Karuveppilai Podi, South Indian Curry Leaves Powder
by Tarla Dalal
This powder of roasted curry leaves, dals and spices, transforms a simple breakfast of idli or dosa into a tongue-tickler!
Serve it mixed with til oil, or sprinkle it over idli, dosa or even upma . Do not forget to add the tamarind, as that mild tang is necessary to enhance the flavour of the Karivepilai Podi. If you like your spice powder very hot, you can skip the jaggery.
Karuveppilai Podi, South Indian Curry Leaves Powder recipe - How to make Karuveppilai Podi, South Indian Curry Leaves Powder
Preparation Time: Cooking Time: Total Time:
Makes 1 cup
1 cup curry leaves (kadi patta)
2 tsp coconut oil
2 tbsp coriander (dhania) seeds
1 tbsp chana dal (split bengal gram)
1 tbsp urad dal (split black lentils)
1 tsp peppercorns (kalimirch)
2 tsp cumin seeds (jeera)
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
2 whole dry kashmiri red chillies , broken into pieces
1/2 cup grated dry coconut (kopra)
1 tbsp chopped tamarind (imli)
1 tbsp grated jaggery (gur)
salt to taste
Method
- Method
- Heat a small kadhai, add the curry leaves and sauté on a slow flame for 3 to 4 minutes, while stirring continuously. Remove and keep aside.
- Heat the oil in the same pan, add the coriander seeds, chana dal, urad dal, peppercorns, cumin seeds, mustard seeds, sesame seeds, red chillies and coconut, mix well and sauté on a slow flame for 5 minutes, while stirring continuously.
- When cool, add the curry leaves, tamarind, jaggery and salt and blend in a mixer to a fine powder.
- Store in an air-tight container and use as required.
Nutrient values per tbsp
| Energy | 33 cal |
| Protein | 0.6 g |
| Carbohydrates | 3.2 g |
| Fiber | 0.4 g |
| Fat | 2 g |
| Cholesterol | 0 mg |
| Vitamin A | 8.3 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 0.2 mg |
| Folic Acid | 3.2 mcg |
| Calcium | 12.1 mg |
| Iron | 0.3 mg |
| Magnesium | 3 mg |
| Phosphorus | 11.9 mg |
| Sodium | 1.4 mg |
| Potassium | 20.2 mg |
| Zinc | 0.1 mg |
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Love this recipe.
Tastes very authentic. Easy to make. Healthy too. Good for digestion
So quick and tasty. It tastes even more better then the one we get outside.. Have it with idlis, appam, dosa, etc...You can also add a little oil to the powder and have it with idlis, dosas, etc...