Curry Leaves Chutney Powder recipe is a healthy condiment that is often enjoyed with South Indian breakfast dishes. It pairs well with idli, dosa, and hot steamed rice, especially when mixed with ghee. It is also known as karibevu chutney pudi in Kannada, karivepaku podi in Telugu, karuveppilai podi in Tamil.
Curry leaves are a rich source of iron, folic acid, and vitamin A, vitamin B, vitamin C, vitamin B2, calcium and have a robust and fragrant flavor giving strong flavors to any dish. I use curry leaves mostly in temperings for chutneys, semiya upma, rice dishes like lemon rice, milgai podi rice, carrot beans poriyal, and Indian curries recipes.
Recently, I tried this curry leaves chutney powder recipe, and my family loved it. It tastes great with hot steamed rice, idli, and dosa. It is very easy to make and delicious. If you enjoy this chutney powder, you will love my peanut chutney powder (shenga chutney pudi) and chana dal chutney powder (kadale bele chutney pudi).
I also make curry leaves rice using curry leaves chutney powder—a simple yet flavorful dish that's perfect for a quick meal or a lunchbox option.
Learn How to store curry leaves fresh for longer in the fridge, or freezer with simple tips and tricks.
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Ingredients
- Curry Leaves - Use fresh curry leaves, for the best flavor and taste.
- Lentils - Traditionally, two lentils, chana dal and split white urad dal, are used for the recipe.
- Dry Red Chilies - I used byadagi dry red chilies, which are less spicy and give a nice red color to the podi. If you can't find byadagi chilies, you may also use Kashmiri dry red chilies. Adjust the number of chilies according to your spice level.
- Coconut - You need dry coconut for this recipe. I have used desiccated coconut.
- Tamarind - is added for tanginess.
- Garlic - I love the garlic flavor in this podi. However, you can skip it and add ¼ teaspoon of asafoetida (hing) instead.
- Jaggery - it's optional, but gives a nice flavor.
How to Make Curry Leaves Chutney Powder
Rinse curry leaves thoroughly and remove them from the stems. Discard the stems and spread the leaves on a kitchen towel. Allow them to air dry for a few hours until completely dry. You’ll need about 1 cup of curry leaves for this recipe.
Heat 1 teaspoon oil in a skillet, add 1 cup of curry leaves. Roast them under medium-low flame until they turn dry and crispy. Remove and set aside on a plate to cool.
In the same skillet, heat 1 teaspoon of oil. Add 5 dried red chilies (I used Bydagi chilies), 1 tablespoon chana dal, and 1 tablespoon urad dal. Sauté on medium-low flame until the red chilies puff up and the dals turn light brown.
Then add 1 tablespoon coriander seeds and ½ teaspoon cumin seeds and roast for a minute till they are fragrant.
Once done, turn off the flame and add 1 tablespoon dry (or desiccated coconut), 1 small piece of tamarind, and 2 garlic cloves, and mix well. Let it cool completely.
Add all the roasted ingredients, ½ teaspoon jaggery, and salt to a blender. Blend them into a slightly coarse powder. Transfer the mixture back to the plate and mix it well with your hand.
Serve chutney pudi with hot steamed rice, idli, or dosa. Yields ½ cup of podi.
Serving Suggestions
Serve curry leaves podi (Karuvepillai podi) with hot steamed rice, idli, paniyaram (paddu), and enjoy it with a dollop of homemade ghee for added flavor.
You can also sprinkle podi on dosas, paneer uttapam, or bread toast. I also like to pair this chutney powder with rava upma, lemon rice, and ven pongal.
Storage Suggestions
Store curry leaves powder (karibevu chutney pudi) fresh in an airtight container for up to 7-10 days at room temperature and in the refrigerator for up to one month. Make smaller batches and use them within a week for the best flavor.
Expert Tips
- Yields ½ cup of podi.
- To achieve perfectly crisp curry leaves without browning, roast them on a low flame. Alternatively, you can microwave them for 2 minutes, checking every 30 seconds to ensure they become crispy. Sun drying the leaves for a few hours is another effective method.
- Always roast the dals and other ingredients on a low flame, stirring them frequently. Otherwise, they may burn and taste bitter.
- I like this chutney powder to be slightly coarse, as it gives the best flavor and texture.
Variations
- You can also add a tablespoon of sesame seeds or roasted peanuts for a variation.
- Increase or decrease red chilies according to your preference.
More Dry Chutney Powder Recipes
Curry Leaves Chutney Powder (Karibevu Chutney Pudi)
Ingredients
- 2 teaspoons oil divided
- 1 cup curry leaves (tightly packed)
- 1 tablespoon chana dal
- 1 tablespoon urad dal
- 5 dry red chilies (i used byadagi)
- 1 tablespoon coriander seeds
- ½ teaspoon jeera seeds
- 1 tablespoon dry coconut (or desiccated coconut)
- 2 cloves garlic
- 1 small piece tamarind
- ½ teaspoon jaggery optional
- salt to taste
Instructions
- Rinse the curry leaves thoroughly and remove them from the stems. Discard the stems and spread the leaves on a kitchen towel. Allow them to air dry for a few hours until completely dry.
- Heat oil in a skillet, add curry leaves. Roast them under medium-low flame until they turn dry and crispy. Remove and set aside on a plate to cool.
- In the same skillet, heat one teaspoon of oil. Add dry red chilies, chana dal, and urad dal. Sauté on medium-low flame until the red chilies puff up and the dals turn light brown.
- Then add coriander seeds and cumin seeds and roast for a minute till they are fragrant.
- Once done, turn off the flame and add dry or desiccated coconut, tamarind, and garlic cloves, and mix well. Let it cool completely.
- Add all the roasted ingredients, jaggery, and salt to a blender. Blend them into a slightly coarse powder. Transfer the mixture back to the plate and mix it well with your hand.
- Store curry leaves powder in an airtight container in the refrigerator for up to a month. Serve chutney pudi with hot steamed rice, idli, or dosa.
Notes
Tips & Variations
- Yields ½ cup of podi
- To achieve perfectly crisp curry leaves without browning, roast them on a low flame. Alternatively, you can microwave them for 2 minutes, checking every 30 seconds to ensure they become crispy. Sun drying the leaves for a few hours is another effective method.
- Always roast the dals and other ingredients on a low flame stirring them frequently, otherwise, they may burn and taste bitter.
- Increase or decrease red chilies according to your preference.
- You can also add a tablespoon of sesame seeds or roasted peanuts for a variation.
- I like this chutney powder to be slightly coarse as it gives the best flavor and texture.
Nutrition
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