Karivepaku podi – spiced curry leaves powder recipe, how to make quick curry leaves rice. Curry leaves provide us numerous health benefits like boosting iron levels, controls blood sugar levels, aids in digestion and flushes toxins away from stomach. Folks with low iron levels will benefit from the regular use of curry leaves powder.
A tsp of this powder eaten with rice in the beginning of a meal is said to increase the appetite, digestion and absorption of nutrients in the food. I will try to make a detailed post on the health benefits of curry leaves sometime soon.
There may be different ways of making spiced curry leaves powder or curry leaves rice. I am sharing the method I make at home. I usually make this spicy curry leaves podi and stock up in a glass bottle. Use it whenever needed to make the karivepaku rice.
Curry leaves podi can also be served with lemon rice, upma, semiya upma, idli, Pongal etc. Adjust the amount of red chilies in the recipe to suit your taste.
This karivepaku podi is healthy, delicious and quick to make. It can be a quick fix to dinner as well when you do not have time to make a elaborate meal, just mix it with cooked rice along with oil and roasted peanuts or any other nuts.
Update: I have been dehydrating the curry leaves for this podi in the oven. It is so much easier and does not need oil too. Also you can store these dehydrated curry leaves for upto a month in a glass jar.
You can also powder the curry leaves alone without spices and sprinkle on your veggie stir fry dishes.
How to make curry leaves powder
1. Always use mature fresh curry leaves that do not have infestations. Rinse them well under running water or in a large pot filled with water. You can also add a fistful of rock salt to the water and set aside for 10 mins. This helps to get rid of any pesticide residue. Repeat rinse until the leaves are clean.
2. Drain them in colander. When the water drains off completely. Spread them on a thick cotton cloth until the moisture dries up completely. I usually dry these leaves in the morning around 10 am and leave it on the dinning table until evening 4.
3. On a low flame dry roast dals for 2 mins, then add red chilies. Adjust the amount of red chilies to suit your taste. I used kashmiri red chilies. Roast until the dals turn golden and chilies turn crisp. Keep tossing in between to prevent burning.
4. Add cumin/ jeera. Switch off the stove. Add sesame seeds and desiccated coconut. The heat from the hot pan is enough to toast them. If you have dried coconut (copra) use that since it is higher in nutrition than desiccated coconut. You can also skip coconut and sesame seeds. Set these aside to cool.
5. To the same pan, add oil and heat it a bit. If you want you can also dehydrate the curry leaves in the oven. Check the recipe card below to get the instructions.
6. Add the curry leaves and begin to saute.
7. On a low to medium flame, fry them until the leaves turn crisp. Add garlic to this and switch off the stove.
8. Cool all the ingredients completely. If you like to add tamarind, you can add a bit of it. I prefer fresh lemon juice for the rice rather than tamarind. Powder them all in a blender jar along with salt.
Store it in a air tight glass jar.
how to make curry leaves rice
1. Heat oil in a pan,allow mustard to crackle. Add urad dal and peanuts, fry until the peanuts turn golden. Then add 1 sprig curry leaves, red chili and hing. Saute all. Off the stove. Stir in the curry leaves powder as needed. Pour this to the cooled cooked rice. Sprinkle salt. You can also sprinkle some fresh lemon juice if you have not used tamarind. Mix well.
1. Cook the rice and cool it completely.
2. Dry roast peanuts until they are toasted well. Remove off the skin and coarsely crush or pulse them in a blender jar.
3. Add curry leaves powder, salt, peanuts and oil.
4. Mix them all together. I prefer to use extra virgin olive oil and little fresh lemon juice. Since the oil is not heated in this method, all the nutritional and health qualities of extra virgin olive oil are retained. Add more or less podi to suit your taste.
Serve karivepaku podi rice with salad, kosambari or plain yogurt.
You can also check this collection of over 70 rice recipes suitable for quick dinner or lunch box.
Ingredients (US cup = 240ml )
- 1 tablespoon chana dal
- 1 tablespoon urad dal
- 1 tablespoon sesame seeds powder
- 1 tablespoon dry coconut or desiccated coconut
- 3 to 4 Red chilies or as needed
- ¾ to 1 teaspoon cumin / jeera
- 1 to 3 Garlic
- 1 cup curry leaves tightly packed
- 1 tablespoon Oil as needed to fry the curry leaves
- salt as needed
to make curry leaves rice
- 1½ cups rice
- 2 to 2½ tablespoon curry leaves podi
- salt as needed
- ¼ cup peanuts or cashews as needed
- 1 to 2 tablespoons oil as needed
- 1 tablespoons lemon juice as needed (optional)
- Clean and wash curry leaves in lot of water few times and dry them on a clean cotton cloth. You can even leave it for few hours to overnight.
- Dry roast chana dal and urad dal until golden. When they are half roasted, add red chilies and fry until golden.
- To the same pan, add cumin, coconut and sesame seeds. Switch off the stove and toss. Do not burn. Set aside to cool.
- On Stovetop: To the same pan, add oil and heat. Fry curry leaves until they turn crisp. Cool them.
- In Oven: Spread the curry leaves on 2 trays and place them in the oven in the middle and lower levels of your oven. Turn on the oven at 60 C (140 F) for 10 to 12 mins. The leaves turn crisp. This method doesn't need oil. Adjust the time as needed and remove them in time as they burn faster. The lower tray takes a little longer. So move it to the middle rack after 10 mins.
- Powder them together along with salt in a blender. Store them in an air tight glass jar and use as needed for idli, dosa, upma, oats or rice.
- To make curry leaves rice, cook 1 ½ cups rice and cool it completely. Add some roasted crushed peanuts, 2 to 2.5 tbsp curry leaves powder, little more salt and extra virgin olive oil, coconut oil or hot ghee.
- Mix the rice. Adjust the quantity of podi and oil as needed.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
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I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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