Karivepaku Podi
A fragrant and spicy South Indian spice powder, also known as curry leaf powder. Made with roasted curry leaves, lentils, and spices, it's a versatile condiment perfect for mixing with hot rice and ghee, or sprinkling over idli and dosa.
For 16 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Curry Leaves
- b.Wash the curry leaves thoroughly under running water. Shake off excess water.
- c.Pat them completely dry with a clean kitchen towel, then spread them on a plate or cloth to air dry for 30-60 minutes. Ensuring they are bone-dry is crucial for the podi's shelf life.
- 2
Step 2
- a.Roast the Ingredients
- b.Heat a heavy-bottomed pan or kadai on low-medium heat. Add the dry curry leaves and roast, stirring frequently, for 5-7 minutes until they become very crisp and aromatic. They should crumble easily when pressed. Remove and set aside.
- c.In the same pan, add the sesame oil. Once warm, add the urad dal and chana dal. Roast on low heat for 4-5 minutes, stirring continuously, until they turn light golden brown and fragrant.
- d.Add the dried red chilies, coriander seeds, and cumin seeds. Continue roasting for another 2-3 minutes until the spices are aromatic.
- e.Finally, add the piece of tamarind and the optional garlic cloves. Sauté for 1 more minute. Turn off the heat.
- 3
Step 3
- a.Cool the Mixture
- b.Transfer all the roasted ingredients, including the curry leaves, to a large plate or tray.
- c.Spread them out in a single layer and allow them to cool down completely to room temperature. This step is essential to prevent the podi from becoming sticky or clumpy when ground.
- 4
Step 4
- a.Grind the Podi
- b.Once completely cooled, transfer the entire mixture to a dry blender jar or spice grinder.
- c.Add the salt and asafoetida (hing).
- d.Grind in short pulses to a slightly coarse powder. Avoid grinding continuously, as the heat can release oils and make the powder clump together.
- 5
Step 5
- a.Cool and Store
- b.Spread the ground podi on a plate and let it cool for another 10-15 minutes to release any heat from grinding.
- c.Transfer the cooled podi to a clean, dry, airtight glass jar. Store at room temperature for up to a month.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use fresh, tender curry leaves for the best aroma and flavor.
- 2Ensure leaves are bone-dry before roasting to prevent spoilage and ensure a crisp texture.
- 3Roast everything on a consistent low-to-medium flame to avoid burning, which can make the podi bitter.
- 4Cool the roasted mixture completely before grinding. Grinding while warm will release moisture and oils, making the powder clump.
- 5Grind in short pulses rather than continuously to achieve a perfect texture and prevent the grinder from heating up.
- 6Store in a sterile, airtight glass jar away from direct sunlight to maintain freshness for up to a month.
Adapt it for your goals.
With Sesame Seeds
For a nutty flavor and extra calcium, add 2 tablespoons of white sesame seeds and dry roast them along with the dals until they start to pop.
With CoconutWith Coconut
Add 1/4 cup of desiccated coconut and dry roast it on low heat until lightly golden. Grind it along with the other ingredients for a richer taste. Note that this reduces the shelf life to about two weeks in the refrigerator.
Spicier VersionSpicier Version
Increase the number of dried red chilies to 15-20 or use a hotter variety like Guntur chilies for a fiery kick.
With Black PeppercornsWith Black Peppercorns
Add 1 teaspoon of black peppercorns along with the cumin and coriander seeds for a different kind of heat and aroma.
Why this is on our healthy list.
Rich in Antioxidants
Curry leaves are a powerhouse of antioxidants like alkaloids, glycosides, and phenolic compounds, which help protect the body from oxidative stress and free radical damage.
Aids in Digestion
The combination of curry leaves, cumin, coriander, and asafoetida in this podi is known to stimulate digestive enzymes, improve gut health, and alleviate indigestion.
Good Source of Plant-Based Protein
The inclusion of Urad Dal and Chana Dal makes this podi a good source of plant-based protein and dietary fiber, which helps in satiety and muscle maintenance.
Supports Hair and Skin Health
Traditionally, curry leaves are believed to be beneficial for hair health, potentially strengthening roots and preventing premature graying, thanks to their rich nutrient profile.
Frequently asked questions
Store the podi in a clean, dry, airtight glass container at room temperature, away from moisture and direct sunlight. It will stay fresh for up to a month. If you add coconut, it's best to refrigerate and use within two weeks.