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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.

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. 
5 from 4 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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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