Karibevu chutney pudi | Karivepillai chutney podi | Karivepaku karam podi | Curry leaves chutney powder recipe

Karibevu chutney powder recipe was the one I wanted to share very long back, but was always missing to do so. This time when i prepared this i made sure to share at once because of its nutrients value it need to be noted by everyone and also very handy for working women who needs to eat something healthy and also tasty home made food soon as they return home and also serve their loved ones. 😋😋

Karibevu or karivepillai powder can be stored for easily at-least one month without refrigerating also.

Basically Curry leaves powder or karivepillai podi is made with fresh curry leaves and lentils and red chillies for spice. Additional flavor can also be added like tamarind for sour and jaggery for ting of sweetness. The taste can be altered as per once taste.

Today i made with tamarind and also two special ingredients garlic and peanuts, you can even remove garlic if you don't like. And roasted black sesame seeds can be included instead of roasted peanuts. This gives altogether different taste. Versatile recipe - try this with many ingredients each time to give different taste.

But the benefits of curry leaves are known to everyone so do include this in your daily diet. This spicy karibevu chutney powder can be sprinkled on dosa, uttappam, hot steaming idli or eat this with hot rice and a dash of ghee. Eaten this with rice and ghee as a first course of your meal improves digestion and the nutrients of curry leaves are absorbed easily.

Give a seasoning with oil, mustard & peanuts and then add this karibevu podi and rice - adjust salt and mix well - this becomes a lunch box menu : can be packed for lunch box accompanied with some crispy fries.

Karibevu chutney pudi | Curry leaves chutney powder

Cuisine: Indian / South Indian

Cook time: 10 minutes

Ingredients for Karibevu chutney pudi

Curry leaves /Karibevu leaves - 3 handfull
Urad dal / uddina bele- 1 tabelspoon
Chana dal / kadale bele - 1 tabelspoon
Red chilles - 3 or 4
Tamarind - lemon size
Garlic - 5 to 6
Jeera powder - 1/4 teaspoon
Salt - to taste
Oil - 1 tabelspoon

Instructions for Karibevu chutney powder

Wash the fresh curry leaves and dry in shade
Heat a pan with 1 tablespoon of oil
When oil heats up add urad / udina bele, chana dal / kadale bele and sauté for 2 to 3 minutes in low flame - until color changes and then add jeera and fry for 1 minute and remove all these to a plate and cool
To the same pan add garlic and fry until it turns brown and remove to the plate
Add curry leaves to the same pan and fry till the leaves become crispy and then remove to the plate
To the pan add red chillies (here i added byadigi chillies) and saute for 2 minutes
Once all the ingredients are cooled add tamarind, salt and roased peanuts (optional) - blend this to a coarse powder
And once this is cooled completely - fill in an air tight glass jar and store

Tips:

Saute channa and urad dal on low flame so that lentils gets cooked from inside as well
Use wood pressed sesame oil or groundnut oil to get the traditional values and benefits to the recipe ( I used wood pressed sesame oil for this recipe)
Add byadigi red chilli this is less spicier
Roast the garlic untill brown to store the powder for longer time (you can skip garlic if you are not interested)
Adding roasted peanuts or sesame seeds gives additional taste
Adding small bit of jaggery is optional