Curry Leaves Podi recipe | Karivepaku Podi

30 mins

Curry Leaves Podi recipe | Karivepaku Podi - So much so that I would recommend that every bachelor should have a stock of the Spicy Curry Leaves Powder.

I wonder if there is anyone at all who wouldn’t like this Spicy Curry Leaves Powder. It does wonders when you pair it with hot ghee rice or Idli and Dosa.

Spicy Curry Leaves Powder is not only a wonderful condiment to add to food but something that can be sprinkled on a curry or a fry at the very end. It gives a fantastic flavor to the curry. Sometimes, I add this delicious twist to the curries I make and thrill the foodies, Here are some tips for a great Spicy Curry Leaves Powder and some more uses for this Powder.

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Why should you use only old, dark green leaves?

• The old, dark green leaves instead of tender leaves are more aromatic and have a grainy quality after the Powder is ground. It has a tangy taste that touches your teeth.

• It is even better to use Wild Curry leaves, the Desi version of the Tree that has a strong fragrance.

Follow this for a great Spicy Curry Leaves Powder:

• Wash the Curry Leaves, let the water drain and dry them in shade overnight so that the moisture is completely gone and the leaf dries just a wee bit. The Powder lasts longer too when the leaves have no moisture.

• Groundnut Oil adds better taste than Refined Oil.

• The Pulses need to be slowly fried in Oil so that they slowly turn dark and fry till the very insides helping them to give out aroma.

• It is enough to fry Curry Leaves for just 3-4 minutes. If it is fried too much, the aroma is lost.

• You can drop Garlic if you do not like that taste.

• Increase or reduce the number of Chillies depending on the quality and kind of the Chillies you are using.

You could use Curry Leaves for Curries like this too:

With root vegetables:

• Boil any root vegetables, add them to Oil. Add some Turmeric and very little Salt and fry till golden. Then sprinkle the Spicy Curry Leaves Powder, toss for a minute and then take off the fire.

With Chicken:

• Take some Chicken, marinated in spices. Pour some water and all Salt, Turmeric and Mirchi Powder and the pieces become soft after the water evaporates. Then add some oil to another pan and fry some Cashew Nuts. Add the cooked Chicken and sprinkle some Curry Leaves Powder and Garam Masala and remove from fire. Serve the Spicy Curry Leaves Chicken Fry.

Curry Leaves Podi recipe | Karivepaku Podi - Recipe Video

Curry Leaves Podi recipe | Karivepaku Podi

| vegetarian
  • Prep Time 5 mins
  • Cook Time 15 mins
  • Resting Time 10 mins
  • Total Time 30 mins
  • Servings 15


  • 50 gms Dark Curry Leaves
  • 2 tbsps Bengal Gram
  • 3 tbsps Black Gram
  • 3 tbsps Coriander Seeds
  • 1 tsp Cumin Seeds
  • 15 Red Chillies
  • Tamarind ()
  • 5 - 6 Garlic Cloves
  • 1/2 tsp Turmeric
  • Salt
  • 2 tbsps Oil


  1. Wash the Curry Leaves and let them dry until the moisture is gone.
  2. Heat Oil and fry Bengal Gram and Black Gram until a nice aroma is released.
  3. Add Coriander Seeds and Red Chillies. Then add the fully dry Curry Leaves and fry for about 3-4 minutes. Add Garlic Cloves, Cumin Seeds and Tamarind and fry for another minute and then remove from fire.
  4. Add the mixture to the Mixie jar along with Salt and Turmeric and grind to a fine powder.
  5. If the Curry Leaves Powder is stored in an airtight container, it lasts more than a month.

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