Recipe Cooked, Photographed and Written by Praveena
PrepTime:5 mins CookTime:15 mins Cuisine:Indian
Table of Contents⇓ Recipe Card⇓
Andhra Karivepaku Podi / Easy Curry Leaves Spice Powder, is a healthy blend of spices along with the fresh green curry leaves. This combination makes the quintessential South Indian condiment with earthy aroma of curry leaves and bold flavours of spices.
Packed with nutrients and bursting with flavour, Curry Leaf Chutney powder / Kadi Patta Spice Blend, (curry Leaves are called as ‘Kadi Patta’ in Hindi), this versatile podi elevates even the simplest of meals.
Whether mixed with hot rice and a drizzle of ghee or used as a flavourful side for idlis and dosas, this spice powder is a must-have in every kitchen.
Let’s dive into the recipe for this fragrant and health-boosting delight, South Indian Brahmin style Karivepaku Podi!
Table of Contents:
Click to Expand / Collapse
- How to use, ‘South Indian Curry Leaves Podi / Karivepaku Karam Podi’:
- Other recipes from my blog:
- Step wise pics Procedure for ‘Curry Leaves Spice Powder / Karivepaku Podi’:
- Prep Work:
- Cooking:
- Grinding:
- Tips & Storage:
- Result:
- Recipe Card & Print:
How to use, ‘South Indian Curry Leaves Podi / Karivepaku Karam Podi’:
White Rice: Mix this Karivepaku Podi with steamed hot rice, add a dollop of ghee or sesame oil. Serve it with a side of papad/curd to make a simple complete meal.
In Stir Fries: To get that aromatic twist add a tablespoon of this spice mix to the vegetable stir fries like>> Broccoli – Carrot Stir Fry , Cauliflower, Carrots & Peas Stir Fry, Bhindi (Okra) Peanut Dry Curry (Air Fryer, Stove Top) and roasted veggies like>> Simple Indian Curried Broccoli in Air Fryer or Stove Top , Arbi Roast (Air Fryer & Stove Top)
For Curries: Add 1 or 2 teaspoons of this freshly ground curry leaf powder,
Indian Breakfast: Use this Spicy Curry Leaves Podi as a great accompaniment for South Indian breakfast items like Upma, Idli, Dosa, Uthappam.
Salad Topping: Sprinkle this spice powder onto simple salads especially for lentil based salads to get that extra spicy tinge.
Other recipes from my blog:
Before starting to cook, don’t forget to see the Tips mentioned at the end.
Spice Powder recipes collection⇒ Powder / Podi
Chutney Recipes collection⇒ Chutney / Pachchadi / Dip
Indian Meal Platters collection⇒ Bhojanam / Thali / Meal Platter
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Ingredients:
- Curry Leaves / Karivepaku / Kadhi Patha – 1½ cups (pressed)
- Chana Dal / Senagapappu – ¼ cup
- Urad Dal / Mianapappu – ¼ cup
- Dhaniya / Whole Coriander Seeds – ¼ cup
- Jeera / Cumin Seeds – ½ tablespoon
- Whole Dry Red Chillies – 15 to 20 count
- Cooking Oil – 1 tablespoon (optional)
- Salt – 1½ to 2 teaspoons
- Hing / Inguva / Asafoetida – ¼ teaspoon
- Dry Tamarind / Imli / Chinthapandu – ½ tablespoon ball size
- Fresh Garlic cloves – 10 (optional)
Special Ingredients:
Step wise pics Procedure for ‘Curry Leaves Spice Powder / Karivepaku Podi’:
Prep Work:
Gather all the ingredients at one place. Wash and pat dry the curry leaves. There shouldn’t be any trace of wetness at all.
Cooking:
Put a frying pan on stove top over medium flame. Add all these>> chana dal / senagapappu, urad dal / minapappu, coriander seeds / dhaniya, cumin seeds / jeera.
Dry roast all of them together by stirring continuously without stopping. Might take 10 mins.
When the pulses / dal turn golden in colour, switch the flame off.
Immediately add the dry red chillies. Keep stirring let them fry with the existing heat.
Transfer everything into a spice grinder / mixie. Let it cool down.
Put the frying pan back on stove top over medium flame. Add the oil, let it heat.
Transfer all the curry leaves into the pan. Let them fry while you keep stirring.
Stop the flame when the leaves stop making the chirpy noise. Or else until the leaves become dark in colour & crunchy.
When the flame is switched off, add the dry tamarind to the pan. Let everything cool down.
Grinding:
Once cooled down, transfer all the fried ingredients into a spice grinder. Add the salt, asafoetida (hing) as well.
Grind everything into coarse powder. Do not make a paste.
Transfer the Spiced Curry Leaves Powder into a dry, clean, air tight container. Done!
Tips & Storage:
- Adjust the salt & spice as per your taste.
- Keep stirring continuously while roasting the ingredients, so that they do not burn.
- Adding Garlic: Add the fresh garlic cloves (10) to the frying pan along with the curry leaves. This is optional ingredient, which I did not add.
- Using Dry Curry Leaves: In this case you do need to fry the curry leaves. Just add them to the dry roasted spices and grind.
- Storage: Transfer the powder into a clean, dry, air tight container and store it in a dry place.
- Karivepaku Karam Powder, stays fresh and good for up to 1 month.
- Later on, the spice might reduce and the flavour would fade out a bit. It is still edible.
Result:
- This, Satvic style that is No Onion No Garlic Curry Leaves Podi, is a perfect blend of health and taste in every spoonful.
- It is a vibrant addition to South Indian cuisine, bringing a burst of flavour and aroma to the table.
- Whether you use it as a dip or a condiment or to spice up your side dishes, the Karivepaku Karam Podi is definitely going to enhance your taste buds.
Recipe Card & Print:
Karivepaku Karam Podi / Curry Leaves Spice Powder (South Indian)
Spicy Karivepaku Podi / KadiPatta Powder, is a storage friendly South Indian style Curry Leaves Spice Powder. Recipe below has step wise pics & tips.
- 1½ cups Curry Leaves / Karivepaku / Kadhi Patha (pressed)
- ¼ cup Chana Dal / Senagapappu
- ¼ cup Urad Dal / Mianapappu
- ¼ cup Dhaniya / Whole Coriander Seeds
- ½ tablespoon Jeera / Cumin Seeds
- 15 to 20 count Dry Red Chillies
- 1 tablespoon Cooking Oil
- 1½ – 2 teaspoons Salt (or as per taste)
- ¼ teaspoon Hing / Inguva / Asafoetida
- ½ tablespoon Dry Tamarind / Imli / Chinthapandu – ½ tablespoon ball size (at last after switching the flame off add this)
1cup=250ml; ¾ cup=180ml; ½cup=125ml; 1 tbsp=14ml; 1 tsp = 4ml
-
Gather all the ingredients at one place. Wash and pat dry the curry leaves. There shouldn’t be any trace of wetness at all.
-
Put a frying pan on stove top over medium flame. Add all these>> chana dal / senagapappu, urad dal / minapappu, coriander seeds / dhaniya, cumin seeds / jeera.Dry roast all of them together by stirring continuously without stopping. Might take 10 mins.
-
When the pulses / dal turn golden in colour, switch the flame off. Immediately add the dry red chillies. Keep stirring let them fry with the existing heat.
-
Once cooled down, transfer all the fried ingredients into a spice grinder. Add the salt, asafoetida (hing) as well.Grind everything into coarse powder. Do not make a paste.
-
Transfer the Curry Leaves Podi into a dry, clean, air tight container. Done!
Please see the MAIN POST for recipe with step wise PICS & TIPS!
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