Tag Archives: Curry Leaves

Dried Curry Leaves Powder

16 Jan

Karivepaku Podi.

Fresh curry leaves are washed and dried under direct sunlight. They are then ground into powder. Store the dried curry leaves powder in a tight jar and use as required.
Makes: around 1/8 Cup Dried Curry Leaves Powder.


Fresh Curry Leaves 4 – 5 Cups Packed

Method of preparation:

Separate curry leaves and thoroughly wash them.
Pat them dry and spread on a cloth or a wide plate.
Let the curry leaves dry under direct sun light for a day or two or until the curry leaves are crisp.
Grind the dried curry leaves into fine powder.
Store the dried curry leaves powder in a tight jar.
Notes: Make sure to cover the curry leaves with a net cloth to avoid them from flying.

Suggestions: Use dried curry leaves powder as a substitute for fresh curry leaves in curries and fries.
Variations: You can also crisp the curry leaves in oven on low heat setting. You can use the curry leaves powder for the curry leaves rice recipe.
Other Names: Enda Pettina Karivepaku Podi, Dried Curry Leaves Powder.

Curry Leaves Powder

7 Aug

Karivepaku Podem.

Curry leaves powder is prepared by frying the fresh curry leaves till they turn a little crisp. They are then ground into fine powder along with roasted chana dal and other spices. Curry leaves powder can be stored in a dry dark place and served with steamed rice or with idli, dosa etc.
Makes: around 1 cup of Curry Leaves Powder.


Fresh Curry Leaves 2 Cups
Chana Dal 2 tbsps
Tamarind 1 inch sized ball
Garlic 4 Cloves (optional)
Whole Red Chiles 5 – 7
Mustard Seeds 1/4 tsp
Cumin Seeds 1/2 tsp
Fenugreek Seeds a small Pinch
Salt to taste
Oil 2 tsps

Method of preparation:

Break the red chiles into small pieces.
Peel and lightly crush the garlic cloves.

Heat a tsp of oil in a pan on low heat, add curry leaves and fry till the leaves crisp up a bit.
Remove the curry leaves onto a plate.
Add another tsp of oil in the same pan, add mustard seeds and cumin seeds.
When mustard seeds start spluttering, add fenugreek seeds and chana dal.
When chana dal turns light golden brown, add red chiles, garlic cloves, tamarind and salt.
Once red chiles change color, remove the pan from heat and add the curry leaves.

Cool the ingredients to room temperature and grind them into fine powder using a spice grinder.
Store the curry leaves powder tight in a jar and it stays fresh for couple of months.
Serve curry leaves powder with steamed rice and dollop of ghee or with idly, dosa etc.
Notes: Make sure not to burn any of the ingredients.

Suggestions: For a better shelf life avoid using garlic cloves and instead use few pinches of asafoetida. Use sun dried curry leaves if desired.
Variations: You can also add a tbsp of urad dal and few pinches of peppercorns.
Other Names: Curry Leaves Powder, Karivepaku Podem.

Mint Cilantro Rice

1 Jun

Pudina Kothimera Annam.

Mint cilantro rice is prepared by frying the mint and cilantro leaves and grinding them into fine paste with spices. The paste is then cooked briefly with garbanzo and mixed with steamed rice. Serve mint cilantro rice with raita of your choice.
Makes: around 3 Servings of Mint Cilantro Rice.


Basmati Rice 1 1/2 Cups
Mint 2 Cups loosely packed
Cilantro 1 1/2 Cups loosely packed
Curry Leaves 10
Grated Coconut 3 tbsps
Green Chiles 4 – 6
Tamarind 1 – 2 inch sized Ball
Cashews 15
Cumin Seeds 2 tsps
Jaggery 1 inch Block (optional)
Turmeric powder a pinch
Asafoetida a big Pinch
Boiled Garbanzo / Chickpeas 1 Cup
Salt to taste
Oil 1 tbsp

Method of preparation:

Wash rice and soak in fresh water for half an hour.
Cook the rice with 2 1/2 cups of water till rice is soft and all the water has been absorbed.
Soak tamarind in few tablespoons of water for some time and extract all the pulp.

Remove stems, wash and roughly chop green chiles.
Clean, wash and roughly chop mint leaves, cilantro leaves and curry leaves.

Heat a tsp of oil in a pan, add cashews and fry them till they turn light golden brown.
Remove cashews and add all the chopped leaves to the remaining oil and fry till they wilt.
Remove from heat and cool the leaves to room temperature.
Grind the fried leaves with coconut, tamarind pulp, half of the cashews, half of cumin seeds, jaggery (if using), green chiles and salt into smooth paste adding sufficient water.

Heat remaining oil in a pan, add remaining cumin seeds, turmeric powder and asafoetida.
Fry briefly, stir in chana, cashews and salt.
Fry the chana for few seconds, stir in ground mint paste.
Add few tbsps of water if necessary and cook on low for 2 – 4 minutes.
Remove from heat and stir in steamed basmati rice.
Thoroughly mix everything and serve mint cilantro rice with tomato raita or boondi raita.
Notes: Make sure not to overcook once the paste is added to the oil.

Suggestions: If the paste is overcooked, the coconut might turn strong and the leaves lose the aroma. Adjust the spice with green chiles. Add more jaggery or tamarind according to preference.
Variations: You can also check the variation of rice here.
Other Names: Mint Cilantro Rice.

Spicy Curry Leaves Powder

20 Jul

karampodi/ Karapodi


Curry leaves 50 -70 leaves app.
Urad dal 3/4 cup
Coriander seeds 1/4 cup
Whole Red chillies 6-10
Tamarind 2 inch sized ball
Garlic pods 3
Oil 2 tsps
Salt to taste

Method of preparation:

Wash curry leaves thoroughly and pat them dry.
Heat a deep pan, add curry leaves and roast on low heat until they lose green color.

Heat tsp of oil in a pan, add urad dal.
When they start to change color, add coriander seeds.
Toast the seeds, remove from heat and keep aside.

Heat a tsp of oil in same pan, add broken red chillies.
Toast them for few seconds and keep aside.

Grind toasted urad dal, corainder seeds, red chillies into fine powder using a spice blender.
Then add pieces of tamarind and grind again.
Now add roasted curry leaves, garlic cloves and salt.
Grind into somewhat fine powder and serve with rice or idly with a dollop of ghee.

Notes: Store tight and karam podi stays for months.

Curry Leaves Rice

30 Apr

Karivepaku Annam


Curry leaves 20-30 leaves
Green chillies 3
Salt to taste
Oil 1 tbsp

Cooked white rice 4 cups

Method of preparation:

Wash curry leaves, remove ends and wash green chillies.
Grind curry leaves, green chillies, salt into smooth paste adding little water.
Heat oil in a pan, add above ground curry leaves paste and saute for a minute.

Mix the rice thoroughly with the above fried curry leaves paste.
Serve immediately with a squeeze of lemon.

Notes: The curry leaves rice dries quickly.
Best if prepared with tender curry leaves.