This curry powder complements Idli and Dosa or can be mixed with rice. It can also be sprinkled over any Vegetable Poriyal.
Please try these other curry leaves recipes.
Curry Leaves Kuzhambu
Difficulty: EasyThis kuzhambu is made with curry leaves, thuvar dhal, bengal gram dhal, coriander seeds, pepper and coconut gratings. We can also add a few garlic flakes and sambar (pearl) onions while seasoning.
Curry Leaves Pottukadalai Chutney
Difficulty: EasyThis quick chutney is made with curry leaves and pottukadalai dhal.
Curry leaves Rice
Cooks in 70 minutesDifficulty: EasyA flavored rice made with curry leaves and garnished with cashew nuts.
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Curry Leaves (Kariveppilai) Powder
Course: Masala PowdersCuisine: Indian, TamilDifficulty: Easy10
servings5
minutes10
minutesDiscover the perfect accompaniment for your Idli and Dosa – a flavorful curry leaves powder. Enhance your meals with this versatile spice blend. This can also be sprinkled over any Vegetable Poriyal.
Ingredients
Curry Leaves – 1 cup
Bengal Gram Dhal – 2 tablespoons
Urad Dhal – 1 tablespoon
Asafoetida – a small gooseberry size
Red Chillies – 3 to 4 Nos
Tamarind – a gooseberry size
Coriander Seeds – 1 tablespoon
Cumin (Jeeragam) – 1 teaspoon
Garlic Flakes – 2 (small size)
Salt – 1 teaspoon or as per taste
Oil – 1 to 2 teaspoons
Directions
- Heat some oil in a pan, and then separately fry the coriander seeds, jeeragam, bengal gram dhal, urad dhal, asafoetida, red chillies, tamarind, and garlic flakes.
- Fry the curry leaves for 1-2 seconds and then switch off the stove.
- Allow the ingredients to cool and then grind them into a coarse powder in a mixie, adding salt.
- This powder can be added to hot rice with a teaspoon of ghee or gingelly oil, and goes well with idli/dosa too.
Recipe Video
Notes
- This curry leaves powder can also be used to sprinkle over any vegetable poriyal.
Delicious! Love curry leaves! 🙂
A slight variation to the above is by roasting the curry leaves in microwave for say 2 minutes and crushing the dries leaves by hand to a coarse power to be mixed with a pinch of salt and eaten with hot white rice.
K.R.Parimala Chennai 87
Hi Parimala,
Thank you for sharing the quick version of this podi.
Curry leave podi was appriciated by my amma,
thank you very much, 🙂
Hi Prabha,
Glad to note that this recipe is appreciated by your Amma.
How long we can keep this podi in shelf ? Do we need to refrigerate?
Hi Gandhi,
It stays good for few weeks without refrigeration.
Thank you very much for your reply
Where will I get the kerala dish- “Inchi Puli” a made out of tamarind and ginger in Chennai?
or else give me the actual kerala receipe
Hi Lakshmi,
You may try it in “Grand Sweets” / “Adyar Ananda Bhavan” / “Krishna Sweets” or any other shops which sell pickles. I will try this recipe and post it soon.
thank you kamala,
I saw your inchi puli recipe
Hi mam,
When i prepare pal payasam, soon it gets solid.
How to keep pal payasam as liquid for long time
Hi Thilaga,
To keep Pal Payasam liquid for long time, you have to reduce the quantity of rice and increase the quantity of milk. Still you find it solid, then before serving add little boiled milk to the payasam and make it liquid.
Hi aunty,this powder is really good I have made it 3-4times.my daughter 8 yrs old jus loves this.no better way to karuvepilai. Tried quiet a number of recipes from ur site.started eating veggies in a flavorful way. Please aunty do post recipe for filter coffee.think somebody else also had enquired.this podi gets over in a weeks time. So good.hameeda
Hi Hameeda,
Thank you for your kind feed back. Filter Coffee recipe is coming soon….???
i need to know the receipe of rose cookies – a famous snack in nagarkoil
Check this link: http://www.kamalascorner.com/snacks/acchu-murukku.html