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Curry Leaves (Kariveppilai) Powder

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 (Kariveppilai) Powder

Recipe by S Kamala
Recipe rating: 4.0 from 1 votes
Course: Masala PowdersCuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



Discover 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.


  • 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


  • 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


  • This curry leaves powder can also be used to sprinkle over any vegetable poriyal.
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