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Curry Leaf Podi

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Adjust Servings:
2 tbsp vegetable oil
1/2 tsp hing
2 tsp cumin seeds
2 tsp mustard seeds
1/2 tsp fenugreek seeds
1/4 cup chana dal
1/4 cup urad dal
10-12 dry red chillies
1/4 cup coriander seeds
2 cups curry leaves packed
1 lemon sized ball tamarind
1/2 cup fresh coconut – grated
3 tsp salt

Nutritional information

310.87 g
101.45 g
68.08 g
9114 mg
0 mg

Curry Leaf Podi

  • Veg
  • 20 mins
  • Serves 4
  • Easy



Curry leaf podi is something that everyone should try at some point in their lifetime. Podi is a type of powder that is usually added to dosas or rice as a flavoring agent. There are many different types of podi that have their own unique flavor and health benefits. Curry leaves are a classic ingredient of Indian cuisine, that is prized for both its health benefits and its taste. Once you make this podi you will be able to use it in many different dishes.

Health Benefits

Curry leaves aren’t as popular as they are simply due to their prized aroma and powerful taste. They have been used in Ayurvedic medicine for centuries due to their health benefits. Curry leaves have been known to facilitate weight loss. They also have been used to treat dysentery, constipation, and diarrhea. Curry leaves are also a natural remedy for motion sickness and nausea, which makes them an even better ingredient for cooking (it is hard to get sick after you eat a handful of curry leaves).

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How to make Curry Leaf Podi

  • Heat vegetable oil in a pan.
    • Add hing, cumin seeds, mustard seeds and fenugreek leaves.
    • Allow the seeds to crackle for a few seconds.
  • Add chana dal, urad dal, dry red chillies and coriander seeds.
    • Cook on low heat until they turn slightly brown.
  • Add curry leaves and cook at medium heat until they turn crisp.
    • Notes: It should take 15-20 minutes.
    • Keep stirring regularly.
  • Add tamarind and coconut.
    • Cook for another 2-3 minutes.
  • Add salt and mix well.
    • Remove the pan from heat and let cool completely.
  • Blend the mixture in a grinder to form a smooth powder.
  • Store the powder in an airtight container.


Curry leaves are an evergreen plant, meaning they stay green all year long.

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