Curry Leaves Powder a.ok.a Karuveppilai Podi or Karivepaku Podi is a dry herby, spiced powder of recent curry leaves which were roasted and floor with roasted lentils and spices like dried pink chilies, black pepper, asafetida and salt. This wholesome spices & herb condiment combine comes from the South Indian delicacies. Together with this, I’ve additionally shared the recipe of a flavorful Curry Leaves Rice or Karuveppilai Sadam that makes use of the identical powder. Value giving a strive!

curry leaves powder in a small glass jar with a sprig of curry leaves above on a white background.

About Curry Leaves Powder

Curry Leaves Powder, often known as Karuveppilai Podi in Tamil and Karivepaku Podi in Telugu, is a well-liked dry spice combine in lots of South Indian households.

It’s sometimes loved with rice, accompanied by sesame oil or ghee. The phrases ‘karuveppilai’ and ‘karivepaku’ discuss with curry leaves, whereas ‘podi’ means floor powder.

This fragrant and spiced mix options recent curry leaves as its star ingredient, celebrated for his or her distinctive taste and well being advantages, together with aiding digestion and selling hair well being.

You can additionally do that flavorful Curry Leaves Chutney that’s made with loads of curry leaves, recent coconut and spices.

The curry leaves are roasted first to reinforce their sturdy and sophisticated taste profile. This sturdy powder combine additionally contains dried pink chilies and black pepper, which contribute a contact of pungency, warmth, and spiciness.

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

A touch of asafoetida (hing) additional enhances the flavour of this Karuveppilai Podi combine. For a milder model, Kashmiri pink chilies can be utilized, whereas medium-hot pink chilies will yield a spicier podi. Nevertheless, highly regarded chilies could make the mix overly fiery and pungent.

Every ingredient, together with the herbs, lentils, spices, and tamarind, is roasted individually with a little bit of oil, then cooled and floor right into a tremendous powder.

As soon as ready, the Karivepaku Podi ought to be saved in an hermetic container to protect its freshness and aroma.

This recipe makes a small batch of curry leaves podi. In the event you plan to make use of it frequently along with your meals, you’ll be able to scale up the ingredient portions accordingly.

curry leaves rice on a white plate with karivepaku podi in a jar and curry leaves sprig on the side.curry leaves rice on a white plate with karivepaku podi in a jar and curry leaves sprig on the side.

About Curry Leaves Rice

Right here, I’ll additionally information you on making a scrumptious Curry Leaves Rice, also referred to as Karuveppilai Sadam. With the curry leaves podi ready upfront, this rice dish will be made shortly and paired with curd, rasam, papad, or chips for an entire meal.

Whereas my recipe contains steps like frying spices and cashews for added taste, you’ll be able to skip these when you choose a less complicated model of the Curry Leaves Rice.

To make the rice, prepare dinner the rice in a pan, strain cooker, or Immediate Pot, and permit it to chill barely or heat up. In a small pan (kadai), warmth a tablespoon of ghee.

As soon as scorching, add a tablespoon of curry leaves podi, adopted by one cup of cooked rice. Combine every part nicely and serve scorching.

For an added crunch, you’ll be able to roast a papad to take pleasure in alongside this flavorful Karuveppilai Sadam.

Step-by-Step Information

The way to make Curry Leaves Powder

Put together Curry Leaves

1. Rinse the curry leaf stems completely in water. Unfold them on a kitchen serviette and allow them to dry naturally.

    Make sure that they’re nicely dried earlier than you proceed additional.

    curry leaves stems drying on a black and white checkered napkin.curry leaves stems drying on a black and white checkered napkin.

    2. Pluck the leaves. Discard leaves which have black or white spots or traces on them. Measure the plucked leaves utilizing a normal measuring American cup.

    You have to 1 cup tightly packed curry leaves. The burden of solely the curry leaves is about 20 grams.

    Put aside the kashmiri pink chilies, black pepper and different elements. For the pink chilies, take away the stems and the seeds.

    plucked curry leaves in a steel measuring cup.plucked curry leaves in a steel measuring cup.

    3. Place a small skillet or frying pan on the stovetop and warmth it. Let the pan develop into heat after which add 1 teaspoon of sesame oil (gingelly oil).

    Although sesame oil is historically used to make the podi, you’ll be able to skip it and use a impartial tasting oil.

    sesame oil in a cast iron skillet.sesame oil in a cast iron skillet.

    4. Add the curry leaves. 

    curry leaves in skillet.curry leaves in skillet.

    5. Combine them, very nicely with the oil.

    6. On low warmth, stirring usually, roast the leaves till crisp taking care that the leaves don’t brown however stay crisp. Hold the warmth to low or medium-low.

    roasting curry leaves in pan or skillet.roasting curry leaves in pan or skillet.

    7. Take away and set the roasted curry leaves apart on a plate.

    crispy roasted curry leaves on a white plate.crispy roasted curry leaves on a white plate.

    Roast Different Elements

    8. To the identical pan, add 2 to three dried kashmiri pink chilies. Stirring usually, roast till crisp and coloration modifications. Take away and put aside.

    dry red chillies in skillet.dry red chillies in skillet.

    9. All of the whereas, you’ll be able to preserve the warmth to low or medium and regulate it as wanted. Subsequent, add ½ teaspoon sesame oil to the identical pan. Add 1 tablespoon urad dal. 

    raw white urad dal in skillet.raw white urad dal in skillet.

    10. Stirring usually, roast the urad dal till golden however don’t burn. Roast on low or medium-low warmth. 

    Since I’ve used a forged iron skillet, it retains warmth. So, I needed to roast on low warmth.

    Take away the golden roasted urad dal and put aside.

    toasted/roasted golden urad dal in skillet.toasted/roasted golden urad dal in skillet.

    11. Add ½ teaspoon sesame oil or whichever oil you might be utilizing. Add 1 tablespoon chana dal.

    raw chana dal in skillet.raw chana dal in skillet.

    12. Stirring usually, roast till the lentils flip golden.

    roasted golden chana dal in skillet.roasted golden chana dal in skillet.

    13. When the chana dal turns golden, flip off the warmth. Add ⅛ teaspoon asafetida.

    a small tiny mound of asafoetida (hing) in skillet with the roasted chana dal.a small tiny mound of asafoetida (hing) in skillet with the roasted chana dal.

    14. Combine and stir. The asafoetida will prepare dinner within the residue warmth of the skillet or pan. 

    Take away the whole browned chana dal, asafoetida and oil combination and put aside.

    roasted chana dal mixed with hing in skillet.roasted chana dal mixed with hing in skillet.

    15. Subsequent, place 1 teaspoon tightly packed tamarind within the pan.

    small piece of tamarind in skillet.small piece of tamarind in skillet.

    16. Press with spatula to prepare dinner it. Flip it just a few occasions as wanted and prepare dinner till calmly scorching on low warmth. Don’t burn. Put aside.

    Be aware: You possibly can skip the tamarind.

    tamarind flattened and being cooked in the skillet.tamarind flattened and being cooked in the skillet.

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

    roasted ingredients to make curry leaves powder cooling on a white plate.roasted ingredients to make curry leaves powder cooling on a white plate.

    Make Curry Leaves Powder

    18. In a spice-grinder or mixer-grinder or excessive pace blender, add all of the roasted elements. Add ½ teaspoon salt or in line with style.

    roasted ingredients with salt in a blender jar.roasted ingredients with salt in a blender jar.

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

    Be aware: You can even add 1 teaspoon jaggery whereas grinding for a candy tangy style.

    ground karuveppilai podi in the blender jar.ground karuveppilai podi in the blender jar.

    Serving & Storage

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

    This herbaceous spiced nutty Karivepaku Podi will be combined with rice and eaten. You can even serve it as a podi combined with sesame oil, coconut oil or ghee with Idli or Dosa.

    Or select to perk up your meals with just a few teaspoons of the powder served as a facet condiment along with your on a regular basis meals.

    It retains nicely for about 2 to three weeks within the fridge.

    curry leaves powder scooped in a spoon.curry leaves powder scooped in a spoon.

    Step-by-Step Information

    The way to make Curry Leaves Rice

    1. First, prepare dinner 1 cup rice utilizing the tools you might be snug with – pot, pan, stovetop strain cooker, electrical rice cooker or Immediate Pot.

      Add water as wanted to prepare dinner the rice. Let the cooked rice cool or develop into heat. Gently fluff it.

      Be aware: You can even use just a few hours outdated leftover rice. 1 cup uncooked rice will make about 3 cups cooked rice.

      cooked rice in a pan.cooked rice in a pan.

      2. As soon as the rice is cooked, you’ve the choice to both combine the powder with it or mood it. 

      To make a easy Curry Leaves Rice, add 2 to 2½ tablespoons of the curry leaves podi to the rice. Combine and serve. You can even add just a few teaspoons of sesame oil, when you like.

      rice fluffed in pan with curry leaves powder sprinkled on top.rice fluffed in pan with curry leaves powder sprinkled on top.

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

      Warmth a pan or kadai (wok). Add 2 tablespoons sesame oil and let it develop into scorching however not smoking scorching.

      Add ½ teaspoon mustard seeds and allow them to crackle on medium-low to medium warmth.

      mustard seeds crackling in sesame oil in a wok.mustard seeds crackling in sesame oil in a wok.

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

      urad dal and mustard seeds in the wok or kadai.urad dal and mustard seeds in the wok or kadai.

      5. Once they begin turning gentle golden, add 10 to 12 chopped cashews or 2 tablespoons roasted peanuts.

      chopped cashews in wok with lightly golden urad dal and crackled mustard seeds.chopped cashews in wok with lightly golden urad dal and crackled mustard seeds.

      6. Fry till the cashews flip golden. The lentils would additionally flip golden by the point the cashews flip golden.

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

      golden cashews with the urad dal and mustard seeds in the kadai.golden cashews with the urad dal and mustard seeds in the kadai.

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

      curry leaves and asafoetida in the pan together with the golden cashews and spices.curry leaves and asafoetida in the pan together with the golden cashews and spices.

      8. Combine nicely.

      curry leaves and asafoetida mixed with cashews and spices.curry leaves and asafoetida mixed with cashews and spices.

      9. Flip off the warmth and add the cooked rice to the fried elements within the pan. Moreover add salt in line with style and a pair of to 2.5 tablespoons of the ready curry leaves powder.

      cooked rice, curry leaves powder and salt in the wok.cooked rice, curry leaves powder and salt in the wok.

      10. Combine completely. Verify style and add extra salt, if required. You can additionally add extra of the curry leaves powder when you like.

      rice mixed evenly with the tempered lentils, spices, curry leaves, cashews, curry leaves powder and salt to make karuveppilai sadam.rice mixed evenly with the tempered lentils, spices, curry leaves, cashews, curry leaves powder and salt to make karuveppilai sadam.

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

      curry leaves rice on a white plate with curry leaves powder in a jar and curry leaves sprig on the side.curry leaves rice on a white plate with curry leaves powder in a jar and curry leaves sprig on the side.

      Professional Ideas

      • Use of curry leaves: Use mature curry leaves for one of the best outcomes. Keep away from over-roasting or browning the leaves an excessive amount of; retain a few of their pure inexperienced coloration.
      • Including lentils: Make sure the lentils are fried evenly and completely to forestall any rawness, as undercooked lentils may cause abdomen discomfort.
      • Spice depth: This powder is delicate as a result of Kashmiri pink chilies are used. If utilizing different sorts, alter the amount to fit your desired stage of warmth and pungency.
      • Utilizing different taste enhancers: You possibly can add 1 teaspoon of jaggery whereas grinding for a delicate candy and tangy taste. Tamarind will be omitted, if most well-liked.
      • Coloration of the spice combine: The colour of the powder will fluctuate relying on the kind of pink chilies used.
      • Serving curry leaves podi: This curry leaves spice combine will be loved with idli or dosa, or combined with rice.

      FAQs

      What’s the goal of Curry Leaves Powder?

      Curry Leaves Powder is a flexible and flavorful spice mix generally utilized in South Indian delicacies. It enhances the flavour of dishes and is often combined with rice and ghee or sesame oil for a fast meal. Aside from its culinary use, it presents well being advantages comparable to aiding digestion, enhancing hair well being, and so on.

      Can I retailer Karuveppilai Podi for future use?

      Sure, Karuveppilai Podi will be saved in an hermetic container for two to three weeks at room temperature or longer within the fridge. Guarantee it’s fully cool earlier than storing.

      How a lot Karivepaku Podi to eat a day?

      The quantity of Karivepaku Podi to devour varies primarily based on private style and dietary wants. Usually, 1 to 2 teaspoons per day is enough to take pleasure in its taste and well being advantages when combined with rice or sprinkled over dishes. Moderation is vital to having fun with its dietary advantages with out overindulging in spices.

      What’s Karuveppilai Sadam?

      Karuveppilai Sadam, also referred to as Curry Leaves Rice, is a flavorful South Indian dish made by mixing cooked rice with a spice mix referred to as curry leaves podi, together with fragrant spices and typically nuts.

      What sort of rice is good for Curry Leaves Rice?

      Common short-grain or long-grain white rice, comparable to sona masoori or basmati, works nicely in Karuveppilai Sadam. Use rice that’s correctly cooked, cooled, and freed from clumps for one of the best outcomes when making ready tis dish.

      Extra Indian Spice Blends To Strive!

      Please you should definitely fee the recipe within the recipe card or depart a remark beneath when you’ve got made it. For extra vegetarian inspirations, Signal Up for my emails or observe me on Instagram, Youtube, Facebook, Pinterest or Twitter.

      curry leaves powder in a spoon.curry leaves powder in a spoon.

      Curry Leaves Powder | Curry Leaves Rice

      By Dassana Amit

      Curry Leaves Powder or Karuveppilai Podi is a dry, herby, spiced powder of recent curry leaves which were roasted and floor with roasted lentils and spices like dried pink chilies, black pepper, urad dal (black gram) and salt. Together with this, I’ve additionally shared the recipe of a flavorful Curry Leaves Rice that makes use of the identical powder.

      Prep Time 10 minutes

      Cook dinner Time 10 minutes

      Whole Time 20 minutes

      Forestall your display screen from going darkish whereas making the recipe

      Roasting Curry Leaves

      • Hold a small skillet or frying pan on the stovetop and warmth it. Let the pan develop into heat.

      • Add 1 teaspoon sesame oil.

      • Subsequent add curry leaves and blend with the oil.

      • On a low warmth stirring usually roast the leaves till they’re crisp taking care that the leaves don’t brown however stay crisp. Take care to not burn the leaves.

      • Take away the roasted curry leaves from the pan and set them apart in a plate.

      Roasting Spices & Lentils

      • Hold warmth to a low. In the identical pan, add the dry pink chillies.

      • Stirring usually roast till the chilies look crisp and their coloration modifications. Take away and put aside.

      • Subsequent to the identical pan, add ½ teaspoon sesame oil. Add the urad dal.

      • Stirring usually roast urad dal till golden however don’t burn. Fry on low to medium-low warmth and alter the warmth as wanted.

      • Take away the golden roasted lentils and set them apart.

      • Add ½ teaspoon sesame oil once more. Add the chana dal.

      • Roast the lentils till golden. Stir usually whereas roasting them for even cooking.

      • As soon as the chana dal turns golden, flip off the warmth and add asafoetida.

      • Combine and stir the asafoetida with the chana dal. The asafoetida will prepare dinner with the residue warmth of the pan.

      • Take away the roasted golden chana dal, asafoetida and oil combination and put aside.

      • Subsequent place the tamarind in pan. Press with spatula to prepare dinner it.

      • Flip it just a few occasions as wanted and prepare dinner till calmly scorching on a low warmth.

      • Don’t burn. Put aside the tamarind.

      Making Curry Leaves Powder

      • Let the roasted elements – curry leaves, lentils, spices and tamarind cool at room temperature.

      • As soon as cooled, add all the these roasted elements to a spice-grinder or mixer-grinder or a excessive pace blender.

      • Add ½ teaspoon salt or in line with style.

      • Grind to a tremendous or semi-fine powder.

      • Utilizing a spoon switch the curry leaves powder to a small glass jar or an air-tight container.

      Serving & Storage Recommendations

      • Retailer Curry Leaves Powder within the glass jar or an air-tight container in a cool dry place or within the fridge. This spice mix retains nicely for about 2 to three weeks within the fridge

      • You can both combine the curry leaves powder with steamed rice and a few sesame oil or take pleasure in it as a podi with idli or dosa.

      • The curry leaves podi additionally pairs nicely with curd rice.

      Making Curry Leaves Rice

      • To make the Curry Leaves Rice, both combine the curry leaves powder with steamed rice or you are able to do a tempering of spices and nuts as listed beneath.

      • You should utilize just a few hours leftover cooked rice or selected to prepare dinner uncooked rice in a pan, stovetop strain cooker, electrical rice cooker or Immediate Pot including water as wanted.

      • To do the tempering, first warmth sesame oil in a frying pan or kadai.

      • Add mustard seeds. When mustard seeds start to crackle, add the urad dal.

      • Fry the urad lentils till gentle golden.

      • Once they begin changing into gentle golden, add the chopped cashews.

      • Stirring continuous fry cashews till golden. The lentils would additionally flip golden by the point the cashews flip golden.

      • Add curry leaves and asafetida. Combine nicely.

      • Flip off warmth and add cooked rice, salt and curry leaves powder.

      • Combine completely and serve Curry Leaves Rice.

      • For some candy and tangy style within the curry leaves powder, add 1 teaspoon of jaggery whereas grinding.
      • Guarantee to make use of recent mature curry leaves for the optimum taste and style.
      • Don’t roast an excessive amount of or brown the curry leaves an excessive amount of. Hold some inexperienced coloration in them.
      • As an alternative of cashews, roasted peanuts can be utilized. 
      • Understand that the colour of the bottom powder or podi will fluctuate with the sort and sort of dry pink chillies you’ve used.
      • Make sure that to fry the lentils evenly and very well. They shouldn’t be uncooked.
      • This recipe will not be spicy as I’ve used kashmiri pink chillies. If utilizing another pink chillies, add much less or extra relying on the warmth and pungency you like.
      • The curry leaves podi will be eaten with idli or dosa as nicely.
      • Be aware that the approximate diet information is for the whole curry leaves powder comprised of the recipe.

      Diet Information

      Curry Leaves Powder | Curry Leaves Rice

      Quantity Per Serving

      Energy 440 Energy from Fats 99

      % Each day Worth*

      Fats 11g17%

      Saturated Fats 1g6%

      Polyunsaturated Fats 3g

      Monounsaturated Fats 3g

      Sodium 585mg25%

      Potassium 51mg1%

      Carbohydrates 65g22%

      Fiber 23g96%

      Sugar 3g3%

      Protein 21g42%

      Vitamin A 18154IU363%

      Vitamin B1 (Thiamine) 0.2mg13%

      Vitamin B2 (Riboflavin) 1mg59%

      Vitamin B3 (Niacin) 5442mg27210%

      Vitamin B6 0.01mg1%

      Vitamin C 9465mg11473%

      Vitamin E 0.1mg1%

      Vitamin Okay 2µg2%

      Calcium 2007mg201%

      Vitamin B9 (Folate) 55599µg13900%

      Iron 4mg22%

      Magnesium 110mg28%

      Phosphorus 142mg14%

      Zinc 0.5mg3%

      * P.c Each day Values are primarily based on a 2000 calorie weight loss program.


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