Spiced Powder
Curry Leaves or Kari Patta are not leaves of a tree that is used to make Curry. The leaves could be used in a curry, but the uses of the leaves go beyond curries to making chutneys, spiced powders & even medicines.
The Curry Tree or Karivepallai or Kadipatta (Scientific name: Murraya koenigii) is a tropical to sub-tropical tree in the family Rutaceae, which is native to India. It produces the leaves known as Curry leaves or Sweet Neem leaves. … Other names include Kari Patta (Hindi), which probably is a corrupt translation of Karuveppilai, noroxingha (Assamese), Bhursunga Patra (Oriya), Kadhi Patta (Marathi), Mithho Limdo (Gujarati) and KarapinchaSinhalese). (Wiki)
What I did not know was that the small black, shiny berries are edible, but their seeds are poisonous!
The leaves are very aromatic & are used as seasoning in the Southern regions of India & Sri Lankan. They are best used in their fresh form, they do not have a long life in the refrigerator & lose the flavor. They may be stored in a freezer for quite some time, but this results in considerable loss of flavor too. Traditionally, Curry Leaves are added to the hot oil in the cooking pan before any other ingredients are added. As they toast, the leaves start to release aromas and flavors which will infuse the dish cooked with it. The leaves of the Curry Tree are also used as a herb in Ayurvedic medicine. Their properties include much value as an antidiabetic, antioxidant, antimicrobial, anti-inflammatory, hepatoprotective, anti-hypercholesterolemic etc. (Wiki)
I have my own little Curry Leaf Plant growing in a pot indoors. I am also fortunate enough to have a steady bulk supply of these leaves from a friend who has a big tree in his backyard. One time he got me a grocery bag full of curry leaves which resulted in this Spiced Powder.
In South India these powders are used as a condiments. I have however found myriad uses of these.. I sprinkle some on my steamed vegetables & salads for a nice spicy crunch, use it in the rice, brown or white & fluff it up to have an instant aromatic side dish. I have even used them to stuff vegetables & breads. So this spiced powder is a must have in my kitchen. I have not followed any recipe here… there are a variety of Spiced or Podi Powder (as they are called) available, made with different spices…each one having their own distinct aroma.. This one is mine & it has worked pretty well so far.
Ingredients:
- 1 Teaspoon + 1 Teaspoon Oil
- 1 Teaspoon Mustard Seeds
- 5-6 Red Dry Chilli
- 1/4 Cup Chana Dal (Dried Split chickpeas or garbanzos) or Dalia ( roasted Black Grams – found in Indian Groceries)
- 1/4 Cup Urad Dal (split & dehusked black lentils)
- 1.5 Teaspoons Whole Coriander Seeds
- 1 Teaspoon Cumin Seeds
- 1 Teaspoon Peppercorns
- 5-6 Cloves of Garlic
- 2.5 Cups of packed Curry Leaves
- 1 Teaspoon Amchoor Powder (Dried Mango powder)
Preparation:In a pan heat 1 teaspoon of oil. Add the fresh curry leaves to the oil. Take care as the moisture in the fresh leaves will make the oil sizzle & splutter. At low heat, toss the leaves & kinda roast them till they start changing to dark green & getting crispy without browning them. Set aside when done.
Heat the rest of the oil. Add the mustard seeds & the red dry chilli. When the seeds start to splutter, add all the other ingredients (except the roasted curry leaves) & roast till aromatic & the lentils start to slightly brown. Add the Curry Leaves & toss to combine. Stir for about 2-3 Minutes & switch off the heat.
Cool the mix & grind it to a rough powder. (No water should be used). Store in airtight containers. Will stay for several months.
Use your Imagination & Enjoy this spiced Powder. This is going to the WHB #185 hosted by dear Susan of The Well Seasoned Cook. Here is the List of upcoming hosts for the WHB.
Related Posts:
Glazed Rosemary & Garlic Potatoes
Tags: black neem, chutney powder, curry leaves, curry leaves podi, how to make podi powder, how to use podi, kari patta, Karivepallai, Karuveppila podi, lentil powder, Murraya koenigii, podi powder, south indian podi, south indian powder, spice powder, sweet neem, what is podi
May 26th, 2009 at 11:54 am
Interesting info abt curry leaves..lovely click!!!
May 26th, 2009 at 12:24 pm
Thanks for the very useful and interesting information on the curry plant which I did not know.
May 26th, 2009 at 12:27 pm
You have a curry leaf plant growing indoors? How much light does it require? I want one too. Lovely recipe by the way.
Yes Lisa. its been inside for the past 3 years now. I have kept it beside a window where it gets light as long as there is day light. It has been growing.. not too fast, but i have enough for my use:-) they grow inside.
May 26th, 2009 at 12:42 pm
What way does your window face? North, South? Does it require direct light? Sorry for all the questions, but I really want to get one.
May 26th, 2009 at 1:20 pm
Soma, you have a very well growing curry plant there and that too indoors!! I always buy these curry leaves from India store and they go stale within few days and hate to throw them away!
Can I ask you where you got the original plant from? anywhere I can buy in the US?
A friend of ours has a tree in his garden & he had given a sapling to me. Some indian stores keep plants sometimes, or sometimes some temples will keep it for sale. or the other option is ordering online.
May 26th, 2009 at 1:30 pm
Great information! I looked for curry leaves for a recipe once and couldn’t find them. Wish I had a tree. Yours looks healthy and lovely.
May 26th, 2009 at 1:37 pm
Ahhhhh, I would love this powder… I wish I had a tree in my back yard, I love the flavor of these leaves like crazy!
May 26th, 2009 at 2:32 pm
Lovely spice powder, Soma. Best use for the bag of curry leaves. Absolutely they taste great in pretty much anything.
Linda, ordered a curry plant for me but the leaves don’t look as healthy as yours. I am hoping they’d grow well
May 26th, 2009 at 4:24 pm
Mitho limdo…you have very nice and healthy one Soma!
I wish I had it! Will find out curry plant now. Thanks for sharing such a good recipe and info. 
sevenspice.wordpress.com
May 26th, 2009 at 4:31 pm
i love the color of this powder… it goes great with rice and ghee.. yummy.
May 26th, 2009 at 4:37 pm
Hey-this is such a great chutney powder!! Love it
May 26th, 2009 at 5:06 pm
Ohhhhhh…..you have your own flourishing curry leaf plant? Soma, I am impressed with your green thumb as much as this fabulous podi powder. I can smell it from here!
Thanks for your WHB recipe!
May 26th, 2009 at 5:56 pm
Oh..now am seriously jealous of you..u hav a curry leaf plant growing n we poor people wait impatiently ,fingers crossed for that one day of week,when curry leaves come in Indian stores n then its a race n its finished as soon as it comes..:D..you got the small branch from friend rite?..I have no chance of getting it here I guess..The powder looks awesome..:)
May 26th, 2009 at 7:44 pm
great info..Nice plant of curry leaves n yummy powder..
May 26th, 2009 at 9:04 pm
Very informative post! Wish I could find some curry leaves around here. The pics are gorgeous!
May 26th, 2009 at 10:03 pm
I bought this year and keep indoor too, but my plant start slightly to turn yellow, I am now scared that i am gonna kill it! Your plant is pretty healthy!
May 26th, 2009 at 10:18 pm
Tha’s a bag full of info on curry leaves soma
thanks.
jokes apart. The clicks look fab, thanks for sharing a piece of ur spice rack.
Interesting ways of using the spiced powder. I fell for the gorgeous looking potted beauty! U got a bag full of curry leaves!!!!!!!!!!!!!!!!!!!!!!!!!! it got me thinking for a second that If I’d got the same what I wd’ve done….mmmmmm…a tribal dance like those jinga la la………..LOLLLLLL silly me
Enjoy
TC
May 26th, 2009 at 11:04 pm
I have a small curry leaf plant too .. but strangely it goes thru a cycle of dying away and again coming to life! I am yet to get used to its this kind of mood.
Am trying out this powder for sure Soma … btw … how did you manage that perfect heap on that spoon!
May 26th, 2009 at 11:20 pm
That is what your curry leaf plant looks like? Wow, I guess mine has a long way to go!
May 27th, 2009 at 12:46 am
Loved all the info…soaking it in.
Tomar ki khobor..anek din holo dekha hoye ni.
This podi is good….will be making it soon…albeit a few changes..hub can’t take the sharpness of mustard. ;p
May 27th, 2009 at 12:50 am
I wish i had a curry plant here.
Here it is so hard to get so when hubby goes to London he get them in huge bnches from the indian shop and i freeze them.
May 27th, 2009 at 2:08 am
tomar kadhi patar gachta darun dekhachche..so green, nice..tumi eto sab kibhabe handla karo..plant, finding good recipes, cooking & posting for us..you are genious..hats off to u..nice info abt. kadhi patta
May 27th, 2009 at 4:45 am
We cannot do without curry leaves at home. I use it while doing the tadka. However I have to rely on the Indian grocery for that. The ones that we get here are not so good and they are getting expensive too.
Ah! enjoy your very own curry plant Soma ( sense that jealousy?). This sounds like our Chutney Pudi ( minus the coconut and addition of Aamchur powder). Loved the variation though.
May 27th, 2009 at 4:50 am
Hi ,
I love the flavour of Curry pata . Will make the powder & try . The pictures are so good .
I am new in blogger community . Please do visit my blog @ http://doloncookbook.blogspot.com/
May 27th, 2009 at 6:03 am
Oh wow aromatic and flavourfull…..i love the smell of the spices when they are roasted……Nice presentation….
May 27th, 2009 at 6:25 am
I would love a curry leave plant! I’ve been searching high and low for curry leaves and finally found some dried ones at a supermarket.
May 27th, 2009 at 7:56 am
Curry patta kokhono powder korini, ki bhalo lagche. BTW pui data lagalam weekend e, dekhi ki hoy
May 27th, 2009 at 10:32 am
With thise kari pattas this podi should be very aromatic and tasty… The heaped up spoon full of powder oh wow is super tempting me… I wish I could ahve them with rice!!!
May 27th, 2009 at 12:52 pm
I have heard of curry leaves, but never knew what to do with them. Now I know, thanks for the info!
May 27th, 2009 at 2:03 pm
The color of that Kari Patta is amazing!
And your pictures are so great that I feel like I can actually smell the curry!
Very nice
May 27th, 2009 at 5:12 pm
I’m J. I cannot grow a thing here. And – this is a regular in South Indian homes. Add this to some hot rice, ghee and this and you are in heaven!
My in laws are here and so, not been commenting
May 27th, 2009 at 9:02 pm
Lovely read on the curry leaves….i cannot grow a thing here.With hot rice this is sooooo yummm!
May 29th, 2009 at 6:37 am
I did not know you could grow them in pots, are they stem propogated? I would love to have a pot of my own, but just don’t know how. I am very fond of curry leaves and a South Indian meal is never complete without it. Such an aromatic herb.
Anu, if you plant a sapling.. like if u get a small baby plant from somewhere u could put it in a pot & it would grow. once a plant grows a little, small new plants come out from the side, but to grow them in a separate pot, you would have to detach them from the roots & plant with the main root. it is not like a money plant that if u plant a stem, it will grow. my friend had given me small plant 3 years back & it has been growing in that pot ever since.
May 29th, 2009 at 6:39 am
“propagated” I mean… sorry typo.
May 29th, 2009 at 11:47 am
eta ami korboi !!! u r such a lovely guide…..u have made my cooking fun n easy !!
June 30th, 2009 at 6:57 pm
If possible could someone get me internet sites where one can buy the tree online as well as the names of Indian stores in what cities they sell them?