Nov 25

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Karivepaku Podi/ Curry Leaves Powder – Indian Condiment Recipe

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Karivepaku PodiKarivepaku Podi is fragarant and spicy condiment which is usually served with steamed rice or Indian breakfast recipes. It makes any boring Indian meal into an interesting combo. I sometimes add a tablespoon of this to any vegetable to make it aromatic and special!





Makes – 1 1/2 cups of podi
Preparation time –  5 mins
Cooking time – 15 mins + 5 mins blend time

  • Curry Leaves (wash, pat dry, packed) – 2 Cups
  • Dry Chillies – 12 or to taste
  • Cumin Seeds – 1/2 Tbsp
  • Coriander Seeds – 1 Tbsp
  • Chanadal – 2 Tbsp
  • Urid Dal – 2 Tbsp
  • Salt – to taste
  • Tamarind – lemon size ball
  • Dry Shredded Coconut – 1/2 Cup
  • Oil – 3 Tbsp


  • In a skillet add 1 tsp of oil and heat till moderately hot. Add chanadal and fry till aromatic and golden. Remove dals from pan and set aside.
  • Then add 1 tsp of oil and fry urid dal till golden and put aside.
  • Add coriander seeds, cumin seeds and fry on low to medium heat moving around till fragrant. Then remove from the pan and set aside.
  • Similarly in a tsp of oil fry the curry leaves pressing with ladle till crisp and dry. Set aside.
  • Again add 1 tsp of oil and fry red chillies fry till crisp then add in tamarind, dry coconut and fry till fragrant (approx 30 secs) on low heat.
  • Wait till all the dry roasted ingredients cool completely. Blend in a dry mixie jar with required salt till you get a fine powder. (do in batches depending in the size of the mixie jar). Mix well till incorporated if done in batches.
  • Store the powder in a dry air tight container. Use whenever desired. Serve with steamed rice or Idli, spread on dosa or simply sprinkle on a piece or bread. Enjoy!
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