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A fragrant and spicy South Indian spice powder, also known as curry leaf powder. Made with roasted curry leaves, lentils, and spices, it's a versatile condiment perfect for mixing with hot rice and ghee, or sprinkling over idli and dosa.
Prepare the Curry Leaves
Roast the Ingredients
Cool the Mixture
A fragrant and spicy South Indian spice powder, also known as curry leaf powder. Made with roasted curry leaves, lentils, and spices, it's a versatile condiment perfect for mixing with hot rice and ghee, or sprinkling over idli and dosa.
This south_indian recipe takes 25 minutes to prepare and yields 16 servings. At 37.68 calories per serving with 1.78g of protein, it's a beginner-friendly recipe perfect for condiment.
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Grind the Podi
Cool and Store
For a nutty flavor and extra calcium, add 2 tablespoons of white sesame seeds and dry roast them along with the dals until they start to pop.
Add 1/4 cup of desiccated coconut and dry roast it on low heat until lightly golden. Grind it along with the other ingredients for a richer taste. Note that this reduces the shelf life to about two weeks in the refrigerator.
Increase the number of dried red chilies to 15-20 or use a hotter variety like Guntur chilies for a fiery kick.
Add 1 teaspoon of black peppercorns along with the cumin and coriander seeds for a different kind of heat and aroma.
Curry leaves are a powerhouse of antioxidants like alkaloids, glycosides, and phenolic compounds, which help protect the body from oxidative stress and free radical damage.
The combination of curry leaves, cumin, coriander, and asafoetida in this podi is known to stimulate digestive enzymes, improve gut health, and alleviate indigestion.
The inclusion of Urad Dal and Chana Dal makes this podi a good source of plant-based protein and dietary fiber, which helps in satiety and muscle maintenance.
Traditionally, curry leaves are believed to be beneficial for hair health, potentially strengthening roots and preventing premature graying, thanks to their rich nutrient profile.
Store the podi in a clean, dry, airtight glass container at room temperature, away from moisture and direct sunlight. It will stay fresh for up to a month. If you add coconut, it's best to refrigerate and use within two weeks.
Karivepaku Podi is incredibly versatile! The most popular way is to mix it with hot steamed rice and a dollop of ghee or sesame oil. It's also delicious sprinkled over idli, dosa, uttapam, or even on top of vegetable stir-fries (poriyal).
Bitterness usually occurs if any of the ingredients, especially the curry leaves or lentils, are over-roasted or burnt. It's crucial to roast everything on a low to medium flame, stirring constantly, until just fragrant and golden.
Yes, absolutely. Garlic is optional and added for extra flavor. The traditional recipe often omits it. You can skip it entirely for a more classic taste.
Yes, it is quite healthy. Curry leaves are packed with antioxidants, vitamins, and minerals. The lentils (urad dal and chana dal) provide plant-based protein and fiber. When consumed in moderation, it's a nutritious and flavorful addition to meals.
A one-tablespoon serving of Karivepaku Podi contains approximately 45-55 calories, primarily from the lentils and a small amount of oil. The exact number can vary slightly based on the specific ingredients used.
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