Sizzling Tastebuds, Spice Powders

Karivepalai Podi ~ Curry leaf Spice Powder

This podi is a delicious, Vegan + GF iron-rich Spice powder (Condiment) made with Curry leaves, lentils and basic spices. Eaten with steamed rice or with Idli / Dosa. 

Like the Chutney Pudi (Lentil spice powder) is to Karnataka, this Karivepalai Podi Or Curry leaf Spice powder is to Tamilnadu. I make this infrequently, but the end of last week saw my pantry inundated with curry leaves, and then I decided to make this. Both hubby and me love curry leaf, even in the whole form and I am told regular intake of this leaf reduces greying and hair fall too !

For those fussy adults and kids who pick out the curry leaves from the dishes, this is a sneaky, yet healthy way to include the leaves in everyday cooking.

I love the fried and crushed curry leaves in most South Indian Bhakshanams (fried snacks) , Chivda and Neer Mor (Light and frothy buttermilk). More health benefits of this leaf can be found here

This podi is a delicious, Vegan + GF iron-rich Spice powder (Condiment) made with Curry leaves, lentils and basic spices. Eaten with steamed rice or with Idli / Dosa.Pin

Another spice powder we have started to love a lot with our Idli / Dosa is this Flaxseed Molagapodi. These podis / Homemade Spice powders are lifesavers for they make for a quick meal when one has just come home after a long trip , or is too tired to cook a full meal. Mix these podis with cooked rice and some sesame oil or serve it with some dosa / Uttapam/ Idli for a quick side dish too .You can also top this over some sevai (cooked vermicelli) or soaked poha for a twist to the usual breakfast !

Pin
Curry leaf plant

Shall we go to today’s recipe then? Eaten primarily with Steamed rice and sesame oil as Karivepalai Saadam, you may have it even with Dosa / Idli .

Takes under 20 minutes to prepare about 100 gm of this podi (Spice Powder).

Tips to make the perfect Curry leaf podi with longer shelf life

  1. Wash and dry the leaves thoroughly before roasting and grinding it, else its shelf life will be drastically reduced. I have dehydrated the washed and wiped leaves in an airfryer on low heat. You can sun dry it or use the microwave to practically make it dry.
  2. Roast all ingredients on a low flame, else the powder will turn bitter
  3. Cool the mixture thoroughly and then powder in the method shown in the video / recipe below.
  4. Just blitz for a few seconds once the dried leaves are in the spice blender. The heat may oxidise the spice powder to turn dark
  5. Make small batches of these podi for greater freshness
  6. Use a wooden / steel DRY spoon always when taking out small batches of podi

Check out similar spice powders / Condiments that you may like:

Flaxseed Molagapodi
Flaxseed Molagapodi or Flaxseed Spiced Lentil Powder is a spicy condiment made in South India. It is served with Idli, Dosa, uttapams or with steamed rice.  
Check out this recipe
Flaxseed Molagapodi or Flaxseed Spiced Lentil Powder is a spicy condiment made in South India. It is served with Idli, Dosa, uttapams or with steamed rice.
Lasanachi Chutney | Maharashtrian Dry Garlic Chutney Powder
Lasanachi Chutney or Vada pav chutney is a dry chutney powder used as a spicy, pungent accompamiments to Bhakri, Rice, Thalipeeth and Vada Pav.
Check out this recipe
Navaratri Sundal Podi + how to make Karamani Sundal using Sundal Podi
Sundal Podi is a ubiquitous spice powder mix used to season Sundal (or legume Stir fry). It can also be used in vegetable stir fries as an aromatic seasoning.
Check out this recipe
Sundal Podi is a ubiquitous spice powder mix used to season Sundal (or legume Stir fry). It can also be used in vegetable stir fries as an aromatic seasoning.
Moringa Spice Powder | Murungai Keerai Molagapodi
Moringa Spice Powder | Murungai Keerai Molagapodi is a spice powder/ condiment made with mixed lentil & super food moringa leaves. Served with Steamed rice or Idli-Dosa
Check out this recipe
Moringa Spice Powder | Murungai Keerai Molagapodi is a spice powder/ condiment made with mixed lentil & super food moringa leaves. Served with Steamed rice or Idli-Dosa

Prep time : 10 mins. Grinding time: about 10 mins. Makes :approx 100 – 150 gms.

Ingredients:

  • 1 cup Curry leaves (about 50 – 75 stalks, cleaned washed and air dried) 
  • 2 TBSP Split Black gram (Urad dal) 
  • 2 tsp Cumin seeds (Jeeragam)
  • 1/2 tsp Black Pepper (Milagu)
  • 1 TBSP Bengal Gram (Channa Dal)
  • 1 tsp Coriander seeds (Dhaniya)
  • 1/2 tsp Asafoetida (skipo for GF)
  • 1 tsp Salt
  • 3 tsp oil (you will need slightly more if the leaves aren’t air dried)
  • 1 TBSP Jaggery (Opt, to round off )
  • 4 Red chillies (not Kashmiri variety)

How to make Karivepalai Podi at home

  1. De-stalk all the curry leaves. Wash once / wipe with a wet kitchen towel
  2. Either Sun dry them till crispy on spread them on a paper / foil towel and dehydrate them in air fryer / microwave till all external moisture has evaporated.
  3. Proceed with rest of the steps as detailed in the video embedded 
  4. Cool the podi / spice powder throughly and store in an airtight glass / stainless steel container. Avoid plastic containers, even if they are certified plastic. 
  5. Use with a sterile dry spoon. 
  6. Lasts for upto 30-45 days without refrigeration if stored well.
This podi is a delicious, Vegan + GF iron-rich Spice powder (Condiment) made with Curry leaves, lentils and basic spices. Eaten with steamed rice or with Idli / Dosa.Pin

Karivepalai Podi ~ Curry leaf Spice Powder

Kalyani
This podi is a delicious, Vegan + GF iron-rich Spice powder (Condiment) made with Curry leaves, lentils and basic spices. Eaten with steamed rice or with Idli / Dosa. 
No ratings yet
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Condiment, Spice Powders
Cuisine South Indian, Tambrahm, Tamilnadu Cusine
Servings 100 grams
Calories 6 kcal

Equipment

  • Thick Bottomed Pan
  • Slotted Spoon
  • Spice Grinder

Ingredients
  

  • 1 cup Curry Leaves about 50 – 75 stalks, cleaned washed and air dried
  • 2 TBSP split black gram Urad dal
  • 2 tsp Cumin seeds Jeeragam
  • 1/2 tsp Black Pepper Milagu
  • 1 TBSP Bengal Gram Channa Dal
  • 1 tsp Coriander seeds Dhaniya
  • 1/2 tsp Asafoetida skipo for GF
  • 1 tsp Salt
  • 3 tsp oil you will need slightly more if the leaves aren’t air dried
  • 1 TBSP Jaggery Opt, to round off
  • 4 Red chillies not Kashmiri variety

Instructions
 

  • De-stalk all the curry leaves. Wash once / wipe with a wet kitchen towel
  • Either Sun dry them till crispy on spread them on a paper / foil towel and dehydrate them in air fryer / microwave till all external moisture has evaporated.
  • Proceed with rest of the steps as detailed in the video embedded
  • Cool the podi / spice powder throughly and store in an airtight glass / stainless steel container. Avoid plastic containers, even if they are certified plastic.
  • Use with a sterile dry spoon.
  • Lasts upto 30-45 days without refrigeration if stored well.

Notes

Tips to make the perfect Curry leaf podi with longer shelf life

  1. Wash and dry the leaves thoroughly before roasting and grinding it, else its shelf life will be drastically reduced.
  2. I have dehydrated the washed and wiped leaves in an airfryer on low heat. You can sun dry it or use the microwave to practically make it dry.
  3. Roast all ingredients on a low flame, else the powder will turn bitter
  4. Cool the mixture thoroughly and then powder in the method shown in the video / recipe below.
  5. Just blitz for a few seconds once the dried leaves are in the spice blender. The heat may oxidise the spice powder to turn dark
  6. Make small batches of these podi for greater freshness
  7. Use a wooden / steel DRY spoon always when taking out small batches of podi

Nutrition

Serving: 100gCalories: 6kcalCarbohydrates: 1gProtein: 0.3gFat: 0.2gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 35mgPotassium: 3mgFiber: 0.2gSugar: 0.1gVitamin A: 185IUVitamin C: 95mgCalcium: 21mgIron: 0.1mg
Keyword Curry leaves powder, Homemade Spice Powders, Karivepalai Podi, Paruppu Podi, Side dish for Idli Dosa, Sides, Spice Powder, Spice Powders
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5 Comments

  1. KrithisKitchen

    My favorite… I too made karuvepilai thovayal..
    To answer your question, You could definitely send grilled sandwich to my event..

    http://krithiskitchen.blogspot.com
    Event: Serve It – Grilled/Barbequed/Tandoored

  2. Priya Sreeram

    nice post- the curry powder looks good- make it the same way and hey loved the click !

  3. Great clicks. Happy to follow you. Hope you will visit me too.
    Show and Tell
    Event – LGSS_Potato

  4. Hi,

    I am visiting your blog for the first time. This kariveppilai podi(Curry powder) is perfect. Love it.

    Cheers,
    Uma
    https://umaskitchenexperiments.blogspot.com

  5. Thanks for the lovely curry podi..looks good..

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