Curry Leaves Podi (Karuveppilai Podi) with D-O-N Powder
The magic South-Indian condiment that turns rice and ghee into a full meal — and now, thanks to D-O-N Curry Leaves Powder, a five-minute job.
Every South-Indian kitchen has a jar of podi somewhere, and every family swears theirs is the best. Curry leaves podi — karuveppilai podi in Tamil — is the most fragrant of the lot. A spoon of it, hot rice and a swirl of ghee is the sort of meal you eat standing up in the kitchen.
The traditional recipe demands drying handfuls of fresh curry leaves in the sun for hours before roasting and grinding them. D-O-N Curry Leaves Powder starts you at the finish line — clean, deep-green, single-ingredient powder made from shade-dried Indian curry leaves. All the flavour, none of the sun-drying.
Method
- 01Dry-roast the dals
In a heavy pan on low heat, dry-roast urad dal and chana dal separately until each turns a light gold and smells nutty. Move them to a plate to cool. Do not rush this — burned dal will make the whole podi bitter.
- 02Roast the aromatics
In the same pan, briefly roast sesame seeds until they crackle, then the dried chillies and peppercorns until fragrant. Add hing at the very end for 10 seconds — it burns quickly.
- 03Cool completely
Spread everything on a plate and let it cool to room temperature. Grinding warm ingredients turns podi into paste, not powder.
- 04Grind coarse
Add the cooled dals, spices, salt, jaggery and 3 tbsp D-O-N Curry Leaves Powder to a mixer. Pulse in short bursts to a slightly coarse, sandy texture — not a fine dust.
- 05Store dry
Transfer to a completely dry glass jar. Podi keeps well at room temperature for a month, and even better in the fridge for three.
Tips from our kitchen
- Serve on hot rice with ghee for the classic experience. Also excellent sprinkled over dosa, idli or steamed vegetables.
- Add a spoon of grated coconut just before serving for a fresher version.
- If your podi feels too spicy, blend in an extra spoon of D-O-N Curry Leaves Powder — it will mellow the chilli beautifully.
Frequently asked questions
How long does homemade podi last?+
In an airtight glass jar, about a month at room temperature and up to three months in the fridge.
Can I make podi without dals?+
You can — for a nut-free, dal-free version, replace both dals with roasted sesame and peanuts.
Does D-O-N Curry Leaves Powder have any additives?+
No. It is shade-dried Indian curry leaves, milled — nothing else added.