Karivepaku Podi (Curry Leaf Spice Powder)
A pungent, savoury dry powder made from fresh curry leaves and lentils, used to season rice or as a dip with idli and dosa in Andhra homes.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 90 kcal
Equipment
- •Heavy skillet
- •Spice grinder
Nutrition
Per serving, approximate
- Calories
- 90 kcal
- fat
- 3 g
- carbs
- 10 g
- fibre
- 3 g
- protein
- 4 g
- calories
- 90 kcal
Instructions
- 1
Heat sesame oil in a heavy pan. Fry the urad dal and chana dal on low heat until golden brown, then set them aside.
- 2
Add the dried red chillies to the same pan. Fry them until they crisp up and turn slightly darker.
- 3
Add the washed, thoroughly dried curry leaves to the hot pan. Stir constantly on low heat for 5-6 minutes until crisp, shrunken, and still green.
- 4
If using garlic, add it halfway through roasting the curry leaves. Cook until lightly browned.
- 5
Add the cumin seeds and tamarind piece. Fry for 1 final minute until they smell fragrant.
- 6
Let all the roasted ingredients cool down completely.
- 7
Grind everything with asafoetida and salt. Blend until you get a coarse or fine powder, as you prefer.
- 8
Let the powder cool completely. Transfer it into an airtight jar.
Chef's tips
Curry leaves must be completely moisture-free before roasting, or the podi (spice powder) will spoil quickly. Roast on the lowest flame to keep the green colour and prevent bitterness.
Ingredient substitutions
- garlic → extra asafoetida for a garlic-free version
Storage
Store in an airtight jar in a cool, dry place for up to 3-4 weeks.
Reheating
No reheating required; used as a dry condiment.
Common mistakes to avoid
- •Using damp curry leaves, which causes mould during storage.
- •Over-roasting the leaves until they turn brown and bitter.
Serving suggestions
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