Karepaaku podi or karivepaku podi is a power packed chutney powder. It is a curry leaf powder which is made by cooking and powdering curry leaves. This is an easy way of including curry leaves in your diet. It is also a great way of using fresh curry leaves which may darken after a while. They have a short shelf life and get spoilt after a week or so.
South Indian food is mostly gluten-free and involves lots of lentils. Any bland vegetable also gets a spicy twist when you eat dry chutneys with it like kari podi, milagai podi,chammanthi podi, nuvvula podi, paruppu podi recipe. You can make it as spicy as you want or as tangy as you can by adjusting the spice. South Indian cuisine is a potpourri of flavors. Most thali menus follow a routine. The main course begins with serving chutney and dry powders along with rice after crispies and fried papad. This is followed by dry curries and dal, rasam and sambhar. The meal usually ends with a sweet and curd rice.
You can eat this with loads of ghee or clarified butter if vegetarian. You can serve this with oil if vegan. This recipe is a great combination with lemon rice or idli. You can also use this powder to give a taste to plain dosa while cooking. It is one of the initial courses in a standard Telugu/Kannada meal. Both these states share a border and also share many recipes. Curry leaves oil is the best hair oil for regrow hair. South Indian women have healthy long hair and definitely curry leaves can be given a credit for it.
Benefits of curry leaves podi
- Promotes hair growth.
- Increases iron and helps you avoid anemia.
- Lowers blood sugar levels.
- Good for diabetics and people with high blood pressure.
Ingredients
- Curry leaves
- Oil
- Urad dal or black gram
- Chana dal or split chickpea lentils
- Cumin seeds
- Coriander seeds
- Tamarind
- Dried coconut slices (optional)
Equipment
- Frying pan
- Grinder
How to prepare curry leaves powder?
- Dry roast lentils and spices for 15 mins on a low flame. Keep it aside to cool.
- Grind them in spice blender once done.
- Heat oil in a pan and roast curry leaves 15-20 mins.
- Add dry coconut and roast again for 5 mins.
- Grind the leaves in the blender into a coarse powder, along with salt and tamarind.
- Store in an air-tight dry container.
Variations and substitutions
You can make this karuveppilai podi recipe with dried curry leaves also. You can add few red chillies as per your taste. Increase the amount if you like it very spicy.
Storage
Store this curry leaves recipe in an air tight jar, at room temperature.
FAQs
Yes one of the best food to regrow hair in the longer run due to its protein content.
Yes it helps reduce premature graying. You can also make best oil for dry gray hair by boiling curry leaves in oil and storing them in an air tight jar after they cool. Regular applying this oil will help improve your hair growth.
It is a good source of vitamin A, B,C and iron.
Related links
Pair it with these amazing South Indian recipes.
Karepaaku Podi recipe | Curry leaves powder recipe
Equipment
- frying pan
- Grinder
Ingredients
- 3 tablespoon black gram or urad dal
- 3 tablespoon split chickpea lentils or chana dal
- 1 tablespoon cumin seeds or jeera
- 1 tablespoon whole coriander seeds or dhania
- ¼ cup dry coconut or nariyal /optional
- 2 tablespoon coconut oil
- 10-12 sprigs curry patta or curry leaves
- 2 tablespoon tamarind seedless
Instructions
- Dry roast lentils and spices for 15 mins.Keep it aside to cool.
- Grind them in spice blender once done.
- Heat oil in a pan and roast curry leaves 15-20 mins.
- Add dry coconut and roast again for 5 mins.
- Grind the leaves in the blender along with salt and tamarind.
- Store in an air-tight dry container.
To serve: Mix a tablespoon of powder with oil/ghee and add to rice.You may add curd as well if not eating vegan.
Notes
Increase the spice by adding more chillies or chilli powder to it according to your taste.
You may also add 1 tablespoon garlic to this recipe as per your taste while roasting the curry leaves.
Top tip
Use a clean dry spoon while serving this chutney powder.
Food safety
- Cook to a minimum temperature of 165 °F (74 °C).
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation.
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