Karuvepillai Podi | Curry leaves powder is a spiced powder to be mixed with rice or consumed with rice, including curd rice. It’s a life-saver on the days when we don’t cook or have anything to prepare.

It has lot of beneficial health properties. It’s good for overall health, skin and hair. It helps with weight loss, helps in treating dysentry, constipation as well as diarrhea. Relieves morning sickness and nausea. Good for diabetics, as well reduces stress. When considering for hair, helps in promoting dark hair, by covering grey hairs naturally by consuming it both internally as well as externally by applying it to the hair as packs.

It aides the blood sugar level and has anti inflammatory properties and antibacterial properties. Low iron levels will benefit from the regular usage of Curry Leaves.

Consuming this increases the appetite and helps in absorption or the digestion.

The simplest of the therapeutic idea where in most of Indians does is, by not discarding the stick or the stem of the curry leaves, breaking them to pieces and storing it, as this can be used when your pierce ears or piercing has got any infections or the hole is closed, by poking the curry leaves stick it heals quickly like how we do with Neem Sticks.

Usually elders in my house make it and give it to me, I never had the habit of buying this from store till date, as i never be comfortable in buying leavy items as paste or powders from store, because of preservatives.

It is a very easy and a quick recipe that i have adapted and i would like to share my version and addition of making it and that’s what i am sharing here with you guys and i also have step by step picture of this powder, looking below. As well, i have my Youtube video coming for this recipe.


Curry Leaves- 4-5 packets (As being in USA that’s how we get)

Oil-2 teaspoons

Kashmiri Chili -4

Chana Dal- 1/4 cup

Urad dal- 2 tablespoons

Coriander seeds- 1&1/2 tablespoons

Flax seeds- 1 tablespoon

Black Sesame seeds- 2 teaspoons

Asafetida powder-1/2 teaspoon

Turmeric powder- 1/2 teapsoon

Salt – as required


1.To start with, let us remove the leaves of the curry leaves and then wash and dry them separately over night for the moisture to absorb. Allow it to dry. Then use this next day.

2. Prepare all the ingredients, and then in a pan, add oil. To it add the chilies after oil becomes warm. Add chana dal, urad dal, coriander seeds and then saute on low flame until golden color. And then add sesame seeds and flax seeds. then once that gets sauteed.,remove it from flame allow it to cool and add it to the blender. Then add the curry leaves to the same pan and then roast it, but not fry it too much.

3. Add the roasted curry leaves to the blender and then to it add turmeric, asafetida, and salt. Allow it to cool down and then blend them to a coarse powder.

4. Once it is done, just add them to a clean airtight container and store in cool dry place. Can be store in kitchen cabinet for 4-6 weeks. Store in fridge for 4-6 months.


  • If you like garlic you can add garlic pods to this recipe.
  • Flax seeds and Sesame seeds are my version of adding to this recipe, you can choose to skip them.But, if you like it and don’t have black sesame seeds substitute with white or brown.
  • I have used Kashmiri chili, you can substitute with regular red chilies. In that case add 6 of them depending on your spice needs.
  • Some prefer to add a teaspoon of black peppercorns. I don’t like the taste or the aroma of it as i feel it dominates the curry leaves smell.
  • I don’t like to roast the curry leaves too much as the fresh leaves smell vanishes as well as the green color which is the natural color of the leaves will fade.
  • I used turmeric powder. By doing that it enhances the color of the powder.
  • Some prefer to use only Urad dal. But i like to use Chana dal for most of these kind of powders.
  • Ideal to use Coriander seeds. But if you don’t have them then use freshly grounded or store bought powder and substitute with them.




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