Kariveypaku Podi | Curry Leaf Powder
Kariveypaku Podi | Curry leaf powder is one of the aromatic and healthy spice powder which can be used as a substitute of chutney recipes or as a side dish with steamed rice.
We all know the health benefits of curry leaves. It is loaded with Vitamin A, B, C and many micro compounds which act as antioxidants.
Based on the geographical location, people make curry leaf powder in different styles by modifying ingredients. Our version of this recipe is made in Andhra style which best suits with idli recipe and steamed rice when accompanied with ghee.
When you are left with rice, we can add little ghee and mix this spice powder to make curry leaf rice. Having this will not only increases appetite by also helps indigestion.
Health Benefits of Kariveypaku Podi:
- Regular consumption of this recipe will reduce stress and reduce free radicals.
- It is good for your heart as it helps in reducing bad cholesterol and control triglyceride levels.
- Researchers say that curry leaves have certain compounds that are considered to have powerful anti-cancer properties.
- It has anti-inflammatory properties, anti-bacterial, pain-relieving and said to control blood sugar.
- Although there are no clinical proofs, researchers say that it also has neuroprotective properties and helps in curing Alzheimer’s disease.
- When this recipe is consumed along with buttermilk, it helps in treating an upset stomach.
- As said earlier it is rich in Vitamin A and is good for improving eyesight.
TIPS to make perfect Curry Leaf Powder:
- Adding little oil while frying leaves will lock the green colour of the recipe.
- Avoid using tender leaves as they tend to burn and change the flavour.
- Roast spices individually if you are not sure of their temperature resistance.
- Grind curry leaves only when are cooled.
- We need not worry if leaves are not crisp, if needed we can grind to coarse powder and roast for a second and again grind to a powder.
- Store in an air-tight container to store for 2-3 months and lock its aroma.
You may also like to check other condiment recipes:
Kariveypaku Podi | Curry Leaf Powder
Kariveypaku Podi | Curry leaf powder is one of the aromatic and healthy spice powder which can be used as a substitute of chutney recipes or as a side dish with steamed rice.
Ingredients
- Curry leaves – 2 bowls
- Oil – 3 tbsp.
- Chana dal – 3 tbsp.
- Moong dal – 3 tbsp.
- Coriander seeds – 3 tbsp.
- Cumin seeds – 2 tbsp.
- Sesame seeds – 4 tbsp. 1/2 cup
- Dry red chillies – 1 cup
- Salt – 1 tbsp.
- Turmeric powder – ¼ tbsp.
- Garlic cloves – ¼ cup.
Instructions
- Based on the quantity of curry leaves you are adding, choose the right size kadai to fry.
- Put little oil in kadai and add curry leaves. Adding little oil will help in locking its green colour.
- When frying leaves, always remember to fry at a low temperature and stir regularly.
- Once leaves are fried one can smell the aroma and see they shrink to half the quantity.
- Transfer them on a wide plate so that they cool and become crisp.
- In another vessel add little oil and fry chana dal, coriander seeds, jeera, moong dal, sesame seeds either one by one separately or by adding one by one based on the burning temperature of the ingredient.
- Put these spices on a plate and let them cool. Once cooled put them in a mixer grinder and grind to a powder.
- Add turmeric powder and salt (as per your taste) and add garlic cloves and grind further.
- Put this powder in a bowl and add curry leaves in the same mixer grinder to make soft powder.
- Mix all spice powders and store this Karivepaku podi or curry leaf powder in an airtight container.
Recipe Video
How to make Kariveypaku Podi:
1. Heat oil in a kadai and put curry leaves. Roast curry leaves on low flame by stirring continuously. Roast till they shrink and become crisp.
2. In a separate kadai, heat oil and add chana dal, moong dal and coriander seeds.
3. Add jeera and sesame seeds, mix and roast for a second. Once done, transfer to another plate to cool.
4. Put ½ tbsp. oil in a pan and add 1 cup dry red chillies and roast well. Transfer to another bowl and let it cool.
5. Put all roasted spices in a mixer grinder and grind to fine powder, add salt and turmeric powder.
6. Mix all ingredients and add garlic cloves and mix to a fine powder. Transfer to another bowl.
7. Put roasted curry leaves and grind to a fine powder. Put this powder to above spice powder and mix well.
8. Store Kariveypaku Podi in an air-tight container and serve with hot steamed rice or idli accompanied with ghee.
