Curry Leaves Powder, also known as Karuveppilai Podi or Karivepaku Podi, is a fragrant and spiced powder made from fresh curry leaves that have been roasted and ground together with lentils and spices such as dried red chilies, black pepper, asafetida, and salt. This healthy condiment is a staple in South Indian cuisine. Additionally, I will share a delightful recipe for Curry Leaves Rice, or Karuveppilai Sadam, that utilizes this flavorful powder. It’s definitely worth a try!
About Curry Leaves Powder
Curry Leaves Powder, known as Karuveppilai Podi in Tamil and Karivepaku Podi in Telugu, is a beloved dry spice mix found in many South Indian households.
This aromatic blend is typically enjoyed with rice, often accompanied by sesame oil or ghee. The terms ‘karuveppilai’ and ‘karivepaku’ refer to curry leaves, while ‘podi’ translates to ground powder.
Fresh curry leaves are the star ingredient in this blend, celebrated not only for their unique flavor but also for their health benefits, such as aiding digestion and promoting hair health.
For an alternative, consider trying a flavorful Curry Leaves Chutney made with plenty of curry leaves, fresh coconut, and spices.
The curry leaves are first roasted to enhance their robust flavor. This powder mix also includes dried red chilies and black pepper, which add a touch of heat and spiciness.
Lentils like chana dal (Bengal gram) and urad dal (black gram) contribute an earthy and nutty taste, while tamarind introduces a tangy note that balances the heat from the chilies and pepper.
A hint of asafoetida (hing) further elevates the flavor of this Karuveppilai Podi mix. For a milder version, Kashmiri red chilies can be used, while medium-hot red chilies will yield a spicier podi. However, very hot chilies may make the blend overly fiery.
Each ingredient, including herbs, lentils, spices, and tamarind, is roasted individually with a bit of oil, then cooled and ground into a fine powder.
Once prepared, store the Karivepaku Podi in an airtight container to maintain its freshness and aroma. This recipe yields a small batch of curry leaves podi; feel free to adjust the ingredient quantities if you plan to use it regularly.
About Curry Leaves Rice
In this section, I will guide you on making a delicious Curry Leaves Rice, also known as Karuveppilai Sadam. With the curry leaves podi prepared in advance, this rice dish can be made quickly and pairs perfectly with curd, rasam, papad, or chips for a complete meal.
While my recipe includes steps for frying spices and cashews for added flavor, you can skip these if you prefer a simpler version of Curry Leaves Rice.
To make the rice, cook the rice in a pan, pressure cooker, or Instant Pot, and allow it to cool slightly. In a small pan (kadai), heat a tablespoon of ghee.
Once hot, add a tablespoon of curry leaves podi, followed by one cup of cooked rice. Mix everything well and serve hot. For an added crunch, consider roasting a papad to enjoy alongside this flavorful Karuveppilai Sadam.
How to Make Curry Leaves Powder
Prepare Curry Leaves
1. Rinse the curry leaf stems thoroughly in water. Spread them on a kitchen towel and allow them to dry naturally.
Make sure they are completely dried before proceeding.
2. Pluck the leaves, discarding any that have black or white spots. Measure the plucked leaves using a standard measuring cup; you will need 1 cup tightly packed curry leaves, weighing about 20 grams.
3. Set aside the Kashmiri red chilies, black pepper, and other ingredients. For the red chilies, remove the stems and seeds.
4. Heat a small skillet on the stovetop. Once warm, add 1 teaspoon of sesame oil (gingelly oil). While sesame oil is traditional, you may use a neutral oil if preferred.
5. Add the curry leaves and mix well with the oil.
6. On low heat, stirring often, roast the leaves until crisp, ensuring they do not brown. Remove and set aside.
Roast Other Ingredients
7. In the same pan, add 2 to 3 dried Kashmiri red chilies. Stirring often, roast until crisp and their color changes. Remove and set aside.
8. Keep the heat low. Add ½ teaspoon sesame oil to the same pan and add 1 tablespoon urad dal. Stirring often, roast the urad dal until golden, taking care not to burn it.
9. Remove the golden roasted urad dal and set aside.
10. In the same pan, add another ½ teaspoon sesame oil and 1 tablespoon chana dal. Stirring often, roast until golden.
11. When the chana dal turns golden, turn off the heat and add ⅛ teaspoon asafetida. Mix well; the asafetida will cook in the residual heat of the skillet.
12. Next, place 1 teaspoon tightly packed tamarind in the pan. Press with a spatula to cook it, turning it occasionally until it is lightly heated. Set aside.
13. Allow all the roasted spices, curry leaves, tamarind, and lentils to cool completely to room temperature.
Make Curry Leaves Powder
14. In a spice grinder or high-speed blender, add all the roasted ingredients along with ½ teaspoon salt (or to taste). Grind to a fine or semi-fine powder.
15. Transfer the curry leaves powder to a small glass jar or an airtight container for storage.
Serving & Storage
16. Store Karuveppilai Podi in an airtight container in a cool, dry place or refrigerate. This herbaceous, spiced, nutty blend can be mixed with rice or served as a condiment with idli or dosa.
17. It keeps well for about 2 to 3 weeks in the refrigerator.
How to Make Curry Leaves Rice
1. First, cook 1 cup of rice using your preferred method—pot, pan, stovetop pressure cooker, electric rice cooker, or Instant Pot. Add water as needed and let the cooked rice cool or warm slightly. Gently fluff it.
2. Once the rice is cooked, you can either mix the powder into it or temper it. For a simple Curry Leaves Rice, add 2 to 2½ tablespoons of the curry leaves podi to the rice, mix, and serve. Optionally, you can add a few teaspoons of sesame oil.
3. To prepare Karuveppilai Sadam with tempering, heat a pan or kadai (wok) and add 2 tablespoons of sesame oil. Let it heat until hot but not smoking.
4. Add ½ teaspoon mustard seeds and allow them to crackle over medium-low to medium heat.
5. Add ½ teaspoon urad dal and fry until golden.
6. When they start turning light golden, add 10 to 12 chopped cashews or 2 tablespoons of roasted peanuts.
7. Fry until the cashews turn golden. The lentils should also turn golden by this time. For roasted peanuts, fry them for about a minute.
8. Add a pinch of asafoetida and 8 to 10 curry leaves. Mix well.
9. Turn off the heat and add the cooked rice to the fried ingredients in the pan. Add salt to taste and 2 to 2.5 tablespoons of the prepared curry leaves powder.
10. Mix thoroughly. Check the taste and add more salt if needed. You can also add more curry leaves powder if desired.
11. Serve Curry Leaves Rice warm or at room temperature.
Expert Tips
- Use of curry leaves: Opt for mature curry leaves for the best flavor. Avoid over-roasting them to retain some of their natural green color.
- Adding lentils: Ensure the lentils are fried evenly to avoid any raw taste, as undercooked lentils can cause discomfort.
- Spice intensity: This powder is mild due to the use of Kashmiri red chilies. Adjust the quantity of other types of chilies to suit your desired heat level.
- Using other flavor enhancers: For a subtle sweet and tangy flavor, consider adding 1 teaspoon of jaggery while grinding. You may skip the tamarind if preferred.
- Color of the spice mix: The color of the powder will vary based on the type of red chilies used.
- Serving curry leaves podi: This spice mix can be enjoyed with idli or dosa, or mixed with rice.
FAQs
Curry Leaves Powder is a versatile spice blend commonly used in South Indian cuisine. It enhances the flavor of dishes and is typically mixed with rice and ghee or sesame oil for a quick meal. Additionally, it offers health benefits such as aiding digestion and improving hair health.
Yes, Karuveppilai Podi can be stored in an airtight container for 2 to 3 weeks at room temperature or longer in the refrigerator. Ensure it is completely cool before storing.
The amount of Karivepaku Podi to consume varies based on personal taste and dietary needs. Generally, 1 to 2 teaspoons per day is sufficient to enjoy its flavor and health benefits when mixed with rice or sprinkled over dishes. Moderation is key.
Karuveppilai Sadam, or Curry Leaves Rice, is a flavorful South Indian dish made by mixing cooked rice with a spice blend called curry leaves podi, along with aromatic spices and sometimes nuts.
Regular short-grain or long-grain white rice, such as sona masoori or basmati, works well in Karuveppilai Sadam. Use properly cooked, cooled rice that is free of clumps for the best results.
