Curry Leaves Chutney Powder (Karivepaku Podi) - కరివేపాకు పొడి
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Karivepaku Podi Magic – Quick Fix for Boring Meals
Always roast curry leaves on a low flame until crisp to lock in their aroma. Use dry tamarind for tang; avoid paste, as it reduces shelf life. Store in an airtight jar to keep the chutney powder fresh for weeks. If you want extra crunch, lightly roast the garlic separately before grinding. For less spice, reduce red chillies but never skip sesame seeds—they add nutty richness. Always cool roasted ingredients before grinding for a fine texture.
Step-by-Step Recipe : Spice Gym: Roast, Grind & Flex Your Podi Muscles
Preparation Time : 10 min Cooking Time : 15 min Total Time : 25 min Servings : 18-20
PERSONAL NOTE
This curry leaves chutney powder has always felt like comfort in a jar for me. The aroma of roasted curry leaves mixed with garlic and sesame takes me straight back to my childhood, where my mom used to serve it with hot rice and ghee. It’s not just a recipe but a warm memory that makes even the simplest meal feel special. I love how this podi transforms plain food into something full of life and flavor, reminding me of home every single time.
INGREDIENTS
- Curry leaves – 100 gms (washed, dried, no moisture)
- Oil – 1 ½ tbsp (1 tbsp + ½ tbsp, divided)
- Chana dal – 2 tbsp
- Urad dal (with skin) – 2 tbsp
- Coriander seeds – 2 tbsp
- Sesame seeds – 1 tbsp
- Garlic – 12 cloves (with skin)
- Dry red chillies – 20 to 24 (adjust to spice level)
- Cumin seeds (jeera) – ½ tbsp
- Tamarind – small lemon-sized piece
- Turmeric powder – ½ tsp
- Salt – to taste
PREPARATION STEPS
- Heat a pan and add 1 tbsp oil. Fry the washed, dried curry leaves until they turn crispy. Remove and set aside.
- In the same pan, add ½ tbsp oil. Add chana dal and urad dal, roast until 80% done.
- Add coriander seeds and roast well. Then add sesame seeds and fry until they start to splat.
- Add garlic with skin and dry red chillies, fry until aromatic. Switch off the stove.
- While still warm, add cumin seeds and tamarind, mix well. Allow everything to cool completely.
- Transfer all the roasted ingredients and curry leaves into a mixer jar. Add turmeric powder and salt.
- Grind into a fine aromatic powder.
Yes, you can skip garlic, but it adds a deep flavor. Without it, the podi will be milder.
Stored in an airtight container, it lasts 3–4 weeks at room temperature. Refrigeration extends freshness.
Any moisture can make them soggy while frying and reduce shelf life. Always dry completely before use.
It’s not recommended as paste reduces shelf life. Use dried tamarind pieces for best results.
Mix with hot rice and ghee, or sprinkle over idlis, dosas, and upma for a spicy twist.
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