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    Home » Podis » Karuveppilai Podi | Curry Leaves Powder

    Karuveppilai Podi | Curry Leaves Powder

    Posted on February 22, 2025 · Last Updated on February 22, 2025 · By Srividhya G · 2 Comments

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    curry leaves powder with text overlay for pinterest

    Learn to make a small batch of curry leaves powder, known as karuveppilai podi. This oil-free spice mix is incredibly versatile and can be used in various ways.

    curry leaves spice mix served in small mud pot with another batch in a mixer jar

    South India is famous for its spice mixes, commonly called podi, which are typically mixed with rice and enjoyed with ghee or gingelly (sesame) oil. There are many varieties, including paruppu podi (toor dal spice mix), thengai podi (coconut-lentil spice mix), cilantro podi, garlic podi, and this flavorful curry leaves podi. These spice mixes are perfect for bachelors and those living in dorms, making quick meals effortless. Today, I’m excited to share my mom’s recipe for curry leaves podi.

    Jump to:
    • How to make karuveppilai podi
    • Recipe Notes
    • Explore other South Indian spice mixes
    • 📖 Recipe

    Karuveppilai means curry leaves in Tamil, and the spice mix made from it is called karuveppilai podi. A similar version exists in Andhra and Telangana cuisine, known as karivepaku podi, but this recipe follows a Tamil-Brahmin style without garlic.

    Preparing the Curry Leaves

    Fresh curry leaves enhance the flavor of this podi, so it’s best to use them. Remove any blackened leaves, rinse thoroughly, and pat them dry. Spread them on a kitchen towel and let them air dry to remove any moisture before roasting.

    Ingredients

    This recipe follows a 1:1 ratio of urad dal and chana dal, with a 1:2 ratio of combined dals to curry leaves. For example, if using ½ cup each of chana dal and urad dal (1 cup total), you’ll need 2 cups of curry leaves.

    For spices, black pepper and red chilies are used and can be adjusted to taste. The provided measurements serve as a base, which you can tweak as needed. Salt is also required—refer to the recipe card for precise amounts.

    Dietary Notes & Storage

    This karuveppilai podi is naturally vegan and nut-free. Asafoetida is highly recommended for added flavor. If avoiding gluten, opt for a gluten-free version of asafoetida.

    When stored in an airtight container, this podi remains fresh for months without refrigeration, though refrigeration won’t harm it. If you bring it in bulk from India, freezing it is a great option for extended shelf life.

    karivepaku podi in clay pot with curry leaves and red chilies on the side

    Ways to Use Curry Leaves Podi

    • Mix with Rice: The most common way to enjoy this podi is to mix 1 to 1.5 teaspoons with a cup of cooked rice, along with ghee or gingelly oil.
    • Curry Leaves Podi Idli: Use it alongside or as a substitute for idli podi to make flavorful podi idli. Temper with peanuts for extra crunch.
    • Karuveppilai Sevai or Aval: Enhance rice vermicelli (sevai) or poha with this spice mix for a unique taste.
    • Sundal: Add it to cooked legumes or beans for a delicious and spiced snack.
    • Curry Leaves Makhana or Puffed Rice: Instead of red chili powder, use this podi to season puffed rice or makhana.
    • Roasted Paneer: Sprinkle on roasted paneer and add it to salads for a flavorful twist.

    The possibilities are endless—get creative and incorporate this spice mix into various dishes!

    How to make karuveppilai podi

    • Heat a pan or kadai and add chana dal. Roast over medium-low heat (around level 4) until it turns deep golden brown, then transfer it to a plate.
    roasting chana dal
    • In the same kadai, roast urad dal until it reaches a deep golden brown color, then transfer it to a plate.
    roasting urad dal
    • Keep stirring continuously for even roasting, and avoid leaving the dal unattended. A few slightly over-roasted lentils won’t affect the taste.
    roasted lentils
    • In the same kadai, roast tamarind, dry red chilies, and whole pepper for a couple of minutes.
    roasting the spices
    • Add rinsed and dried curry leaves along with asafoetida.
    adding curry leaves and asafoetida
    • Then roast until the curry leaves turn crisp. Let everything cool.
    crispy curry leaves
    • First, grind the roasted curry leaves with salt in a mixer jar until coarsely powdered.
    grinding the currleaves with spices and salt
    • Add the roasted lentils and grind in short intervals, mixing in between, until you achieve a slightly smooth texture.
    adding lentils and grinding
    • Transfer the ground podi to a plate, break any lumps, and let it cool completely before storing it in an airtight container.
    ground curry leaves mix

    Recipe Notes

    • Be mindful when adding salt; more can be added later when mixing with rice.
    • Adjust the amount of pepper and red chilies according to taste.
    • Tamarind is optional but enhances the flavor.
    • Roasting time varies based on the utensil and heat; lentils should be deep golden, and curry leaves should be crisp.
    • Asafoetida can also be added while roasting the lentils.
    close up shot of crru leaves powder in clay pot, glass jar and and in spoon

    Explore other South Indian spice mixes

    • Kollu rasam podi served in bottle
      Horsegram Dal Rasam Spice Mix | Kollu Rasam Podi
    • square image of cilantro podi served in terracotta bowl and in a bottle on the side
      Kothamalli Podi | Cilantro-Flavored Spice Powder Mix
    • Flaxseed Paruppu Podi | Flaxseed Powder For Rice
    • Homemade Sambhar Powder | Sambar Podi

    Have you made this recipe?

    If you’ve made this curry leaves powder, please share your photos with me on Pinterest, Facebook, Instagram, YouTube or Twitter – I will be delighted to see your results!

    📖 Recipe

    square image of curry leaves spice mix served in mud pot
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    Curry Leaves Powder | Karuveppilai Podi

    Learn to make a small batch of curry leaves powder, known as karuveppilai podi. This oil-free spice mix is incredibly versatile and can be used in various ways.
    Prep Time20 minutes mins
    Cook Time20 minutes mins
    Total Time40 minutes mins
    Course: condiments
    Cuisine: Tamil Nadu
    Servings: 25 yields 150 grams approx
    Calories: 49kcal
    Author: Srividhya G

    Ingredients

    Measurement Details: 1 cup=240ml; 1 tbsp = 15ml ; 1tsp=5ml;

    • ½ cup chana dal
    • ½ cup urad dal
    • 2 cups curry leaves approx 40 grams
    • 5 dried red chilies
    • 1 tsp pepper
    • small piece tamarind betel nut size
    • ½ tsp asafoetida
    • 1.25 tsp salt or to taste

    Instructions

    • Heat a pan or kadai and add chana dal. Roast over medium-low heat (around level 4) until it turns deep golden brown, then transfer it to a plate.
      roasting chana dal
    • In the same kadai, roast urad dal until it reaches a deep golden brown color, then transfer it to a plate.
      roasting urad dal
    • Keep stirring continuously for even roasting, and avoid leaving the dal unattended. A few slightly over-roasted lentils won't affect the taste. Here are the roasted dal.
      roasted lentils
    • In the same kadai, roast tamarind, dry red chilies, and whole pepper for a couple of minutes.
      roasting the spices
    • Add rinsed and dried curry leaves along with asafoetida, then roast until the curry leaves turn crisp. Let everything cool.
      adding curry leaves and asafoetida
    • First, grind the roasted curry leaves with salt in a mixer jar until coarsely powdered.
      grinding the currleaves with spices and salt
    • Add the roasted lentils and grind in short intervals, mixing in between, until you achieve a slightly smooth texture.
      adding lentils and grinding
    • Transfer the ground podi to a plate, break any lumps, and let it cool completely before storing it in an airtight container.
      ground curry leaves mix

    Video

    Notes

    • Be mindful when adding salt; more can be added later when mixing with rice.
    • Adjust the amount of pepper and red chilies according to taste.
    • Tamarind is optional but enhances the flavor.
    • Roasting time varies based on the utensil and heat; lentils should be deep golden, and curry leaves should be crisp.
    • Asafoetida can also be added while roasting the lentils.

    Nutrition

    Calories: 49kcal | Carbohydrates: 9g | Protein: 3g | Fat: 0.4g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.003g | Sodium: 117mg | Potassium: 30mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1517IU | Vitamin C: 770mg | Calcium: 168mg | Iron: 1mg

    I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel

    Originally posted in 2014, this recipe has now been updated with a recipe card, fresh images, and nutritional details.

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    Filed Under: Podis Tagged With: curry leaves powder for rice, kadi patta powder, karuveppilai podi

    Reader Interactions

    Comments

    1. apsara says

      September 05, 2014 at 8:00 am

      what a coincidence! I have just been preparing all the ingredients to make this at home today! Yours looks beautiful!

      Reply
      • srividhya says

        September 05, 2014 at 9:57 am

        Thanks and welcome here :-) You have a beautiful blog :-)

        Reply

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