Karivepaku Podi - flavourful and aromatic south Indian condiment made with curry leaves, lentils and a few spices. It is a vegan dish perfect to serve with idli, dosa or rice.
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Having a jar of this spicy podi in the pantry is truly a saver on lazy days or busy weekdays. The best part is that it is a versatile dish and pairs well with idli, dosa or with plain rice as well. You can combine it with oil or ghee to make it more flavourful.
Ingredients
- Herbs: I have used frozen curry leaves but use fresh ones if you can get them at your nearby grocery stores.
- Lentils and Pantry Staples: Chana dal, urad dal, salt and tamarind.
- Spices: Coriander seeds, cumin seeds, dried red chillies, asafoetida.
- Oil: I have used olive oil as I use it regularly in my kitchen. You can use any other cooking oil of your preference.
See the recipe card for quantities.
Step by Step Instructions
Step 1: Thaw frozen curry leaves and let them dry completely.
Step 2: If using fresh curry leaves, wash them thoroughly and pat them dry. Ensure they are completely dry before proceeding.
Step 3: Heat a tablespoon of oil in a pan over medium heat.
Step 4: Add chana dal and urad dal. Roast them for just a minute until they are slightly aromatic.
Step 5: Now add coriander seeds, followed by dried red chillies.
Step 6: Roast for a minute or two until chillies release a pungent aroma.
Step 7: Add the curry leaves and roast them on low flame. Stir continuously until they are crispy. This may take 4-5 minutes.
Step 8: Add cumin seeds and tamarind once curry leaves are crispy. Stir well and switch the heat off.
Step 9: Allow the roast spices and curry leaves mixture to cool completely.
Step 10: Transfer the cooled mixture to a mixer jar.
Step 11: Add salt, asafoetida and desiccated coconut.
Step 12: Grind the mixture into a slightly coarse powder.
Enjoy it with a dollop of ghee and steamed rice, idli or dosa.
Transfer the remaining karivepaku podi to an airtight container.
Storage
At Room Temperature: Karivepaku podi can be stored for up to 2 months if stored in a clean dry jar in a cool, dark place away from moisture, preferably in a kitchen cabinet.
Fridge: This podi lasts for up to 6 months if stored in a clean airtight jar.
Freezer: Store it in the freezer to extend its shelf life. Transfer podi into a freezer-safe container or ziplock bag and place it in the freezer. It stays fresh for up to one year.
Substitutions and Variations
Coconut: You can use dried coconut instead of desiccated coconut.
Dried Red Chillies: I've used byadigi chillies, that add a vibrant colour without being too fiery. Use any other variety of red chillies you have on hand.
Gluten Free: Rice flour is primarily combined with asafoetida to tame the intense flavour. Some brands use wheat flour which contains gluten. Check the ingredients list and buy wheat free one.
Tips and Tricks
Curry Leaves: I have used the frozen leaves that I had on hand. A long time back, I bought a bunch of fresh curry leaves. Washed, dried and put them in the freezer for later use. If you can get fresh curry leaves, use them to make your podi even more flavourful.
Roasting: Roast spices and curry leaves on low heat to enhance the flavour of podi.
Stir: Stir regularly while roasting spices and curry leaves to prevent them from burning.
Cool Completely: Allow roasted spices and curry leaves to cool completely before grinding. Also, transfer podi to a container once it cools completely after grinding.
Related
Looking for other condiment recipes? Try these:
More South Indian Condiment Recipes
KEEP IN TOUCH
Do let me know if you try this healthy karivepaku podi recipe. If you like this recipe kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?
📖 Recipe Card
Spicy Curry Leaves Powder (Karivepaku Podi)
Print Pin Share by Email RateEquipment
- 1 Heavy Bottom Steel Pan
- 1 Spoon
- 1 Mixer Grinder
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 2 Teaspoons Oil
- 1.5 Tablespoons Chana Dal
- 1.5 Tablespoons Urad Dal
- 1 Teaspoon Coriander Seeds
- 7-8 Byadigi Chillies adjust to suit your taste
- 40 gms (or) 2 Cups Curry Leaves frozen
- 1 Teaspoon Cumin Seeds
- ½ lime size Tamarind
- Salt as required
- 4 Tablespoons Desiccated Coconut
- ⅛ Teaspoon (a big pinch) Asafoetida/ Hing
Instructions
- Thaw frozen curry leaves and let them dry completely.40 gms (or) 2 Cups Curry Leaves
- If using fresh curry leaves, wash them thoroughly and pat them dry. Ensure they are completely dry before proceeding.
- Heat oil in a pan over medium heat.2 Teaspoons Oil
- Add chana dal and urad dal. Roast them for just a minute until they are slightly aromatic.1.5 Tablespoons Chana Dal, 1.5 Tablespoons Urad Dal
- Now add coriander seeds, followed by dried red chillies.1 Teaspoon Coriander Seeds, 7-8 Byadigi Chillies
- Roast for a minute or two until chillies release a pungent aroma.
- Add the curry leaves and roast them on low flame. Stir continuously until they are crispy. This may take 4-5 minutes.40 gms (or) 2 Cups Curry Leaves
- Once curry leaves are crispy, add cumin seeds and tamarind. Stir well and switch the heat off.1 Teaspoon Cumin Seeds, ½ lime size Tamarind
- Allow the roast spices and curry leaves mixture to cool completely.
- Transfer the cooled mixture to a mixer jar.
- Add salt, asafoetida and desiccated coconut.Salt, 4 Tablespoons Desiccated Coconut, ⅛ Teaspoon (a big pinch) Asafoetida/ Hing
- Grind the mixture into a slightly coarse powder.
Notes
Nutrition
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
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