Karuvepillai podi is healthy and tasty accompaniment for idlies. I have learnt this recipe from my mother and she use to make it at home often when I was in school. May be that’s the reason I got lengthy hair in school 🙂 :-). I wanted to make it for a long time and somehow found time doing it. This can be stored in airtight container and pairs well with dosa, idly and rice. A spoon of this podi and ghee with rice will be outstanding so do give a try.

Check out other curry leaves recipes here : Karuvepillai kulambu, Karuvepillai chutney



  • Curry leaves – 1 cup
  • Channa dal – 2 tsp
  • Toor dal – 2 tsp
  • Red chilli – 5
  • Asafoetida – 1/4 tsp
  • Ginger powder – 1/2 tsp
  • Cumin seeds – 1 tsp
  • Pepper seeds – 1/2 tsp
  • Salt – as required
  • Oil – 1 tsp


1.Wash curry leaves and pat it dry. Heat a tsp of oil in a pan, add curry leaves and fry in low flame until it turns crispy and shrinks.

2.In a pan, dry roast channa and toor dal until it turns colour and keep aside. Dry roast cumin seeds, pepper and red chilli in the same pan for a minute until it changes colour.

3.Transfer it to mixie jar and add curry leaves along with asafoetida, ginger powder and salt.

4.Grind everything into fine or coarse powder as per your preference. Let it cool and store in airtight container.

I always like to eat this podi with rice adding ghee. Add curry leaves to your diet often in any form.



  • You can add urad dal for making this podi.
  • If you want the podi to be sour little tamarind can be added while grinding.

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