Kariveppillai Podi

Recipe by
Total Time:
15-30 minutes
Serves: 12
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Roast Recipe
Difficulty: Easy

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  • 2.5 cups - dried or fresh curry leaves( also known as kariveppillai/ curry patta)
  • 1/4 cup - split chick pea ( chana dal)
  • 1/4 cup - split black gram lentil ( udad dal)
  • 30 - dry red chillies ( or according to taste)
  • 1/8 tsp - asafoetida / hing (optional)
  • salt to taste

How to Make Kariveppillai Podi

  • Dry roast each of the lentils separately until it turns reddish.
  • Keep aside separately.
  • Dry roast the curry leaves until it turns a little brownish, you can hear a crackling sound when you stir, then keep aside.
  • Dry roast the red chillies until they turn color and keep aside.
  • Cool all the ingredients thoroughly before proceeding to powder them.
  • Powder the split chick pea until slightly coarse, then add split black gram lentil to it, and continue to powder until they look like bread crumbs.
  • Keep aside.
  • Powder the curry leaves into a fine powder and keep aside.
  • Powder the dry red chillies with a pinch of salt if required until reasonably fine and keep aside.
  • Now mix all these powdered ingredients together in a blender, add salt and asafoetida and powder until fine.
  • Store in an airtight container and use as required to spice up your rice, yogurt or curries.