Karivepaku Karam Podi, also known as Curry Leaves Powder, is a quintessential spice blend in Andhra Pradesh. It is a versatile condiment that can be used as a seasoning or as a flavor enhancer. Whether you’re looking to spice up your meals or take a culinary journey through South India, this podi is a must-try. So, don’t hesitate to add a pinch of Andhra magic to your meal with Karivepaku Karam Podi. Your taste buds will thank you!
What Is Karivepaku Karam Podi?
Indian cuisine is a tapestry of flavors, a symphony of spices, and a celebration of regional diversity. Each state in India has its unique culinary traditions, and Andhra Pradesh is no exception. Andhra cuisine is famous for its fiery flavors, and spice blends like karam podi contribute to this fiery essence.
The word “Karivepaku” refers to curry leaves in Telugu, which are the star of this preparation. Podi means powder in ‘Telugu’. In Andhra households, it is common to have a variety of spice powders and pickles to enhance the flavor of meals. Each family has their own unique recipes with different ingredients and quantities for making these spice powders. Just like how every household has their own way of making rasam, the variations in these spice powders also differ from house to house. Check out some spice powders to add a delicious twist to your meals!
Benefits Of Curry Leaves
Curry Leaves are very important part of south Indian cuisine. In Andhra cuisine, you rarely find a stir fry or a side-dish recipe without curry leaves in it. Do you know curry leaves are also called as ‘sweet neem leaves’. Curry leaves are natural flavouring agents. Our Karivepaku Karam Podi which is a spicy blend of curry leaves carry many health benefits.
Rich in Antioxidants: Curry leaves are a great source of antioxidants that help protect your cells from oxidative stress.
Nutrient-Rich: Urad dal is packed with essential nutrients, making this spice mix a nutritious addition to your meals.
Weight Management: The spiciness in this podi can boost your metabolism and help with weight management when consumed in moderation.
This karam podi is suitable for people with diabetes and those undergoing dialysis. During dialysis, it is important to limit fluid intake, including beverages like tea, coffee, rasam, sambar, dal, and juice, to about 750-1000 ml within a 24-hour period. This podi can be a convenient option during those times.
Taste And Flavour
Karivepaku Karam Podi is an unique combination of tastes and flavors that make it a favorite among those who enjoy spicy and aromatic dishes. The primary characteristic of Karivepaku Karam Podi is its spiciness. It derives its heat from red chilies, which are a key ingredient in this blend. The level of spiciness can be adjusted according to personal preference, but traditionally, it’s known for being quite fiery.
The curry leaves used in the podi bring a strong aromatic and earthy flavor to the blend. They have a distinctive citrusy undertone that sets this spice mix apart from others. Urad dal (black gram) adds nutty and slightly crunchy texture, as well as a mild, nutty flavor. Urad dal will complement the spiciness and add depth to the flavor.
Tamarind, another key ingredient, adds a tangy element to the podi. This tanginess enhances the complexity of the flavor and balances out the spiciness. Garlic cloves add unique pungent and aromatic notes to this spice blend, enhancing the overall taste.
Karivepaku Karam Podi Ingredients
Curry Leaves: The hero of this podi, curry leaves are known for their distinct flavor and aroma. They provide an earthy and slightly citrusy undertone to the spice blend.
Urad Dal: Complements the podi by contributing a creamy and mild taste.
Red Chilies: Add the heat to Karivepaku Karam Podi. You can adjust the quantity to suit your spice tolerance.
Coriander & Cumin Seeds: These add aroma and flavour.
Garlic: Adds unique taste and also acts as a preservative, increases shelf-life of podi.
Tamarind: Adds a tangy twist to the blend, enhancing its complexity.
Andhra Style Karivepaku Karam Podi
- Thoroughly wash curry leaves. Drain the water and spread them evenly on a cotton cloth to dry. You can even sundry the leaves for 30 minutes or dry the leaves under fan until they are completely dried.
- In the meantime, dry roast urad dal on low flame by stirring continuously. When the urad dal turns light brown, remove on a clean and dry kitchen plate.
- In the same pan dry roast coriander seeds for 2-3 minutes until they start to change color.
- Remove and leave to cool. Now add cumin seeds to the same pan and dry roast until they start to splutter. Remove and leave to cool.
- Now add 1 tbsp. of oil and fry dry red chilies until they start to turn light brown. (Fry on low heat, by stirring continuously). Remove and set aside to cool.
- If required add 1 tbsp. of oil and fry curry leaves on low flame by stirring continuously until they turn crisp. This will take nearly 12-15 minutes. When curry leaves turn crisp, remove and set aside to cool. (Don’t burn them)
- If you can crush curry leaves with your fingers then they are fried.
- Upon cooling, add roasted urad dal to mixer jar and grind to smooth powder, then add fried dry red chillies and pulse for few minutes and then add roasted coriander seeds and cumin seeds.
- Pulse for another minute and add fried crisp curry leaves and grind until smooth or coarse powder.
- Now add garlic cloves, tamarind and salt. Grind until smooth or coarse (I like my karivepaku karam podi to be coarse).
- Leave this podi to cool completely before you transfer this to clean and dry air tight container.
- Use clean and dry spoon to use this podi. This karivepaku karam podi stays fresh for a month or more without even refrigerated.
Karivepaku Karam Podi is a versatile spice blend that can elevate the flavors of various dishes. Here are some serving suggestions for using Karivepaku Karam Podi in your meals:
- Rice: One of the simplest and most popular ways to enjoy Karivepaku Karam Podi is by mixing it with hot steamed rice. Drizzle a bit of ghee or oil over the rice, add a spoonful of the podi, and mix thoroughly. This makes for a quick and delicious meal.
- Idli and Dosa: Karivepaku Karam Podi pairs exceptionally well with South Indian breakfast classics like idli and dosa. Simply sprinkle the podi on top of these dishes or use it as a dip alongside coconut chutney or sambar.
- Vada: Serve the podi with vada (fried lentil donuts) to add a spicy and aromatic kick to this popular snack.
- Curries and Vegetable Dishes: Use Karivepaku Karam Podi as a seasoning in various vegetable curries, stir-fries, or dry vegetable dishes. Just a pinch of this spice blend can enhance the flavor of your vegetables.
- Rice Dishes: Mix the podi with rice and vegetables to make a flavorful rice dish. You can add cooked vegetables like beans, carrots, or peas to create a complete meal.
- Popcorn: If you’re looking for a unique and spicy snack, sprinkle Karivepaku Karam Podi over freshly popped popcorn. It adds a burst of flavor to your movie night.
- Nut Roasts: If you’re a vegetarian or vegan, try using the podi as a flavorful coating for nut roasts. It will create a spicy and aromatic crust that’s perfect for a main course.
- 2 cups tightly packed Curry Leaves
- ½ cup Urad Dal
- 20 dry Red chilies
- 1 tbsp. Coriander seeds
- ½ tbsp. Cumin seeds
- 4 Cloves Garlic, peeled
- 1 small marble size Tamarind, washed
- 2 tbsp. Oil
- Salt, as per taste
How To Prepare Karivepaku Karam Podi
- Start by washing and thoroughly drying the curry leaves. Make sure they are completely moisture-free before proceeding.
- In a pan, dry roast urad dal till crisp. Remove and set aside.
- In the same pan dry roast coriander seeds till crisp. Remove and leave to cool.
- Now add cumin seeds and roast on low flame till they start to splutter. Remove and leave to cool.
- Now add little oil fry dry red chilies. When chilies start to change color, remove and add curry leaves.
- Fry curry leaves until they become crispy and brittle. This step is crucial to ensure the podi has a long shelf life.
- Allow all the roasted ingredients to cool to room temperature.
- Once cooled, grind and make fine powder of roasted chana dal, cumin seeds and coriander seeds..
- Now add dry red chilies and grind to fine powder. To this add curry leaves and grind coarsely.
- Now add garlic cloves, salt and tamarind. Grind to coarse or smooth, depending on your taste preference.
- Remove on a dry kitchen plate and spread it evenly. Leave this podi to cool down. Once the podi has come down to room temperature transfer it to a jar.
- Store the Karivepaku Karam Podi in an moisture free, clean and dry airtight container.
- You can even place this podi in refrigerator. Stays fresh for 3-4 months.
- Add love to make this podi taste 'Yummy'.
Check the post for detailes step-by-step pictures on how to make this aromatic and flavourful Andhra style karivepaku karam podi recipe. In the post, you can even find serving suggestions and nutrition benefits of this karam podi.
Amount Per Serving: Calories: 35Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 31mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 1g
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.