curry leaves powder | curry leaves chutney powder | South-Indian curry leaves chutney powder | karibevu chutney powder | Kari bevu chutney pudi | karuveppilai podi | karivepaku podi |
by Tarla Dalal
Added to 312 cookbooks
This recipe has been viewed 143213 times
curry leaves powder | curry leaves chutney powder | South-Indian curry leaves chutney powder | karibevu chutney powder | Kari bevu chutney pudi | karuveppilai podi | karivepaku podi | with amazing 13 images.
Chutney powders such as this Curry Leaves Chutney Powder, made with spices, daria and curry leaves, really come in handy on days when you do not have time to prepare chutney or Sambhar to accompany your Idlis and dosas.It is also known as karibevu chutney powder, Kari bevu chutney pudi, karuveppilai podi, karivepaku podi.
Ensure the curry leaves are fresh, dark green and mature to get aromatic and fragrant curry leaves chutney powder. You can also add roasted peanuts to make curry leaves powder more nutty and tasty.
You can serve the South-Indian curry leave chutney powder as it is, or mix it with til oil, to make a tongue-tickling and aromatic accompaniment! Not only that, the karuveppilai podi also comes in handy when you want to transform your idli or dosa into a dry, one-meal snack to carry to work, school or on a journey.
You just need to coat your cooked idlis with til oil mixed with Curry Leaves Chutney Powder, or sprinkle some powder on the semi-cooked dosa before turning it around, to make a self-sufficient snack!
Serve curry leaves powder immediately or store refrigerated in an air-tight container in the refrigerator and use within 2 days. karivepaku podi can be eaten with rice, upma, idli, Pongal, etc. You can mix the kari bevu chutney pudi with ghee or coconut oil before eating.
See detailed step by step photos and video curry leaves powder | curry leaves chutney powder | South-Indian curry leaves chutney powder | karibevu chutney powder | Kari bevu chutney pudi | karuveppilai podi | karivepaku podi | recipe below.
For curry leaves chutney powder- To make curry leaves chutney powder, combine all the ingredients, except the tamarind pulp, in a deep non-stick pan and dry roast on a medium flame for 7 to 8 minutes or till they turn crisp, while stirring continuously.
- Transfer the roasted mixture into a mixer, add the tamarind pulp and blend it to a smooth powder, without using any water.
- Serve the curry leaves chutney powder immediately or store refrigerated in an air-tight container in the refrigerator and use within 2 days.
Curry Leaves Chutney Powder Video
Curry Leaves Chutney Powder recipe with step by step photos
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Like curry leaves powder | curry leaves chutney powder | South-Indian curry leave chutney powder | karibevu chutney powder| Kari bevu chutney pudi| karuveppilai podi | karivepaku podi | then check out our collection of chutney recipes from chutney's used in Indian chaats like Ragda Pattice to South Indian chutney for Idlis and Dosas.
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What are Chutneys? Chutneys add value to any dish. They can be used as flavoring substances, toppings or accompaniments, but they enhance the taste of the dish in some way or the other. There are tongue-tickling tangy chutneys, such as the tamarind based ones, as well as soothing chutneys that usually use coconut as the base. Normally, one chooses a chutney that complements or balances the taste of the dish it is used in or served with.
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There are different types of chutneys – wet chutneys, dry chutneys, freshly made ones as well as preserves. Chutneys like the Coconut Chutney or Coriander Chutney are usually made fresh, to be served with idlis, dosas and upmas. They are simple and quick, with a balanced flavor. Others like the Tomato Chutney are a little more elaborate, with a pulpy texture and a tangy taste that gives the main dish a flavorful boost. Some wet chutneys can also be kept in the fridge and used for a couple of days.
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Peppy, spicy delights like the Meetha Chutney and Khajur Imli ki Chutney can be made and preserved for a while, to be served with scrumptious samosas and pakodas or to be used in the preparation of chaat items. The famous Green Chutney is another must-learn dish, indispensable in the preparation and serving of North Indian snacks.
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South Indian and Maharashtrian cuisine are also well-known for their collection of dry chutneys. Dry chutneys are basically spice powders that can be served along with rice or snacks. The Dry Garlic Chutney from Maharashtra is a powerful combo of garlic, dried coconut and red chilli, which adds a spicy note to snacks like Vada Pav.
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You can even go all out and make yourself a chatpata open sandwich with a sprinkling of Dry Garlic Chutney powder! If you come down South, you will be met by many more such dry chutney powders like the Milagai Podi, Curry Leaves Powder and Coconut Powder, all of which go well with South Indian snacks like idli and dosa. Some of the chutney powders can also be mixed with hot rice and ghee and served as a quick meal with papad and curd.
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Curry leaves chutney powder is also known as karibevu chutney powder, Kari bevu chutney pudi, karuveppilai podi, karivepaku podi. The curry leaves have to be cleaned and washed completely before using. Also, pat them dry completely with a cloth and then add because we need a dry karivepaku podi chutney. Ensure the curry leaves are fresh, dark green and mature to get aromatic and fragrant curry leaves chutney.
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For making the Kadi Patta chutney powder, gather all the ingredients, measure them and keep ready. You can also roast each ingredient separately and remove them & then grind them to make the karibevu podi chutney.
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For preparing the Curry Leaves Powder ( karuveppilai podi), in a deep non-stick pan, add the curry leaves. Curry leaves are very healthy. To read more about the health benefits of kadi patta, check our glossary for curry leaves.
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Also, add grated dry coconut.
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Add the roasted chana dal. We have lightly roasted chana dal till golden brown and fragrant. You can also add roasted peanuts to make chutney more nutty and tasty.
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Add the Kashmiri red chillies. Before adding, we have removed the stalks and broken them into pieces.
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Add the sesame seeds.
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Also, add salt to taste and mix well.
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Dry roast on a medium flame for 7 to 8 minutes or till they turn crisp, while stirring continuously. If dry roasted on a high flame, the spices will burn soon and won't be roasted properly.
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Cool slightly and transfer the roasted mixture into a mixer.
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Add the tamarind pulp. To make tamarind pulp at home, soak tamarind pods (without seeds) in warm water for 15-20 minutes or till they turn soft. Mash roughly using your hands. If you want you can strain to remove the fibers and hard black seeds.
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Blend it to a smooth powder, without using any water.
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Serve Curry Leaves Powder immediately or store refrigerated in an air-tight container in the refrigerator and use within 2 days. Curry leaves podi can be eaten with rice, upma, idli, Pongal, etc. You can mix the kari bevu chutney pudi with ghee or coconut oil before eating.
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If you are looking for more chutney powder recipes then do check Chutney Podi ( Thengai), Flaxseeds Dry Chutney and Ellu Podi
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Accompaniments
Nutrient values (Abbrv) per tbsp
| Energy | 16 cal |
| Protein | 0.4 g |
| Carbohydrates | 0.8 g |
| Fiber | 0.2 g |
| Fat | 1.2 g |
| Cholesterol | 0 mg |
| Sodium | 2.2 mg |
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