Curry Leaves Powder (Kariveppilai Podi)



  • 1½ cups curry leaves
  • 2 tablespoons Urad dhal (Black gram dhal)
  • 4 tablespoons Channa dhal (bengal gram dhal)
  • 2 dried red chilies
  • a pinch of hing
  • salt to taste


  • Wash curry leaves and dry in paper towel
  • Dry roast the curry leaves until leaves are dry and crisp but still retain the green color
  • Dry roast separately the channa dhal and urad dhal until lightly golden
  • Dry roast red chilies and just before taking out of the pan, add a pinch of hing and roast together with red chilies for another minute.
  • Once cool, grind everything together into a powder
  • Season with salt
  • Serve with Idlis, dosa or even rice

To serve:

  1. add a spoon full of the powder and add a little bit of sesame oil (use the Indian version and not the Chinese version).  Mix with your fingers to a paste and you can eat with Dosa, Idli or rice
  2. When making masala Dosa, once dosa is cooked, sprinkle a little bit of the curry leaves powder and then put the masala and fold into to half.

Note: when roasting make sure the flame is in low to not burn the ingredients.

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