• Preeth C.Vijay

Karuveppillai Podi/ Curry Leaves Powder

Curry leaves has anti inflammatory benefits, it keeps blood sugar level under control, its antibacterial too. This tiny leave comes with bundle of health benefits. We use it more in our kitchen for the flavor it gives in a dish but then we also easily discard it while eating. One excellent way to attain all the benefits of curry leaves is through this powder. This powder when mixed with rice and ghee tastes the best.

Its a perfect lunch box recipe. Just mix the powder with little sesame oil or ghee. Temper the rice with mustard seeds and some more fresh curry leaves. And you are done. Side dish? Guess some fryums are enough for this rice to make your tummy happy.


Curry leaves 1 cup

Pepper 1 and 1/2 teaspoon

Jeera 1 and 1/2 teaspoon

Urad dal 1 tablespoon

Toor dal 1 tablespoon

Chana dal 1 tablespoon

Dry red chilli 2 or 3

Asafoetida 1 teaspoon

Tamarind one small piece

Oil 1 teaspoon

Salt as needed

How to Start?

Wash and pat dry the curry leaves. Heat a kadai and dry roast the curry leaves in a medium flame until it turns crisp.

Now dry roast pepper and jeera together until nice aroma arises. Set aside. In the same kadai, dry roast all the dals together. Keep the flame low and make sure you do not burn the dals. Once the dal turns golden brown color transfer it to a plate.

Add a teaspoon of oil and fry dry red chilli and tamarind together for a minute.

Once everything cool down, transfer it to a blender, add asafoetida and salt. Grind it into a fine powder or coarse powder as per your preference. If using for rice grind it into a smooth fine powder.

This is can also be ground into a coarse powder and used as a side dish for idli/dosa drizzled with sesame oil.

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