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No Onion No Garlic/ South indian Cuisine


Is there any South Indian Cuisine that does not use Curry leaves in its tempering? These leaves infuse a wonderful flavor to any dish they touch and make their presence felt. In spite of being a key seasoning ingredient it is most often discarded while eating .Result , nutrient rich herb that is so good for health,never gets eaten.Today i bring to you a recipe where curry leaves is the hero.. That’s “Curry Leaves Chutney Powder / Karibevu Soppina pudi / Karuvepillai Podi“. This chutney pudi ensures that you actually ingest all the good qualities of the curry leaf enjoying its taste equally..

Curry leaves has many health benefits like they help in reducing hair loss n premature graying of hair, helps in digestion, reduces acidity and indigestion,control diabetes,lowers cholesterol etc.Curry leaves powder are also given to newly delivered lactating mothers in some parts of India,considering the health benefits it has. Hey did i say it helps in weight loss too ? Yes , Incorporating curry leaves powder in the daily diet will help in losing weight by taking out fat and and many other toxins from the body.

Making Curry leaves chutney powder is very easy .Make it once and relish it for next few months.They can be served along with steaming hot idlis, dosas, curd rice, plain steaming hot rice+ghee/oil etc. I sometimes add a tablespoon of this to any vegetable or curries too to enhance taste and flavor.These type of spice powders come very handy when you are lazy to cook or running out of time.We can also make yummy curry leaves rice using this.I’m sure reading all these many people are prompted to try this soon…So here goes the recipe…

Print Recipe
Course condiments
Cuisine south indian
Course condiments
Cuisine south indian
  1. Wash curry leaves and pat them dry using a kitchen towel /newspaper for few hours to remove excess water.
  2. Take curry leaves in a pan.Dry roast them on low flame stirring in between for few minutes till they start shrinking.The curry leaves should be crispy and get crushed when u press it with your hands.Keep them aside.
  3. To the same pan, add oil and roast urad dal ,chana dal ,coriander ,pepper,red chilli ,hing and tamarind.Let the lentil turn olden brown and chillies crisp.
  4. Switch off. Add roasted curry leaves to it , mix and allow to cool.
  5. When cool, grind this into a fine powder in a mixer. Ensure that the mixie is dry.
  6. Store this in an airtight container and handle it with a  clean ,dry spoon as and when needed.Serve with idli ,dosa,paniyaram etc or just with hot rice topped with ghee or oil.Yumm....
Recipe Notes


  1. Recipe For Curry Leaves Rice : Take oil in a pan. Temper with mustard,urad dal,chana dal and ground nut. When they splutter add cashew. Fry. Add curry leaves powder and little salt.Mix. Add precooked rice.Switch off and mix well. Curry leaves rice is ready to serve. If you want to this you can add onion / peas/ any other veggie.
  2. You can roast curry leaves in a microwave too.
  3. Dry roast all the ingredients in medium heat or else it will burn soon n won't be roasted properly.
  4. If you want you can add little dry coconut too .Roast and grind it with other ingredients.

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  • Reply
    Linsy Patel
    July 16, 2014 at 11:28 am

    Love this leaves as it is and in Chutney is awesome.

  • Reply
    Priya Shiva
    July 16, 2014 at 12:04 pm

    Very healthy and these dry powders always come handy on a lazy day 🙂

  • Reply
    July 16, 2014 at 1:58 pm

    love this aromatic & flavorful chutney

  • Reply
    beena stephen
    July 16, 2014 at 5:47 pm

    Bookmarked recipe . will try dear

  • Reply
    Ree Kasirajh
    July 17, 2014 at 4:33 am

    Awesome clicks… Love the flavours of curry leaves

  • Reply
    Nalini Somayaji
    July 17, 2014 at 5:33 am

    yemmy curry leaves…chutney pudi…..

  • Reply
    Rafeeda AR
    July 17, 2014 at 5:41 am

    this is really intresting… I am somebody who cannot eat curry leaves though I love it, mainly because it creates havoc with my digestion! Now I understand y it is doing so!!! 😉

  • Reply
    Ramya Venkateswaran
    July 17, 2014 at 6:21 am

    mom make this powder every summer:)nice post dear

  • Reply
    Poornima hegde
    July 17, 2014 at 6:24 am

    My granny used to prepare this when I was a child.. Yummy and very healthy.. Good pics too 🙂

  • Reply
    Rani Vijoo
    July 17, 2014 at 7:10 am

    Interesting recipe…want to try. .Thanks Smitha!

  • Reply
    July 17, 2014 at 11:23 am

    Healthy podi and great alternative during lazy days

  • Reply
    July 17, 2014 at 1:16 pm

    I too make the same way but withour tamarind 🙂 healthy podi indeed!

  • Reply
    Gayathri Sathyanarayanan
    July 18, 2014 at 4:10 am

    Healthy and yummy podi.

  • Reply
    Sony P
    July 18, 2014 at 11:37 am

    Tasty and healthy powder !!

  • Reply
    lavina agarwal
    July 21, 2014 at 5:44 am

    Wow looks yummy. .lovely clicks! Love the reason behind the name of your blog. .am off to explore more of it 🙂 Your new follower

  • Reply
    April 10, 2015 at 5:28 pm

    Will surely try this w JD keep you posted! Sounds simply yummmm:-)

  • Reply
    April 10, 2015 at 5:29 pm

    Will surely try this and keep you posted! Sounds simply yummm 🙂

  • Reply
    Smitha Kalluraya
    April 11, 2015 at 9:08 am

    Thx Lavina….

  • Reply
    Smitha Kalluraya
    April 11, 2015 at 9:10 am

    Thx KT do try n let me know…

  • Reply
    July 25, 2015 at 1:59 am

    I tried this and it’s tasting bitter, any solution?

  • Reply
    Smitha Kalluraya
    July 26, 2015 at 10:17 am

    It could have turned bitter for 2 reasons… 1 . curry leaves is not properly roasted 2. curry leaves was too old . i mean too mature …

  • Reply
    malabar neem
    February 14, 2016 at 9:06 am

    hey is karbevu as same as malabar neem? what is karibevu called in french? ?? am in france and i can’t get karibevu here, i searched a lot and they are saying its called malabar neem… HELP PLEASEEEEE

  • Reply
    Smitha Kalluraya
    February 18, 2016 at 3:31 am

    no i think its different

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