Curry Leaves powder /karivepillai podi

Curry leaves are an essential ingredient in all South Indian dishes because of its aromatic and unique flavour. Apart from its aromatic flavour, they are well known for medicinal value. Most of the South Indian dishes are garnished with sprigs of curry leaves along with coriander leaves. But they are often hand picked and neglected while serving/ dining because of its bitter taste. Unlike the raw curry leaves, the curry leaves powder tastes delicious and can be served with steamed ghee rice, or as an accompaniment to idli or dosa. The bitterness and raw flavour of curry leaves are altered / masked by roasting and powdering it along with few other lentils and spices. Roasting and powdering this way also increases the shelf life of the curry leaves powder.


Curry leaves1 cup ( 6 to 8 tablespoon)
Channa dhal 4 tablespoon
Urad dhal1 tablespoon
Coriander seeds1 tablespoon
Cumin seeds1 tablespoon
Red chilli3
Tamarind (optional)small size (1 inch)
Desiccated coconut (optional)2 tablespoon
Hing /Asafotedia1/2 tsp
Salt3/4 th to 1tsp
Oil1 to 2 tsp



  1. Wash the curry leaves and dry it on a tissue paper. Dry it until there is no moisture.
  2. Heat a kadai / wok. Add the curry leaves and stir every now and then. Keep the flame low. The curry leaves will start wilting. Cook until the curry leaves become crisp. When pressed between fingers, the curry leaves should break. Keep this aside on a plate to cool down.
  3. In the same kadai / wok, add 1 tsp oil, add channa dhal and urad dhal and roast them in low flame. Before it starts changing colour, add coriander seeds, cumin seeds & red chillies.
  4. When the dhal / lentils start changing colour, add the tamarind and sauté for few seconds. Add desiccated coconut, salt and hing. Stir for 10 seconds and switch off the flame.
  5. Transfer the contents to a plate and allow it to cool.
  6. In a mixie jar/blender, add the roasted curry leaves and grind it without adding water to a dry powder. Now add the rest of the contents to curry leaves powder and grind it to a fine powder.
  7. Store it in a glass bottle at room temperature.
  8. The shelf life of this curry leaves powder is about 20 days to a month.
  9. Curry leaves powder can be served with hot steamed rice with ghee, for idli and dosa as a substitute for chutney /gun powder. A teaspoon of the curry leaves powder can be sprinkled on South Indian dry subzi /curries to enhance the flavour and taste.

Check out my other Podi / Powder Varieties:

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