Karibevu Chutney Pudi or Curry Leaves Powder Recipe – Hebbar Iyengar Style – Recipe from Karnataka

Hebbar Iyengar Karibevu Chutney Pudi or Curry Leaves Chutney Powder or Karivepalli Podi
Karibevu Chutney Pudi or Curry Leaves Chutney Powder

I quite love Curry Leaves (Kadipatta in Hindi or Karivepaku in Telugu) as you can see from the recipes of Nalla Kharam and Karivepaku Pachadi. I have been meaning to try this Karibevu Chutney Pudi or Curry Leaves Powder recipe for quite a while now. In fact, from the moment I read about it on Anitha Nayak’s Keli Paan. Anita mentions that this delicious Karibevu Chutney Pudi is a specialty of the Hebbar Iyengar community in Karnataka.

This Saturday I recreated the recipe this past weekend and it turned to be quite a treat. I have so far had it with rice and ghee as well as accompaniment to idlis and it was delicious in both cases. 🙂

How to Make Karibevu Chutney Pudi or Curry Leaves Powder

Makes: 2/3 Cup

Time: 30 Minutes

Ingredients

  1. Tuvar Dal – 1/4 Cup
  2. Curry Leaves – 1/2 Packed Cup
  3. Grated Dried Coconut (Copra) – 1/3 Cup
  4. Grated Jaggery – 1 tbsp
  5. Black Pepper Corns – 1/2 tsp
  6. Red Chillies – 5 or 6
  7. Tamarind – A small marble size ball
  8. Asafoetida – 1/4 tsp
  9. Turmeric – 1/4 tsp
  10. Oil – 1 tsp
  11. Salt to Taste

Method to Make Curry Leaves Powder

  1. Dry roast the tuvar dal till it starts to turn brown.
  2. Set aside.
  3. In a wok or kadai, heat the oil.
  4. Add the red chillies and stir-fry for a few seconds.
  5. Add the curry leaves and stir-fry till they are crispy.
  6. Add grated coconut and stir-fry for 1-2 minutes.
  7. Turn off the heat.
  8. Add the pepper, turmeric, asafoetida, tamarind, roasted dal, and salt.
  9. Mix well and set aside to cool.
  10. Add the grated jaggery and mix well.
  11. Grind to a coarse powder.
  12. Store in a air-tight bottle.
Hebbar Iyengar Curry Leaves Chutney Podi
Hebbar Iyengar Curry Leaves Chutney Pudi

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