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.
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.