Curry Leaves Podi

13 mins

4 servings

Cooked 100+ times recently

Vegan

★ 4.7

Ingredients

0.5 tsp Hing
2 tsp Jeera
0.5 tsp Mustard Seeds
4 g Chana Dal
80 leaves Curry Leaves (washed)
2 tsp Coriander Powder
4 tsp White Sesame Seeds
2 Dried Red Chilli (stems removed)
40 g Peanuts (raw)
15 g Coconut
1 tbsp Tamarind Paste
1.5 tbsp Refined Oil
0.5 tsp Salt
5 g Jaggery

Instructions

Karivepaku Podi (Curry Leaves Powder, Karuveppilai Podi) is a South Indian condiment (dry chutney powder) that brings together the refreshing flavor of curry leaves and spices. Pair with a Rice, Dosa, or Idlis.

Add Spices and Oil to Jar
Add 1.5 tbsp of refined oil to The Upliance jar. Then add 0.5 tsp Hing, 2 tsp Jeera, 0.5 tsp Mustard Seeds, 4 g Chana Dal, 2 dried red chillies (stems removed), 40 g raw peanuts, 80 washed curry leaves, 4 tsp white sesame seeds, and 2 tsp coriander powder.
Roast and Grind the Spice Blend
The Upliance will now roast the ingredients. Select sauté mode at medium heat for 5 minutes with automatic stirring (Speed 13, lid off). After roasting, secure the lid and The Upliance will grind the spices for approximately 1 minute with intermittent scraping, transforming them into a coarse powder.
Add Remaining Ingredients and Finish Roasting
Add 15 g coconut, 1 tbsp tamarind paste, 0.5 tsp salt, and 5 g jaggery to The Upliance jar. The Upliance will continue to roast these ingredients at low heat for 5 minutes with automatic stirring (Speed 14, lid on). After this, secure the lid and The Upliance will blend the mixture for approximately 1.5 minutes with intermittent scraping to achieve the desired podi consistency.
Serve the Curry Leaves Podi
The Curry Leaves Podi is now ready. Carefully transfer the podi from The Upliance jar into a bowl. You can store it in the fridge for up to a week. Garnish and serve with rice, dosa, or idlis.

Why this recipe works better with Upliance

No Chopping

Skip the knife work. Add the ingredients and let Upliance handle the rest.

Automatic Stirring

No more standing over the stove. Upliance stirs your dish perfectly.

Precise Temperature at 120°C

Holds the exact heat needed for perfect cooking without scorching.

Nutritional Information

345

Calories

16g

Carbs

Protein

30g

Fat

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22 mins

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Curry Leaves Podi

South Indian • Andhra Pradesh • Karnataka • Dips and Chutney

Curry Leaves Podi

13 mins

4 servings

Cooked 100+ times recently

Vegan

★ 4.7

Ingredients

0.5 tsp Hing
2 tsp Jeera
0.5 tsp Mustard Seeds
4 g Chana Dal
80 leaves Curry Leaves (washed)
2 tsp Coriander Powder
4 tsp White Sesame Seeds
2 Dried Red Chilli (stems removed)
40 g Peanuts (raw)
15 g Coconut
1 tbsp Tamarind Paste
1.5 tbsp Refined Oil
0.5 tsp Salt
5 g Jaggery

Instructions

Add Spices and Oil to Jar
Add 1.5 tbsp of refined oil to The Upliance jar. Then add 0.5 tsp Hing, 2 tsp Jeera, 0.5 tsp Mustard Seeds, 4 g Chana Dal, 2 dried red chillies (stems removed), 40 g raw peanuts, 80 washed curry leaves, 4 tsp white sesame seeds, and 2 tsp coriander powder.
Roast and Grind the Spice Blend
The Upliance will now roast the ingredients. Select sauté mode at medium heat for 5 minutes with automatic stirring (Speed 13, lid off). After roasting, secure the lid and The Upliance will grind the spices for approximately 1 minute with intermittent scraping, transforming them into a coarse powder.
Add Remaining Ingredients and Finish Roasting
Add 15 g coconut, 1 tbsp tamarind paste, 0.5 tsp salt, and 5 g jaggery to The Upliance jar. The Upliance will continue to roast these ingredients at low heat for 5 minutes with automatic stirring (Speed 14, lid on). After this, secure the lid and The Upliance will blend the mixture for approximately 1.5 minutes with intermittent scraping to achieve the desired podi consistency.
Serve the Curry Leaves Podi
The Curry Leaves Podi is now ready. Carefully transfer the podi from The Upliance jar into a bowl. You can store it in the fridge for up to a week. Garnish and serve with rice, dosa, or idlis.