Karuveppilai Chutney Podi Recipe - Curry Leaves Chutney Podi
A vegetarian South Indian Recipes recipe with curry leaves - (the fresher the better), tablespoons chana dal (bengal dal), black pepper powder. Ready in 30 min, serves 2.
Curated byAditi Iyer🇮🇳
Instructions
7 steps- 1
To make the Karuveppilai Chutney Podi recipe, heat oil in a pan on medium heat; roast the channa dal, black pepper, fenugreek seeds, cumin seeds
black pepper powder(1 tablespoon)methi seeds (fenugreek seeds)(1/2 teaspoon)cumin seeds (jeera)(1 tablespoon) - 2
Once well roasted, stir in the curry leaves and saute for a few seconds
curry leaves - (the fresher the better)(1 cup) - 3
Cool the chutney mixture completely and grind the Karuveppilai Chutney into a coarse powder in the food processor along with some salt
black pepper powder(1 tablespoon)salt - to taste - 4
The tamarind adds a tangy taste to the powder and tastes delicious with rice
black pepper powder(1 tablespoon)tamarind(20 grams)salt - to taste - 5
Serve Karuveppilai Chutney Podi recipe along with hot steamed rice and sesame oil and Milagu rasam to savor this delicious chutney podi
- 6
For the Chutney to stay a little longer: Dry the leaves completely in room temperature and not under the sun
curry leaves - (the fresher the better)(1 cup) - 7
Once dried, proceed with the similar Karuveppilai Chutney Podi Recipe above
Rate this recipe
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Karuveppilai Chutney Podi Recipe - Curry Leaves Chutney Podi
A vegetarian South Indian Recipes recipe with curry leaves - (the fresher the better), tablespoons chana dal (bengal dal), black pepper powder. Ready in 30 min, serves 2.
Curated byAditi Iyer🇮🇳
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Directions
7 steps- 1
To make the Karuveppilai Chutney Podi recipe, heat oil in a pan on medium heat; roast the channa dal, black pepper, fenugreek seeds, cumin seeds
black pepper powder(1 tablespoon)methi seeds (fenugreek seeds)(1/2 teaspoon)cumin seeds (jeera)(1 tablespoon) - 2
Once well roasted, stir in the curry leaves and saute for a few seconds
curry leaves - (the fresher the better)(1 cup) - 3
Cool the chutney mixture completely and grind the Karuveppilai Chutney into a coarse powder in the food processor along with some salt
black pepper powder(1 tablespoon)salt - to taste - 4
The tamarind adds a tangy taste to the powder and tastes delicious with rice
black pepper powder(1 tablespoon)tamarind(20 grams)salt - to taste - 5
Serve Karuveppilai Chutney Podi recipe along with hot steamed rice and sesame oil and Milagu rasam to savor this delicious chutney podi
- 6
For the Chutney to stay a little longer: Dry the leaves completely in room temperature and not under the sun
curry leaves - (the fresher the better)(1 cup) - 7
Once dried, proceed with the similar Karuveppilai Chutney Podi Recipe above
Rate this recipe
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