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# Curry Leaves Powder Recipe
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| **Prep time** | 1 min |
| **Cook time** | 8 min |
| **Total time** | 9 min |
| **Serves** | 1 jar |
## Ingredients
* 1 cup curry leaves / karibevu / kari patta / karuveppilai / karivepaku
* 2 tsp oil
* ¼ cup chana dal
* 2 tbsp urad dal
* 1 tsp coriander seeds
* small piece tamarind / imli
* 4 dried red chilli
* 2 tbsp coconut *(dried / desiccated)*
* pinch hing / asafoetida
* ½ tsp salt
## Instructions
1. firstly, in a large pan dry roast 1 cup curry leaves on low flame.
2. roast till the curry leaves turn crunchy.
3. transfer the roasted curry leaves to a blender.
4. in the same tawa heat 2 tsp oil and roast ¼ cup chana dal, 2 tbsp urad dal and 1 tsp coriander seeds.
5. roast until the dal turns golden.
6. now add small piece tamarind, 4 dried red chilli and 2 tbsp coconut (dried/desiccated).
7. continue to roast till the coconut turns golden.
8. transfer into the same blender.
9. further, add pinch hing and ½ tsp salt.
10. blend to fine / coarse powder without adding any water.
11. finally, enjoy curry leaves powder into an airtight container and enjoy with hot rice and ghee for a month or more.
## Step-by-step
firstly, in a large pan dry roast 1 cup curry leaves on low flame.
roast till the curry leaves turn crunchy.
transfer the roasted curry leaves to a blender.
in the same pan heat 2 tsp oil and roast ¼ cup chana dal, 2 tbsp urad dal and 1 tsp coriander seeds.
roast until the dal turns golden.
now add small piece tamarind, 4 dried red chilli and 2 tbsp coconut (dried/desiccated).
continue to roast till the coconut turns golden.
transfer into the same blender.
further, add pinch hing and ½ tsp salt.
blend to fine / coarse powder without adding any water.
finally, enjoy **curry leaves powder** into an airtight container and enjoy with hot rice and [ghee](/recipes/how-to-make-butter-recipe-ghee-recipe) for a month or more.
## Video
## Notes
* firstly, dry roast curry leaves till they turn crisp else the shelf life will decrease due to the moisture.
* also, add garlic while roasting dal for more rich flavour in podi.
* additionally, use fresh curry leaves for more rich flavour.
* finally, **curry leaves powder** stays good for a month or more when refrigerated.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/curry-leaves-powder-karuveppilai-podi/](https://hebbarskitchen.com/curry-leaves-powder-karuveppilai-podi/)
