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Andhra-style karivepaku podi, or curry leaves powder, is a flavourful and aromatic dry chutney powder from Andhra cuisine. It is known for adding a zesty twist to simple meals.
Andhra-Style Karivepaku Podi, Traditional Curry Leaves Chutney To Pair With Meals
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Andhra-style karivepaku podi
Andhra-style karivepaku podi, or curry leaves powder, is a flavourful and aromatic dry chutney powder from Andhra cuisine. It is known for adding a zesty twist to simple meals. This traditional condiment is made with fresh curry leaves, lentils and spices that are roasted and blended, creating a nutty, spicy and earthy flavour profile. Karivepaku Podi is typically enjoyed mixed with hot steamed rice and a dollop of ghee or paired with curd rice, idli, dosa, upma and pongal.
Ingredients
2 tsp oil, 1 cup fresh curry leaves, 1 tbsp chana dal, 1 tbsp urad dal, 5 dry red chillies, 1 tbsp coriander seeds, ½ tsp cumin seeds, 1 tbsp dry or desiccated coconut, 2 cloves garlic, a small piece of tamarind, ½ tsp jaggery, salt to taste
Step 1
Gather all the ingredients. Begin by rinsing the curry leaves thoroughly, removing them from the stems. Pat them dry, then spread them on a clean kitchen towel and allow to air-dry for a few hours until completely moisture-free.
Step 2
In a skillet, heat 1 teaspoon of oil over a medium-low flame. Add the curry leaves and roast gently until they turn dry and crisp without browning. Transfer the roasted leaves to a plate and set aside to cool.
Step 3
In the same skillet, add another teaspoon of oil. Toss in the dry red chillies, chana dal, and urad dal. Roast them on a medium-low flame, stirring frequently, until the dals turn golden brown, and the red chilies puff up slightly.
Step 4
Next, add the coriander seeds and cumin seeds to the skillet and roast for a minute until they release their aroma. Turn off the heat, then add the dry coconut, garlic cloves, and tamarind to the skillet. Stir well and let everything cool completely.
Step 5
Once all the roasted ingredients are cool, transfer them to a blender. Add salt and jaggery, if desired. Blend the mixture to a slightly coarse powder to maintain texture and enhance flavour. Be careful not to over-grind. Transfer the karivepaku podi to an airtight container.
Storage Tips
Store in the refrigerator for up to a month to maintain its freshness. Enjoy this flavourful chutney powder with steamed rice, idli, dosa or even as a sprinkle over curries. For a foolproof crisp texture, roast curry leaves on a low flame or microwave them for 2 minutes, checking every 30 seconds.
Cooking Tips
For a foolproof crisp texture, roast curry leaves on a low flame or microwave them for 2 minutes, checking every 30 seconds. Roast the dals and spices on a low flame and stir frequently to prevent bitterness from burnt ingredients.