Karuveppilai Chutney Podi Recipe - Curry Leaves Chutney Podi

Karuveppilai Chutney Podi Recipe is a healthy curry leaf mix made with some fried lentils and ground to form a mix that can be served as an accompaniment for dosa or eaten even along with some steamed rice and ghee.

Archana Doshi
3608 ratings.

Karuveppilai also known as Curry Leaves makes a delicious chutney podi, is very popular in the south indian homes. Curry leaves are also very rich in nutrients and said to have many medicinal benefits.

Serve Karuveppilai Chutney Podi recipe along with hot steamed rice and sesame oil and Milagu rasam to savor this delicious chutney podi. 

If you like this recipe, you can also try other Chutney recipes such as

  1. Capsicum Chutney
  2. Mysore Chutney
  3. Tomato Garlic Chutney

Course: Side Dish
Diet: Vegetarian
Prep in

10 M

Cooks in

20 M

Total in

30 M


  • 2 cups Curry leaves , (the fresher the better)
  • 3 tablespoons Chana dal (Bengal Gram Dal)
  • 2 tablespoons Black pepper powder
  • 1 teaspoon Methi Seeds (Fenugreek Seeds)
  • 1 tablespoon Cumin seeds (Jeera)
  • 30 grams Tamarind
  • Salt , to taste
  • 1 teaspoon Asafoetida (hing)

How to make Karuveppilai Chutney Podi Recipe - Curry Leaves Chutney Podi

  1. To make the Karuveppilai Chutney Podi recipe, heat oil in a pan on medium heat; roast the chana dal, black pepper, fenugreek seeds, cumin seeds. 

  2. Once well roasted, stir in the curry leaves and saute for a few seconds.

  3. Cool the chutney mixture completely and grind the Karuveppilai Chutney into a coarse powder along with tamarind, salt, hind in the food processor. The tamarind adds a tangy taste to the powder and tastes delicious with rice.

  4. Serve Karuveppilai Chutney Podi recipe along with hot steamed rice and sesame oil and Milagu rasam to savor this delicious chutney podi.

  5. For the Chutney to stay a little longer: store it in the refrigerator for a couple of months.