Karivepaku podi – Curry leaves spice powder – a traditional spice powder mix with curry leaves as the main ingredient. Each family has its own unique recipes for gunpowders. Today I’m sharing my mother’s recipe. This will be good to eat as a side with hot rice and ghee. We also eat it as a side with idly, dosa or upma.
Curry leaf is a good source of iron, vitamin A, B and is high in antioxidants. These lower the bad cholesterol and reduce your chances of heart diseases. Even though we use these leaves in the day to day curries and dals, generally people won’t eat these. They just take them away, and this karivepakupodi is a good way to consume these leaves.
Curry leaves are said to be good for hair as well, known to blacken grey hair. My mother used to boil curry leaves in coconut oil and apply it on my hair for black and strong hair 🙂 We still make this flavored oil at home and use it for my daughter as well.
How to store excess curry leaves:
In this karivepakupodi recipe, I have used air dried curry leaves and hence leaves retain all nutrition as we are not heating these leaves. You can shade dry these leaves when you get them in abundance and store it for months. To dry these, wash the leaves thoroughly and spread it on a big plate. Cover it with a thin cloth and let it be at room temperature for a week or so. I generally dehydrate them in a dehydrator.
In Indian summers, you can sun dry them as well. If drying is not an option for you, you can roast the leaves on a very low flame till they turn crisp. Or roast them in an oven on lowest possible temperature to retain maximum nutrition.
You might also be interested in similar spice powder recipe with Amla. Please check this link for all gunpowder or spice powder recipes on this blog.
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