Curry Leaves Chutney Powder recipe is a healthy condiment or accompaniment that is generally served with South Indian breakfast dishes like Idli, Dosa or even hot steamed rice with some 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, upma, rice dishes like lemon rice, carrot rice, poriyals, 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.
Curry Leaves Powder 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 gives 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.
- Oil: You can use any cooking oil to roast the ingredients.
- Garlic: I love 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 the curry leaves and pick the leaves from the curry leaves sprigs. Discard the stems and spread leaves on a kitchen towel, and let them dry for a few hours.
Heat oil in a skillet, add curry leaves and a teaspoon of oil. 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, urad dal, and saute on medium-low flame until the red chilies puff up dal turns 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, garlic cloves, mix well. Let it cool completely.
Add all the roasted ingredients, jaggery, salt, and blend it to a slightly coarse powder in a blender. Transfer it back to the plate, and mix it well with your hand.
Serve chutney pudi with hot steamed rice, idli, or dosa.
Serving Suggestions for Curry Leaves Chutney Powder
Serve Curry leaves Podi (Karuvepillai podi) with hot steamed rice, idli, paniyaram (paddu) with a dollop of ghee.
You can also sprinkle podi on Dosas, Uttapams, or Bread toast. I also like to pair this chutney powder with 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 the refrigerator for up to a month. Make smaller batches and use them within a week for the best flavor.
Tips & Variations
- Yields ½ cup of podi.
- You must roast curry leaves on low flame to get perfectly crisp ones without browning them. Alternately, you can also microwave for 2 minutes by checking every 30 seconds to make curry leaves crispy or sundry for a few hours.
- 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.
More Chutney Powder Recipes
- Peanut chutney powder/shenga chutney pudi
- Gun powder for dosa/idli tawa fry
- Chana Dal Chutney Powder
- Dry Coconut Chutney Powder
- Flax Seeds Chutney Powder
- Fried gram/hurigadale chutney powder
Curry Leaves Chutney Powder (Karibevu Chutney Pudi)
Ingredients
Measuring cup used 1 cup = 250 ml
- 2 teaspoons oil
- 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
- little tamarind
- ½ teaspoon jaggery optional
- salt to taste
Instructions
- Rinse the curry leaves and pick the leaves from the curry leaves sprigs. Discard the stems and spread leaves on a kitchen towel and let them dry for few hours.
- Heat oil in a skillet, add curry leaves and a teaspoon of oil. 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 dry red chilies, chana dal, urad dal, and saute on medium-low flame till the red chilies puff up and dal turns light brown in color.
- 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, garlic cloves, mix well. Let it cool completely.
- In a blender add all the roasted ingredients, jaggery, salt, and blend it to a slightly coarse powder. Transfer it back to the plate, 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
- You have to roast curry leaves on low flame to get perfectly crisp curry leaves without browning them. Alternately, you can also microwave for 2 minutes by checking every 30 seconds to make curry leaves crispy or sundry for few hours.
- 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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