Sometimes I miss writing about the simplest and the most common dishes we make at home. As I browse through my own blog, I realise that I have left out simple recipes like this one for Karivepaku Podi (Andhra Curry Leaves Powder). This is one podi that you will always find in my pantry because it is a great way to include a large amount of curry leaves into your diet. More importantly it is simply delicious. 🙂
Curry leaves are so ubiquitous in an Indian kitchen that its presence is rarely noticed. However, curry leaf is an ingredient whose absence is keenly felt. In South India, we have quite a few recipes that celebrate curry leaf (called Karivepaku in Telugu, Kadi Patta in Hindi). I have already written about Nalla Kharam, which is Andhra’s version of Molaga Podi | Idli Milagai Podi.
In Nalla Kharam, we use a lot of coriander seeds along with curry leaves. In Karivepaku Podi, however, curry leaves take prominence. Typically, we savour Nalla Kharam with idli and dosa while Karivepaku Podi is eaten with rice topped with ghee.
Curry leaves are very nutritious, and rich in folic acid, calcium, magnesium and vitamins. A healthy dose of curry leaves each day can help you meet your daily quota of several vital nutrients.
While Karivepaku Podi has a pretty decent shelf life, I like to make small batches of so that it feels fresh when eaten.
Do try my recipe for Karivepaku Pachadi | Andhra Curry Leaves Chutney.
Recipe for Karivepaku Podi | Andhra Curry Leaves Powder
Karivepaku Podi is a curry leaves powder from Andhra Pradesh. It is a great way to include a healthy dose of nutritious curry leaves in your diet beside being absolutely delicious. 🙂
- 1 Cup Curry Leaves (~45 gms)
- 2 tbsp Coriander Seeds
- 1 tbsp Chana Dal
- 1 tbsp Udad Dal
- 1/2" Ball Tamarind
- 4-5 Dry Red Chillies
- 3 tsp Oil (Sesame preferred)
- Salt to Taste
Over medium flame, heat 1.5 tsp oil.
Add udad dal and chana dal. Fry till light brown.
Add red chillies and fry for a few seconds.
Add coriander seeds and stir-fry for 3 to 5 minutes, till the coriander seeds start to turn brown and are aromatic.
Remove into a plate and set aside.
Let the kadai cool.
Over low flame, heat 1.5 tsp oil.
Add the curry leaves and stir-fry for about 8 to 10 minutes till the curry leaves are crisp.
Remove into a plate and let cool to room temperature.
Grind the fried dal, coriander seeds, chillies, salt and tamarind to a coarse powder.
Add the fried curry leaves and grind for a 5 to 7 seconds at the lowest speed so that the curry leaves also become a coarse powder.
Store in an air-tight bottle.
Mix with warm rice topped with ghee and enjoy!
How to Make Andhra Karivepaku Podi
- In a heavy bottomed kadhai, over medium flame, heat 1.5 tsp oil.
- Add udad dal and chana dal, and stir-fry till the dals are light brown.
- Add red chillies and stir-fry for a few seconds till the chillies start to change colour.
- Next add the coriander seeds and stir-fry till the coriander seeds change colour and release the aroma.
- Remove the fried ingredients into a plate and let them cool to the room temperature.
- In the mean time, let the kadai cool a bit as well. Curry leaves need to be roasted on a low heat and hence this step.
- Over low flame, in the kadhai, heat 1.5 tsp oil.
- Add the curry leaves and stir-fry till the curry leaves turn crisp. Took me about 8 minutes to achieve this consistency without letting the curry leaves lose their vibrant green colour.
- Transfer the fried curry leaves into a plate and let them cool to room temperature.
- When all ingredients are at room temperature, grind them with some salt and the tamarind to a coarse powder. The texture of the powder should be like rice rava.
- Next add the fried curry leaves and grind for a 5 to 7 seconds on the lowest speed so that the curry leaves just disintegrate and form a coarse powder.
- Store in an air-tight bottle.
- To Enjoy Karivepaku Podi
- Mix 1 tsp of Karivepaku Podi with 1/2 cup warm cooked rice and 1 tsp ghee. Savour every morsel! 🙂
- Serve 1 tsp of Karivepaku Podi mixed with some melted ghee as an accompaniment to idli or dosa.