Karuveppilai Podi | Curry Leaves Powder

Karuveppilai Podi, also known as Curry Leaves Powder, is a treasured spice blend in many Tamil Nadu homes. Made from fresh curry leaves, roasted lentils, and aromatic spices, this traditional podi is valued not only for its flavour but also for its rich health benefits. In Tamil kitchens, curry leaves are considered a powerhouse ingredient—packed with iron, antioxidants, and digestive properties. Turning them into a dry, fragrant karuveppilai podi is one of the simplest ways to preserve their goodness and enjoy their taste every day.

The preparation of Tamil Nadu–style karuveppilai podi follows age-old methods. Fresh curry leaves are washed, dried, and slow-roasted to release their aroma. They are then ground with roasted urad dal, chana dal, dried red chillies, coriander seeds, black pepper, cumin, tamarind and a touch of asafoetida. The result is a balanced spice powder that carries the earthy flavour of lentils, the warmth of spices, and the signature aroma of curry leaves. Each household gives the recipe its own twist, making every batch of podi slightly unique and deeply personal.

One of the reasons karuveppilai podi is so beloved is its versatility. It can be mixed with hot rice and ghee for a quick and comforting meal, sprinkled over idli and dosa, or added to chutneys and stir-fries for an extra flavour boost. Many people also consume it regularly because curry leaves are known to support hair growth, improve digestion, and help maintain healthy blood sugar levels. By using it in podi form, you ensure that even children or adults who might usually pick out whole curry leaves still enjoy their benefits.

In today’s fast-paced world, having a jar of homemade karuveppilai podi in the kitchen is like having a piece of Tamil tradition within reach. It celebrates the essence of simple, wholesome cooking—using everyday ingredients to create food that nourishes the body and comforts the soul. Whether you are exploring Tamil cuisine for the first time or reconnecting with nostalgic flavours, this humble podi offers a taste of authentic South Indian cooking in its purest form.Check out the recipe below.

Ingredients 

Curry leaves -250 gms

Bengal Gram dal -1/2 cup

Urad dal-1/2 cup

Coriander seeds-1 tbsp

Cumin seeds-1 tsp

Pepper -1/2 tsp

Red chillies-6-8nos

Garlic-6 nos

Tamarind -small gooseberry sized 

Asafoetida -1/4tsp

Salt to taste

Oil-1 tsp

Recipe Video 

Method

✍️ Remove the curry leaves from the stems. Wash thoroughly and spread them on a clean towel. Allow them to dry completely to prevent moisture while roasting.

✍️ Heat a pan on low flame. Add the curry leaves and dry-roast slowly until they become crisp and aromatic.Keep the flame low to maintain their green colour and nutrients. Remove and cool.

✍️In the same pan, add a few drops of oil (optional).Add urad dal and chana dal. Roast until golden brown.Next add coriander seeds, dried red chillies, black pepper, cumin seeds garlic and tamarind to the hot pan.Roast for 1–2 minutes until they release aroma.Finally add asafoetida and turn off the flame.

✍️ Allow everything to come to room temperature before grinding.This prevents moisture buildup and gives a longer shelf life.

✍️First, grind the roasted lentils and spices into a coarse powder along with required salt. 

✍️Then add the roasted curry leaves.Grind again until you get a slightly coarse, dry powder.

✍️Avoid grinding too fine, as it may release oil.

✍️Transfer the podi to an airtight container.

✍️Store in a cool, dry place.

✍️Stays fresh for 1–2 months; longer if refrigerated.

✍️Mix with hot rice and ghee.

✍️Sprinkle over idli, dosa, or uttapam.

✍️Add to chutneys, stir-fries, or even soups for a flavour boost. Enjoy😋😋

Total Preparation Time-20 minutes 

Yield -200 gms of podi