Curry Leaves Powder | Karuveppilai Podi

Curry Leaves Powder is a healthy condiment for rice, idli, dosa etc. Curry Leaves Powder is a good alternate to our usual chutney powder and can be had as such too. Curry Leaves Powder Recipe with step by step pictures and video.

Curry Leaves Powder can be mixed with rice along with ghee and had as such. Otherwise make a simple tadka along with this powder mix with rice – your tasty, healthy lunch is ready in minutes. The flavour and aroma of this curry leaves powder is soo good to be had as such too which prevents hair loss and helps to increase iron levels.

About Curry Leaves Powder

Curry leaves powder is the only way I can have curry leaves. I’ve rarely seen people eating curry leaves as such when used in gravies/poriyals and am one of the kind. I know its always been cornered and is used just for flavour. But knowing the goodness of it, I wanted to make this podi so that we can have it as a accompaniment for rice or even idlis and dosas. Nowadays I am loving it so much that I have a spoonful as such too.

Why this recipe?

I have seen quite a few recipes for curry leaves powder from ammas cookbook and magazines but most of them used other side ingredients more than curry leaves. I wanted a recipe that had dominant curry leaves flavour and in the search of it finally I ended up making my own and now this has been my kepper for years! I can claim this curry leaves powder recipe is more healthier and flavourful as it has more of curry leaves than other ingredients. Now you can understand how my curry leaves got this fresh bright green color. So do give it a try and enjoy!

Ingredients

• Curry Leaves : Choose curry leaves that are tender and green. But the bunch I got was not so tender but incase if you have access to curry leaves tree nearby choose the ones that are tender. Always clean and rinse it before using.
• Dals : I used a mix of chana dal and urad dal for texture and taste.
• Spice : I have used red chillies and pepper corns for spicing up the curry leaves powder.

Uses of Curry leaves

• Curry Leaves is recognised in all kinds of medical treatments and cooking methods as well. A liberal consumption of curry leaves is believed to be beneficial in nourishing the roots of the hair thus preventing further hair loss. It is believed that by doing so, premature graying of hair can be stopped.
• The fresh juice of curry leaves are also used as an eye treatment for certain eye disorders, especially in arresting the development of cataract.
• Diabetes due to heredity factors can be cured by eating ten fresh fully grown curry leaves every morning for three months. It also helps in curing Diabetes due to Obesity due to the weight reducing properties of the leaves.
• When Curry leaves is boiled in coconut oil till they are reduced to a blackened residue, the oil forms an excellent hair tonic to enhance hair growth and helps in retaining the natural pigmentation.

Source : Google

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Curry Leaves Powder

Curry Leaves Powder is a healthy condiment for rice, idli, dosa etc. Curry Leaves Powder is a good alternate to our usual chutney powder and can be had as such too.

Calories

Author Sharmilee J

Ingredients

• 3 heaped cups curry leaves
• 1 tbsp chana dal
• 2 tbsp urad dal
• 6 nos red chillies
• 1 tsp pepper corns
• salt to taste
• a pinch hing optional

Instructions

• First rinse curry leaves drain water completely then add to kitchen towel for drying so that it dires faster.
• Also roasting in low flame is mandatory for getting curry leaves crisp without burning.
• Adding red chillies along with dals precvents it from burning.
• This is medium spicy if you prefer reduce red chillies to 4.
• While measuring curry leaves take 3 heaped cups.
• This curry leaves powder keeps well for about 2 months in room temperature itself.
• Instead of pan roasting it you can microwave curry leaves for 2 mins to make it crisp.

Notes

• First rinse curry leaves drain water completely then add to kitchen towel for drying so that it dries faster.
• Also roasting in low flame is mandatory for getting curry leaves crisp without burning.
• Adding red chillies along with dals prevents it from burning.
• This is medium spicy if you prefer reduce red chillies to 4.
• While measuring curry leaves take 3 heaped cups.
• This curry leaves powder keeps well for about 2 months in room temperature itself.
• Instead of pan roasting it you can microwave curry leaves for 2 mins to make it crisp.

How to make Curry Leaves Powder

Preparing Curry Leaves

1.Get ready with all your ingredients. Measure and keep them ready.

2.First pluck curry leaves from stem, clean it. Discard the leaves that are brown or spoiled. Measure 3 heaped cups of curry leaves rinse it well, drain water completely.

3.Spread it on a kitchen towel and keep in shade for few mins until almost dry. No need to sundry it. If you have access you can sundry it for a while.

4.Now collect them in a bowl and set aside.

Roasting dal and red chillies

5.To a pan heat oil then add urad dal, chana dal, red chillies and pepper corns.

6.Roast well until golden.

7.Once golden switch off.

8.Add rock salt and hing. If adding rock salt it should always be roasted so that it does not let out water while grinding. Switch off and add salt at the final stage give a quick saute, low heat is just enough for it to get roasted.

9.Give a quick saute. Transfer to a plate and set aside.

Roasting Curry Leaves

10.Now add curry leaves – add in batches if using a small pan.

11.Roast in low flame for atleast 7-10 mins. Keep stirring.

12. Roast until crisp.

Checking for doneness

13.Crush with your hands to check – it should break easily then its roasted well. It it bends then roast for few more mins. Switch off.

14.All roasted and ready. Cool down completely.

Grinding

15.To the mixer add dals, red chillies and pepper corns first.

16.Grind it first to a coarse mixture.

17.Now add roasted curry leaves to it.

18.Grind it to a slightly coarse powder.

19.Spread it on a plate, cool down then store in an airtight container.

Expert Tips

• First rinse curry leaves, drain water completely then add to kitchen towel for drying so that it dries faster.
• Also roasting in low flame is mandatory for getting curry leaves crisp without burning.
• Adding red chillies along with dals prevents it from burning.
• This chutney powder is medium spicy if you prefer a low spiced version reduce red chillies to 4.
• While measuring curry leaves take 3 heaped cups.
• This curry leaves powder keeps well for about 2 months in room temperature itself.
• Instead of pan roasting it you can microwave curry leaves for 2 mins to make it crisp.
• The color of the powder purely depends on the red chillies and curry leaves variety you use. If red chillies gives a more bright red color then it will make it the powder more brownish.

Variations

• You can add 1 tbsp of coriander seeds but it changes the flavour.
• You can add 2 small garlic pearls roast it and add to grind.
• Dried coconut can be added too, you can add a tsp but shelf life will be less if coconut is added.

Serving & Storage

You can serve Curry Leaves Powder with Idli, Dosa, Rice etc.

This Curry Leaves Powder keeps well for about 2 months if handled properly. Store in a clean dry jar, use a clean dry spoon always.

FAQs

1.What is Curry Leaves Powder good for?

Curry Leaves helps to increase iron level, helps to prevent hair loss, good for diabetics and aids in proper digestion too.

2.How can I use Curry Leaves Powder in cooking?

You can add a tsp of curry leaves powder to any curries or poriyal for a unique flavour and taste. Also if you want to include it daily then add to salt that we use for cooking mix and keep so that every time we add salt it includes the addition of curry leaves benefits too. But make sure you make a smll batch for testing first.

3. What can be served with Curry Leaves Powder?

You can serve rice, idli, dosa, paniyaram etc.

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