Curry Leaves Powder a.okay.a Karuveppilai Podi or Karivepaku Podi is a dry herby, spiced powder of contemporary curry leaves which have been roasted and floor with roasted lentils and spices like dried purple chilies, black pepper, asafetida and salt. This wholesome spices & herb condiment combine comes from the South Indian delicacies. Together with this, I’ve additionally shared the recipe of a flavorful Curry Leaves Rice or Karuveppilai Sadam that makes use of the identical powder. Price giving a strive!
About Curry Leaves Powder
Curry Leaves Powder, generally known as Karuveppilai Podi in Tamil and Karivepaku Podi in Telugu, is a well-liked dry spice combine in lots of South Indian households.
It’s usually loved with rice, accompanied by sesame oil or ghee. The phrases ‘karuveppilai’ and ‘karivepaku’ confer with curry leaves, whereas ‘podi’ means floor powder.
This fragrant and spiced mix options contemporary curry leaves as its star ingredient, celebrated for his or her distinctive taste and well being advantages, together with aiding digestion and selling hair well being.
You can additionally do that flavorful Curry Leaves Chutney that’s made with loads of curry leaves, contemporary coconut and spices.
The curry leaves are roasted first to boost their strong and sophisticated taste profile. This strong powder combine additionally consists of dried purple chilies and black pepper, which contribute a contact of pungency, warmth, and spiciness.
Lentils like chana dal (Bengal gram) and urad dal (black gram) are added, lending an earthy and nutty style. Tamarind is included to introduce a tangy word that balances the spiciness from the chilies and pepper.
A touch of asafoetida (hing) additional enhances the flavour of this Karuveppilai Podi combine. For a milder model, Kashmiri purple chilies can be utilized, whereas medium-hot purple chilies will yield a spicier podi. Nevertheless, extremely popular chilies might make the mix overly fiery and pungent.
Every ingredient, together with the herbs, lentils, spices, and tamarind, is roasted individually with a little bit of oil, then cooled and floor right into a positive powder.
As soon as ready, the Karivepaku Podi needs to be saved in an hermetic container to protect its freshness and aroma.
This recipe makes a small batch of curry leaves podi. In case you plan to make use of it often together with your meals, you possibly can scale up the ingredient portions accordingly.
About Curry Leaves Rice
Right here, I’ll additionally information you on making a scrumptious Curry Leaves Rice, also referred to as Karuveppilai Sadam. With the curry leaves podi ready prematurely, this rice dish may be made rapidly and paired with curd, rasam, papad, or chips for a whole meal.
Whereas my recipe consists of steps like frying spices and cashews for added taste, you possibly can skip these if you happen to want a less complicated model of the Curry Leaves Rice.
To make the rice, cook dinner the rice in a pan, stress cooker, or Immediate Pot, and permit it to chill barely or heat up. In a small pan (kadai), warmth a tablespoon of ghee.
As soon as scorching, add a tablespoon of curry leaves podi, adopted by one cup of cooked rice. Combine every thing properly and serve scorching.
For an added crunch, you possibly can roast a papad to take pleasure in alongside this flavorful Karuveppilai Sadam.
Step-by-Step Information
Tips on how to make Curry Leaves Powder
Put together Curry Leaves
1. Rinse the curry leaf stems totally in water. Unfold them on a kitchen serviette and allow them to dry naturally.
Make sure that they’re properly dried earlier than you proceed additional.
2. Pluck the leaves. Discard leaves which have black or white spots or traces on them. Measure the plucked leaves utilizing a typical measuring American cup.
You have to 1 cup tightly packed curry leaves. The load of solely the curry leaves is about 20 grams.
Put aside the kashmiri purple chilies, black pepper and different components. For the purple chilies, take away the stems and the seeds.
3. Place a small skillet or frying pan on the stovetop and warmth it. Let the pan develop into heat after which add 1 teaspoon of sesame oil (gingelly oil).
Although sesame oil is historically used to make the podi, you possibly can skip it and use a impartial tasting oil.
4. Add the curry leaves.Â
5. Combine them, very properly with the oil.
6. On low warmth, stirring typically, roast the leaves till crisp taking care that the leaves don’t brown however stay crisp. Maintain the warmth to low or medium-low.
7. Take away and set the roasted curry leaves apart on a plate.
Roast Different Substances
8. To the identical pan, add 2 to three dried kashmiri purple chilies. Stirring typically, roast till crisp and shade adjustments. Take away and put aside.
9. All of the whereas, you possibly can hold the warmth to low or medium and regulate it as wanted. Subsequent, add ½ teaspoon sesame oil to the identical pan. Add 1 tablespoon urad dal.Â
10. Stirring typically, roast the urad dal till golden however don’t burn. Roast on low or medium-low warmth.Â
Since I’ve used a forged iron skillet, it retains warmth. So, I needed to roast on low warmth.
Take away the golden roasted urad dal and put aside.
11. Add ½ teaspoon sesame oil or whichever oil you might be utilizing. Add 1 tablespoon chana dal.
12. Stirring typically, roast till the lentils flip golden.
13. When the chana dal turns golden, flip off the warmth. Add â…› teaspoon asafetida.
14. Combine and stir. The asafoetida will cook dinner within the residue warmth of the skillet or pan.Â
Take away all the browned chana dal, asafoetida and oil combination and put aside.
15. Subsequent, place 1 teaspoon tightly packed tamarind within the pan.
16. Press with spatula to cook dinner it. Flip it a couple of instances as wanted and cook dinner till evenly scorching on low warmth. Don’t burn. Put aside.
Be aware: You’ll be able to skip the tamarind.
17. Let all these roasted spices, curry leaves, tamarind and lentils cool utterly to room temperature.
Make Curry Leaves Powder
18. In a spice-grinder or mixer-grinder or excessive velocity blender, add all of the roasted components. Add ½ teaspoon salt or in response to style.
19. Grind to a positive or semi-fine powder.Â
Be aware: You too can add 1 teaspoon jaggery whereas grinding for a candy tangy style.
Serving & Storage
20. Retailer Karuveppilai Podi in an air-tight container or jar. Maintain it in an air-tight jar in a cool dry place or refrigerate it.
This herbaceous spiced nutty Karivepaku Podi may be combined with rice and eaten. You too can serve it as a podi combined with sesame oil, coconut oil or ghee with Idli or Dosa.
Or select to perk up your meals with a couple of teaspoons of the powder served as a aspect condiment together with your on a regular basis meals.
It retains properly for about 2 to three weeks within the fridge.
Step-by-Step Information
Tips on how to make Curry Leaves Rice
1. First, cook dinner 1 cup rice utilizing the tools you might be comfy with – pot, pan, stovetop stress cooker, electrical rice cooker or Immediate Pot.
Add water as wanted to cook dinner the rice. Let the cooked rice cool or develop into heat. Gently fluff it.
Be aware: You too can use a couple of hours outdated leftover rice. 1 cup uncooked rice will make about 3 cups cooked rice.
2. As soon as the rice is cooked, you have got the choice to both combine the powder with it or mood it.Â
To make a easy Curry Leaves Rice, add 2 to 2½ tablespoons of the curry leaves podi to the rice. Combine and serve. You too can add a couple of teaspoons of sesame oil, if you happen to like.
3. To make a Karuveppilai Sadam with tempering, comply with the steps:
Warmth a pan or kadai (wok). Add 2 tablespoons sesame oil and let it develop into scorching however not smoking scorching.
Add ½ teaspoon mustard seeds and allow them to crackle on medium-low to medium warmth.
4. Add ½ teaspoon urad dal and fry till golden.
5. After they begin turning gentle golden, add 10 to 12 chopped cashews or 2 tablespoons roasted peanuts.
6. Fry till the cashews flip golden. The lentils would additionally flip golden by the point the cashews flip golden.
For roasted peanuts, fry them for a minute or so.
7. Add a pinch of asafoetida and eight to 10 curry leaves.
8. Combine properly.
9. Flip off the warmth and add the cooked rice to the fried components within the pan. Moreover add salt in response to style and a pair of to 2.5 tablespoons of the ready curry leaves powder.
10. Combine totally. Examine style and add extra salt, if required. You can additionally add extra of the curry leaves powder if you happen to like.
11. Serve Curry Leaves Rice heat or at room temperature.
Skilled Suggestions
- Use of curry leaves: Use mature curry leaves for one of the best outcomes. Keep away from over-roasting or browning the leaves an excessive amount of; retain a few of their pure inexperienced shade.
- Including lentils: Make sure the lentils are fried evenly and totally to stop any rawness, as undercooked lentils may cause abdomen discomfort.
- Spice depth: This powder is gentle as a result of Kashmiri purple chilies are used. If utilizing different varieties, modify the amount to fit your desired degree of warmth and pungency.
- Utilizing different taste enhancers: You’ll be able to add 1 teaspoon of jaggery whereas grinding for a refined candy and tangy taste. Tamarind may be omitted, if most well-liked.
- Coloration of the spice combine: The colour of the powder will fluctuate relying on the kind of purple chilies used.
- Serving curry leaves podi: This curry leaves spice combine may be loved with idli or dosa, or combined with rice.
FAQs
Curry Leaves Powder is a flexible and flavorful spice mix generally utilized in South Indian delicacies. It enhances the flavour of dishes and is often combined with rice and ghee or sesame oil for a fast meal. Aside from its culinary use, it affords well being advantages resembling aiding digestion, enhancing hair well being, and many others.
Sure, Karuveppilai Podi may be saved in an hermetic container for two to three weeks at room temperature or longer within the fridge. Guarantee it’s utterly cool earlier than storing.
The quantity of Karivepaku Podi to devour varies primarily based on private style and dietary wants. Typically, 1 to 2 teaspoons per day is enough to take pleasure in its taste and well being advantages when combined with rice or sprinkled over dishes. Moderation is essential to having fun with its dietary advantages with out overindulging in spices.
Karuveppilai Sadam, also referred to as Curry Leaves Rice, is a flavorful South Indian dish made by mixing cooked rice with a spice mix referred to as curry leaves podi, together with fragrant spices and typically nuts.
Common short-grain or long-grain white rice, resembling sona masoori or basmati, works properly in Karuveppilai Sadam. Use rice that’s correctly cooked, cooled, and freed from clumps for one of the best outcomes when getting ready tis dish.
Extra Indian Spice Blends To Strive!
Please be sure you fee the recipe within the recipe card or depart a remark beneath when you have made it. For extra vegetarian inspirations, Signal Up for my emails or comply with me on Instagram, Youtube, Fb, Pinterest or Twitter.
Curry Leaves Powder | Curry Leaves Rice
Curry Leaves Powder or Karuveppilai Podi is a dry, herby, spiced powder of contemporary curry leaves which have been roasted and floor with roasted lentils and spices like dried purple chilies, black pepper, urad dal (black gram) and salt. Together with this, I’ve additionally shared the recipe of a flavorful Curry Leaves Rice that makes use of the identical powder.
Prep Time 10 minutes
Prepare dinner Time 10 minutes
Whole Time 20 minutes
Forestall your display from going darkish whereas making the recipe
Roasting Curry Leaves
Maintain a small skillet or frying pan on the stovetop and warmth it. Let the pan develop into heat.
Add 1 teaspoon sesame oil.
Subsequent add curry leaves and blend with the oil.
On a low warmth stirring typically roast the leaves till they’re crisp taking care that the leaves don’t brown however stay crisp. Take care to not burn the leaves.
Take away the roasted curry leaves from the pan and set them apart in a plate.
Roasting Spices & Lentils
Maintain warmth to a low. In the identical pan, add the dry purple chillies.
Stirring typically roast till the chilies look crisp and their shade adjustments. Take away and put aside.
Subsequent to the identical pan, add ½ teaspoon sesame oil. Add the urad dal.
Stirring typically roast urad dal till golden however don’t burn. Fry on low to medium-low warmth and modify the warmth as wanted.
Take away the golden roasted lentils and set them apart.
Add ½ teaspoon sesame oil once more. Add the chana dal.
Roast the lentils till golden. Stir typically whereas roasting them for even cooking.
As soon as the chana dal turns golden, flip off the warmth and add asafoetida.
Combine and stir the asafoetida with the chana dal. The asafoetida will cook dinner with the residue warmth of the pan.
Take away the roasted golden chana dal, asafoetida and oil combination and put aside.
Subsequent place the tamarind in pan. Press with spatula to cook dinner it.
Flip it a couple of instances as wanted and cook dinner till evenly scorching on a low warmth.
Don’t burn. Put aside the tamarind.
Making Curry Leaves Powder
Let the roasted components – curry leaves, lentils, spices and tamarind cool at room temperature.
As soon as cooled, add the entire these roasted components to a spice-grinder or mixer-grinder or a excessive velocity blender.
Add ½ teaspoon salt or in response to style.
Grind to a positive or semi-fine powder.
Utilizing a spoon switch the curry leaves powder to a small glass jar or an air-tight container.
Serving & Storage Strategies
Retailer Curry Leaves Powder within the glass jar or an air-tight container in a cool dry place or within the fridge. This spice mix retains properly for about 2 to three weeks within the fridge
You can both combine the curry leaves powder with steamed rice and a few sesame oil or take pleasure in it as a podi with idli or dosa.
The curry leaves podi additionally pairs properly with curd rice.
Making Curry Leaves Rice
To make the Curry Leaves Rice, both combine the curry leaves powder with steamed rice or you are able to do a tempering of spices and nuts as listed beneath.
You should use a couple of hours leftover cooked rice or selected to cook dinner uncooked rice in a pan, stovetop stress cooker, electrical rice cooker or Immediate Pot including water as wanted.
To do the tempering, first warmth sesame oil in a frying pan or kadai.
Add mustard seeds. When mustard seeds start to crackle, add the urad dal.
Fry the urad lentils till gentle golden.
After they begin turning into gentle golden, add the chopped cashews.
Stirring continuous fry cashews till golden. The lentils would additionally flip golden by the point the cashews flip golden.
Add curry leaves and asafetida. Combine properly.
Flip off warmth and add cooked rice, salt and curry leaves powder.
Combine totally and serve Curry Leaves Rice.
- For some candy and tangy style within the curry leaves powder, add 1 teaspoon of jaggery whereas grinding.
- Guarantee to make use of contemporary mature curry leaves for the optimum taste and style.
- Don’t roast an excessive amount of or brown the curry leaves an excessive amount of. Maintain some inexperienced shade in them.
- As a substitute of cashews, roasted peanuts can be utilized.Â
- Needless to say the colour of the bottom powder or podi will fluctuate with the kind and sort of dry purple chillies you have got used.
- Make sure that to fry the lentils evenly and rather well. They shouldn’t be uncooked.
- This recipe isn’t spicy as I’ve used kashmiri purple chillies. If utilizing another purple chillies, add much less or extra relying on the warmth and pungency you like.
- The curry leaves podi may be eaten with idli or dosa as properly.
- Be aware that the approximate diet information is for all the curry leaves powder constituted of the recipe.
Vitamin Info
Curry Leaves Powder | Curry Leaves Rice
Quantity Per Serving
Energy 440 Energy from Fats 99
% Each day Worth*
Fats 11g17%
Saturated Fats 1g6%
Polyunsaturated Fats 3g
Monounsaturated Fats 3g
Sodium 585mg25%
Potassium 51mg1%
Carbohydrates 65g22%
Fiber 23g96%
Sugar 3g3%
Protein 21g42%
Vitamin A 18154IU363%
Vitamin B1 (Thiamine) 0.2mg13%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 5442mg27210%
Vitamin B6 0.01mg1%
Vitamin C 9465mg11473%
Vitamin E 0.1mg1%
Vitamin Okay 2µg2%
Calcium 2007mg201%
Vitamin B9 (Folate) 55599µg13900%
Iron 4mg22%
Magnesium 110mg28%
Phosphorus 142mg14%
Zinc 0.5mg3%
* P.c Each day Values are primarily based on a 2000 calorie food plan.
