Thursday 16 August 2018

Karuveppilai Podi | Easy Karuvepilai Podi for Idly/Dosa/Steamed Rice | Karivepila podi | Curry leaves powder recipe

I am a fan of this podi recipe of my mom's. It is slightly different from the normal recipes which use more of dal but my mom uses coriander seeds. They give a nice flavour as well as a slightly different taste to the podi. She is a fan of the coriander flavour so she uses more of them in her cooking :) I feel that coz of the coriander this podi tastes more yum with rice and I eat them with rice more than with idly/dosa. Where as Deepak feels this is more yum with idly and dosa and has it only with them. So you get the general feeling right? This recipe is a winner. We make some or the other excuse and finish them off soon ;)  And it is a nice way to include curry leaves in your diet too :) So let's see how this is made.. 

Preparation Time : 25 minutes

Cooking Time : 25 minutes

Recipe source : Ma

Makes : A 200 gm bottle

I Used:

Curry Leaves  - 1 cup 
Urad Dal - 1/8 cup
Coriander Seeds - 1/8 cup
Red Chilly - 2 nos
Jeera/Cumin Seeds - 1 tbsp
1 tsp
As Needed

The Way:

1. Remove the curry leaves from the stalks and rinse them in water 2-3 times. Sometimes they may contain dirt or sand particles. Hence rinse them thoroughly

2. Then drain them well and spread them in a plate or a flat surface and allow them to dry properly. If there is moisture content the podi will not have a longer shelf life

3. When it is dried properly, take them in a pan/kadai and saute them on low flame till they become crisp and dry. Then keep them aside

4. Then take the coriander seeds and red chilly in the pan and saute. The coriander seeds should slightly change colour and become deep in colour. This would take about 3-4 minutes in low flame. Then remove them and keep aside

5. Next take the urad dal and keep roasting them also in low flame till it changes colour to golden. This would also take around 3-4 minutes. Once done remove and keep aside

6. Now take the cumin seeds and hing and saute on low flame. Once the cumin seeds start to splutter, remove them from flame as well

7. Now take everything in a blender/mixie jar. Add sufficient salt and grind to a coarse powder

8. Preserve them in an air tight container and keep away from moisture. Use a clean and dry spoon to take the podi every time so that the shelf life is not affected

Serve with gingelly (sesame) oil for your idly or dosa or even steamed rice!


  • Store in a clean and dry air tight container for longer shelf life
  • Always use a clean dry spoon to take the podi from the bottle


1 comment:

  1. The steamed rice cakes look so very delicious! I had something quite similar when I was a kid, without the spices though.


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