinse it well, drain water completely.

      curry leaves powder rinse curry leaves and drain waterPin

      3.Spread it on a kitchen towel and keep in shade for few mins until almost dry. No need to sundry it. If you have access you can sundry it for a while.

      curry leaves powder spread it on a kitchen towelPin

      4.Now collect them in a bowl and set aside.

      curry leaves powder collect it in a bowlPin

      Roasting dal and red chillies

      5.To a pan heat oil then add urad dal, chana dal, red chillies and pepper corns.

      curry leaves powder add dal and red chilliesPin

      6.Roast well until golden.

      curry leaves powder roast wellPin

      7.Once golden switch off.

      curry leaves powder roast until goldenPin

      8.Add rock salt and hing. If adding rock salt it should always be roasted so that it does not let out water while grinding. Switch off and add salt at the final stage give a quick saute, low heat is just enough for it to get roasted.

      curry leaves powder add required salt, hingPin

      9.Give a quick saute. Transfer to a plate and set aside.

      curry leaves powder roast until golden brownPin

      Roasting Curry Leaves

      10.Now add curry leaves – add in batches if using a small pan.

      roast curry leavesPin

      11.Roast in low flame for atleast 7-10 mins. Keep stirring.

      roast it in low flamePin

      12. Roast until crisp.

      roast until crispPin

      Checking for doneness

      13.Crush with your hands to check – it should break easily then its roasted well. It it bends then roast for few more mins. Switch off.

      break and checkPin

      14.All roasted and ready. Cool down completely.

      cool down roasted ingredientsPin

      Grinding

      15.To the mixer add dals, red chillies and pepper corns first.

      transfer dal to mixerPin

      16.Grind it first to a coarse mixture.

      grind it coarsePin

      17.Now add roasted curry leaves to it.

      add roasted curry leavesPin

      18.Grind it to a slightly coarse powder.

      grind it slightly coarsePin

      19.Spread it on a plate, cool down then store in an airtight container.

      cool down then storePin
      curry leaves powder roasted ingredientsPin

      Expert Tips

      • First rinse curry leaves, drain water completely then add to kitchen towel for drying so that it dries faster.
      • Also roasting in low flame is mandatory for getting curry leaves crisp without burning.
      • Adding red chillies along with dals prevents it from burning.
      • This chutney powder is medium spicy if you prefer a low spiced version reduce red chillies to 4.
      • While measuring curry leaves take 3 heaped cups.
      • This curry leaves powder keeps well for about 2 months in room temperature itself.
      • Instead of pan roasting it you can microwave curry leaves for 2 mins to make it crisp.
      • The color of the powder purely depends on the red chillies and curry leaves variety you use. If red chillies gives a more bright red color then it will make it the powder more brownish.

      Variations

      • You can add 1 tbsp of coriander seeds but it changes the flavour.
      • You can add 2 small garlic pearls roast it and add to grind.
      • Dried coconut can be added too, you can add a tsp but shelf life will be less if coconut is added.

      Serving & Storage

      You can serve Curry Leaves Powder with Idli, Dosa, Rice etc.

      This Curry Leaves Powder keeps well for about 2 months if handled properly. Store in a clean dry jar, use a clean dry spoon always.

      FAQs

      1.What is Curry Leaves Powder good for?

      Curry Leaves helps to increase iron level, helps to prevent hair loss, good for diabetics and aids in proper digestion too.

      2.How can I use Curry Leaves Powder in cooking?

      You can add a tsp of curry leaves powder to any curries or poriyal for a unique flavour and taste. Also if you want to include it daily then add to salt that we use for cooking mix and keep so that every time we add salt it includes the addition of curry leaves benefits too. But make sure you make a smll batch for testing first.

      3. What can be served with Curry Leaves Powder?

      You can serve rice, idli, dosa, paniyaram etc.

      Curry Leaves PowderPin
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      Filed Under: Dips and Chutneys, Homemade Podis, Milagai Podi Recipes, Podi / Thogayal, RandomPosts, Recent Posts

      Reader Interactions

      Comments

      1. jeyashrisuresh

        November 01, 2010 at 3:58 am

        my mil eats this everyday and sometimes i eat this as an accompaniment for curd rice. healthy podi. loved the click with idli and the collage too.

        Reply
      2. RAKS KITCHEN

        November 01, 2010 at 4:14 am

        My mom makes,thogayal,podi too..I love it as rice and make thogayal 😉 I love the click with idly 😉

        Reply
      3. Paaka Shaale

        November 01, 2010 at 5:30 am

        The powder looks so awesome sharmi. And it looks so tempting with rice 🙂

        Reply
      4. Prathibha

        November 01, 2010 at 6:42 am

        we use curry leaves in all possible forms…powders,rice,chutney,pickle,separate powder for rice..loved the nice green color of curry leaves and loved those clicks too…

        Reply
      5. An Open Book

        November 01, 2010 at 10:59 am

        I absolutely love curry leaves in almost everything 🙂

        Reply
      6. jayasree

        November 01, 2010 at 11:58 am

        Karuveppila podi is my favorite… Beautiful presentation and the podi has a lovely green color.

        Reply
      7. chaitrali pathak

        November 01, 2010 at 12:24 pm

        great…loved this powder…will surely try this out…looks superb

        Reply
      8. Suja Sugathan

        November 01, 2010 at 2:15 pm

        Awesome powder..looks superb, would love to try this with rice.

        Reply
      9. Angie's Recipes

        November 01, 2010 at 2:48 pm

        I just bought a jar of dried curry leaves….don't really know what to do with it. I might just try your recipe and serve them with rice.
        Thanks!

        Reply
      10. aipi

        November 01, 2010 at 3:23 pm

        nice recipe..will go perfect with hot rice and ghee:)

        US Masala

        Reply
      11. Nitha

        November 01, 2010 at 3:46 pm

        Love this one..

        Reply
      12. Yummy Team

        November 01, 2010 at 6:16 pm

        Great post, Sharmilee…Loved all the pics!! Curry leaves powder rice looks so tempting! Thanks for sharing..

        Reply
      13. Priya

        November 01, 2010 at 7:44 pm

        Love this karuveppilai podi with rice, beautiful looking spice powder.

        Reply
      14. Rachana

        November 01, 2010 at 11:31 pm

        A healthy and aromatic powder. Lovely clicks!

        Reply
      15. NIDHYA

        November 02, 2010 at 12:24 am

        Very very tempting Sharmi..am a big fan of curry leaves powder.

        Aaha Oho

        Reply
      16. Sreelekha Sumesh

        November 02, 2010 at 3:03 am

        Healthy podi.Love that last pic.Very tempting!

        Reply
      17. Torviewtoronto

        November 02, 2010 at 3:16 am

        colourful healthy

        Reply
      18. Srimathi

        November 02, 2010 at 3:43 am

        My mouth is watering looking at the rice you have photographed. I wish curry leaves are available here a lot more, enough to make the podi. I love it,

        Reply
      19. Deepti

        November 02, 2010 at 4:08 am

        Loved ur spice Combo for the chutney powder..Cant wait to try out…bookmarked..
        Following u …
        regards
        Deepti
        http://panchamrutham.blogspot.com/

        Reply
      20. Sanjeeta kk

        November 02, 2010 at 9:29 am

        Healthy powder, love the curry leaves in it. Lovely clicks, Sharmilee.

        Reply
      21. M D

        November 02, 2010 at 10:19 am

        This is such a lovely recipe! Bookmarked for sure!

        Reply
      22. Nithya

        November 02, 2010 at 1:32 pm

        This looks fantastic. It has a lot of medicinal value and sure a good one for my hair fall. will do it asap 🙂

        Reply
      23. Kairali sisters

        November 02, 2010 at 1:38 pm

        If at all we get plenty curry leaves here…Looks fabulos Sharmi…

        Reply
      24. Ananda Rajashekar

        November 02, 2010 at 3:30 pm

        how beautiful this look, love the colour wish i could smell them right here, awesome!

        Reply
      25. nimi

        November 03, 2010 at 7:28 am

        Good idea of using curry leaves and the powder looks good too. We love curry leaves and use it regularly.
        Curry leaves taken without frying it is much healthier. Acc to Ayurveda it also helps in proper digestion and good for the health of digestive tract.

        Reply
      26. Hasna

        November 04, 2010 at 7:35 pm

        This seems to be awesome…nice dip that cud be included in ma kids' tiffin…

        http://hasnasdelights.blogspot.com/

        Reply
      27. Anu

        November 04, 2011 at 4:46 am

        Yesterday I have prepared this podi it was very very good. I and my hubby had with hot rice. He was very much tempt and told me you have started to prepare thing good. As I'm new to cook you are my great inspiration. I would like you to share more foods.

        Reply
      28. Sharmilee! :)

        November 04, 2011 at 5:02 am

        @Anu : What a coincidence I too made this podi yesterday evening as its been a while I've made this…thanks for trying and glad that all liked it and to know about the appreciations too 🙂

        Reply
      29. Janani

        October 10, 2012 at 2:07 pm

        My hubby loves this podi Must try thanks for sharing sharmi.

        Reply
      30. Meenal Ramanathan

        January 05, 2015 at 3:04 am

        I tried this curry leaves podi today but
        when i grinded the veins of the curry leaves was seen here and there. Is it because i have not roasted the curry leaves properly.

        Reply
        • SHARMILEE J

          January 25, 2015 at 8:01 am

          No choose tender and fresh curry leaves for making podi….

          Reply
      31. Pradeepa

        August 21, 2016 at 7:36 am

        I tried this podi and it has become an instant hit in my family. Good news is that even kids love it.

        Reply
      32. Pradeepa

        August 21, 2016 at 7:38 am

        I tried this yummy podi and it has become an instant hit in my family. Good news is that even kids love it. Thanks for your recipe.

        Reply

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