Curry Leaf Powder | Karivepaku Karam Podi

Karivepaku Karam Podi

Everyone likes Powders and especially the South Indians, Let’s know how to make curry leaf powder today. For more Pickles & chutneys, follow our website Hyderabadi Ruchulu.


1. Curry Leaves

2. Bengal Gram – 2 tablespoons

3. Black Gram – 2 tablespoons

4. Coriander Seeds – 2 tablespoons

5. Cumin Seeds – 1 teaspoon

6. Fenugreek Seeds – 1/4 teaspoon

7. Sesame Seeds – 2 tablespoons

8. Pepper – 1/4 teaspoon

9. Tamarind – 10-15 grams

10. Garlic Cloves – 7-8

11. Dried Chillies – 10-12

12. Salt – 1 1/2 teaspoon

Recipe Notes for Curry Leaf Powder

Let’s see how to make curry leaves powder which can be a great with idli dosa or even rice

This powder, once prepared could be used for upto 15 days

Firstly we need to wash and dry the curry leaves

Dry the leaves on a paper towel or cloth

Heat 1/2 teaspoon oil in pan

Add 2 tablespoons bengal gram, 2 tablespoons black gram and fry till they change colour

Add 2 tablespoons coriander seeds and fry

Then add 1 teaspoon cumin seeds, 1/4 teaspoon fenugreek seeds and fry

Fry for a minute and add 2 tablespoons sesame seeds, 1/4 teaspoon pepper and mix

Add 10-15 grams tamarind along with 7-8 garlic cloves

Mix and cut off the stove

Let all these ingredients cool down

To the same pan, add 10-12 dried chillis and fry till they change colour

Move them into the same plate

Heat 1 teaspoon oil and add the dried curry leaves

Fry on low flame till they turn very crispy

Cut off the stove and put them aside

To a mixie jar, add the previously fried ingredients along with 1 1/2 teaspoon salt and grind it coarsely

Then add the fried curry leaves and powder it again

Idli karam podi is ready!

Store this powder in an air tight container and it could be used for upto 15 days.


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