Karuveppilai podi- how to make curry leaves spicy powder

Karuveppilai podi or curry leaves spice powder is a wonderful mix of slow roasted pulses, seeds and fresh curry leaves. I mean, loads of fresh green curry leaves. The curry leaves are very rich in nutrients, have a deep flavor and good for health in general. This powder was given to us saying it helps in long and healthy shiny hair. Haha.. don’t know how true that was but this powder is surely one delicious  dish to have with rice or idli/dosai.

And to give body to the powder I have added a variety of pulses and seeds, making it as much as healthy it could be. So if you miss few of the ingredients it is totally fine. All you need are the leaves, few lentils or seeds, some spicy red chillies slow roasted in half a teaspoon of oil, cooled, ground into coarse or fine powder to your liking, add salt and enjoy with every meal.

Recipe for my Karuveppilai podi or curry leaves spice powder is below

Ingredients
Curry leaves – 1 cup, washed and dried
Chana dal – 1/4 cup
Urad dal – 1/4 cup
Sesame seeds – 1 tbsp
Flaxseed- 1tbsp
Peppercorns – 1/4 tsp
Cumin seeds – 1/4 tsp
Fenugreek seeds – a few
Dried Red Chillies – 4 to 6, as needed
Salt as needed for taste
Asafoetida- a large pinch
Coconut oil – 1/2 tsp

Method
1. In a thick bottomed pan add the oil and all the ingredients except salt and Asafoetida
2. Slow roast in low flame until the lentils are golden in color and the curry leaves are crispy dry
3. Cool completely. Add salt and Asafoetida and grind into slightly fine powder
4. Store in an airtight jar until use. It will keep for several weeks if stored well
5. Enjoy with hot rice and ghee or with gingelly oil and idli/dosai

Karuveppilai podi- how to make curry leaves spicy powder

Recipe by Parveenskitchen.comCourse: Curry, Curry leaves, Paruppu podi, Quick and EasyCuisine: Tamil, IndianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

150

kcal

Total time

20

minutes

Karuveppilai podi- how to make curry leaves spicy powder

Ingredients

• Curry leaves – 1 cup, washed and dried

• Chana dal – 1/4 cup

• Urad dal – 1/4 cup

• Sesame seeds – 1 tbsp

• Flaxseed- 1tbsp

• Peppercorns – 1/4 tsp

• Cumin seeds – 1/4 tsp

• Fenugreek seeds – a few

• Dried Red Chillies – 4 to 6, as needed

• Salt as needed for taste

• Asafoetida- a large pinch

• Coconut oil – 1/2 tsp

Directions

• In a thick bottomed pan add the oil and all the ingredients except salt and Asafoetida
• Slow roast in low flame until the lentils are golden in color and the curry leaves are crispy dry
• Cool completely. Add salt and Asafoetida and grind into slightly fine powder
• Store in an airtight jar until use. It will keep for several weeks if stored well
• Enjoy with hot rice and ghee or with gingelly oil and idli/dosai

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