Curry Leaves Powder a.okay.a Karuveppilai Podi or Karivepaku Podi is a dry herby, spiced powder of recent curry leaves which have been roasted and floor with roasted lentils and spices like dried crimson 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, often called 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’ check with curry leaves, whereas ‘podi’ means floor powder.
This fragrant and spiced mix options recent 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 possibly can additionally do this flavorful Curry Leaves Chutney that’s made with loads of curry leaves, recent coconut and spices.
The curry leaves are roasted first to boost their sturdy and sophisticated taste profile. This sturdy powder combine additionally consists of dried crimson 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 notice 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 crimson chilies can be utilized, whereas medium-hot crimson chilies will yield a spicier podi. Nevertheless, very 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 nice 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. Should you plan to make use of it repeatedly together with your meals, you may 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 called Karuveppilai Sadam. With the curry leaves podi ready prematurely, this rice dish will be made shortly 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 may skip these for those who favor a less complicated model of the Curry Leaves Rice.
To make the rice, prepare dinner the rice in a pan, stress cooker, or Prompt Pot, and permit it to chill barely or heat up. In a small pan (kadai), warmth a tablespoon of ghee.
As soon as sizzling, add a tablespoon of curry leaves podi, adopted by one cup of cooked rice. Combine the whole lot effectively and serve sizzling.
For an added crunch, you may roast a papad to take pleasure in alongside this flavorful Karuveppilai Sadam.
Step-by-Step Information
How one can make Curry Leaves Powder
Put together Curry Leaves
1. Rinse the curry leaf stems completely in water. Unfold them on a kitchen serviette and allow them to dry naturally.
Ensure that they’re effectively 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 regular measuring American cup.
You will have 1 cup tightly packed curry leaves. The load of solely the curry leaves is about 20 grams.
Put aside the kashmiri crimson chilies, black pepper and different substances. For the crimson 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 turn into heat after which add 1 teaspoon of sesame oil (gingelly oil).
Although sesame oil is historically used to make the podi, you may skip it and use a impartial tasting oil.
4. Add the curry leaves.Â
5. Combine them, very effectively 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 crimson chilies. Stirring typically, roast till crisp and shade adjustments. Take away and put aside.
9. All of the whereas, you may maintain 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’re 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 prepare dinner within the residue warmth of the skillet or pan.Â
Take away the whole 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 prepare dinner it. Flip it a number of occasions as wanted and prepare dinner till frivolously sizzling on low warmth. Don’t burn. Put aside.
Notice: You possibly can 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 pace blender, add all of the roasted substances. Add ½ teaspoon salt or in response to style.
19. Grind to a nice or semi-fine powder.Â
Notice: You may also 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 will be blended with rice and eaten. You may also serve it as a podi blended with sesame oil, coconut oil or ghee with Idli or Dosa.
Or select to perk up your meals with a number of teaspoons of the powder served as a facet condiment together with your on a regular basis meals.
It retains effectively for about 2 to three weeks within the fridge.
Step-by-Step Information
How one can make Curry Leaves Rice
1. First, prepare dinner 1 cup rice utilizing the tools you’re snug with – pot, pan, stovetop stress cooker, electrical rice cooker or Prompt Pot.
Add water as wanted to prepare dinner the rice. Let the cooked rice cool or turn into heat. Gently fluff it.
Notice: You may also use a number 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 may have 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 may also add a number of teaspoons of sesame oil, for those who like.
3. To make a Karuveppilai Sadam with tempering, observe the steps:
Warmth a pan or kadai (wok). Add 2 tablespoons sesame oil and let it turn into sizzling however not smoking sizzling.
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. Once they begin turning mild 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 effectively.
9. Flip off the warmth and add the cooked rice to the fried substances within the pan. Moreover add salt in response to style and a couple of to 2.5 tablespoons of the ready curry leaves powder.
10. Combine completely. Examine style and add extra salt, if required. You possibly can additionally add extra of the curry leaves powder for those who like.
11. Serve Curry Leaves Rice heat or at room temperature.
Knowledgeable Ideas
- Use of curry leaves: Use mature curry leaves for the perfect 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 completely to forestall any rawness, as undercooked lentils may cause abdomen discomfort.
- Spice depth: This powder is gentle as a result of Kashmiri crimson chilies are used. If utilizing different sorts, regulate the amount to fit your desired degree of warmth and pungency.
- Utilizing different taste enhancers: You possibly can add 1 teaspoon of jaggery whereas grinding for a delicate candy and tangy taste. Tamarind will be omitted, if most popular.
- Coloration of the spice combine: The colour of the powder will differ relying on the kind of crimson chilies used.
- Serving curry leaves podi: This curry leaves spice combine will be loved with idli or dosa, or blended 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 blended with rice and ghee or sesame oil for a fast meal. Aside from its culinary use, it provides well being advantages equivalent to aiding digestion, enhancing hair well being, and many others.
Sure, Karuveppilai Podi will 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. Usually, 1 to 2 teaspoons per day is ample to take pleasure in its taste and well being advantages when blended with rice or sprinkled over dishes. Moderation is essential to having fun with its dietary advantages with out overindulging in spices.
Karuveppilai Sadam, also called 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 generally nuts.
Common short-grain or long-grain white rice, equivalent to sona masoori or basmati, works effectively in Karuveppilai Sadam. Use rice that’s correctly cooked, cooled, and freed from clumps for the perfect outcomes when making ready tis dish.
Extra Indian Spice Blends To Strive!
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Curry Leaves Powder | Curry Leaves Rice
Curry Leaves Powder or Karuveppilai Podi is a dry, herby, spiced powder of recent curry leaves which have been roasted and floor with roasted lentils and spices like dried crimson 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
Cook dinner Time 10 minutes
Complete Time 20 minutes
Stop 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 turn 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 crimson 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 regulate 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 prepare 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 prepare dinner it.
Flip it a number of occasions as wanted and prepare dinner till frivolously sizzling on a low warmth.
Don’t burn. Put aside the tamarind.
Making Curry Leaves Powder
Let the roasted substances – curry leaves, lentils, spices and tamarind cool at room temperature.
As soon as cooled, add all the these roasted substances to a spice-grinder or mixer-grinder or a excessive pace blender.
Add ½ teaspoon salt or in response to style.
Grind to a nice or semi-fine powder.
Utilizing a spoon switch the curry leaves powder to a small glass jar or an air-tight container.
Serving & Storage Solutions
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 effectively for about 2 to three weeks within the fridge
You possibly 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 effectively 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 under.
You should use a number of hours leftover cooked rice or selected to prepare dinner uncooked rice in a pan, stovetop stress cooker, electrical rice cooker or Prompt 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 mild golden.
Once they begin turning into mild 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 effectively.
Flip off warmth and add cooked rice, salt and curry leaves powder.
Combine completely 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 recent 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 an alternative of cashews, roasted peanuts can be utilized.Â
- Needless to say the colour of the bottom powder or podi will differ with the sort and sort of dry crimson chillies you may have used.
- Ensure that to fry the lentils evenly and very well. They shouldn’t be uncooked.
- This recipe just isn’t spicy as I’ve used kashmiri crimson chillies. If utilizing every other crimson chillies, add much less or extra relying on the warmth and pungency you favor.
- The curry leaves podi will be eaten with idli or dosa as effectively.
- Notice that the approximate vitamin information is for the whole curry leaves powder constituted of the recipe.
Diet 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 Ok 2µg2%
Calcium 2007mg201%
Vitamin B9 (Folate) 55599µg13900%
Iron 4mg22%
Magnesium 110mg28%
Phosphorus 142mg14%
Zinc 0.5mg3%
* % Each day Values are primarily based on a 2000 calorie weight loss program.
