Curry leaves powder/karivepaku podi Recipe

Cooking Directions

• STEP 1.Wash and dry curry leaves thoroughly.
• STEP 2.Heat a pan and dry roast the curry leaves until they turn crispy and fragrant.
• STEP 3.In the same pan, dry roast other spices like urad dal, chana dal, red chilies, and cumin seeds until they turn golden brown.
• STEP 4.Allow all the roasted ingredients to cool down completely.
• STEP 5.Grind the roasted curry leaves and spices into a fine powder using a blender or spice grinder.
• STEP 6.Store the curry leaves powder in an airtight container and use it as needed.
• STEP 7.To serve, sprinkle the powder on rice, idli, dosa, or any other dish for added flavor.

Cooking Tips

• Make sure to wash and dry the curry leaves thoroughly to remove any dirt or moisture.
• Roast the curry leaves and spices on low heat to prevent burning and ensure even browning.
• You can adjust the spiciness of the powder by adding more or fewer red chilies.
• For a variation, you can also add roasted peanuts or sesame seeds to the powder for extra crunch and flavor.

Storage and Serving

• Store the curry leaves powder in an airtight container in a cool and dry place.
• It can be stored for up to 2-3 months.
• Serve the powder as a condiment or seasoning for various South Indian dishes.
• You can also mix it with oil or ghee to make a flavorful paste for marinating meats or vegetables.