Karuveppilai Idli Podi Curry Leaves Chutney Powder

Karuveppilai Idli Podi : Our recent Homemade Curry Leaves Powder got very good attention among readers and followers. Not only Curry Leaves Powder I also mentioned how to make homemade Hibiscus Powder (Sembaruthi podi) and Moringa Powder in the same post. If you have missed do check it out HERE . So coming to today’s post, this healthy Murungai Keerai Idli Podi / Moringa Leaves Chutney Powder is a usual idli podi mixed with those two healthy powders. I have mentioned my son’s favorite podi as basic Idli Podi in my previous post. Now to make

this podi familiar I said to him that the color of the podi has changed to green because of homemade dried powders sent by patti (grandma). And he happily liked this change and somehow my daughter is showing less interest in it. Hopefully she will get used to it soon. The garlic and pepper enhances the taste of the podi so don’t skip it in this recipe.

Since Moringa (Murunga Keerai) and Curry Leaves (Karuveppilai) are interchangeable you can either use one powder or both in equal proportion for this recipe. Both are healthy and has numerous good benefits. Initially I started with small proportion in regular idli podi and week by week I started increasing the proportion. You may feel the powder quantity I mentioned in the recipe is less or high do feel free to change the proportion. If you like to use fresh leaves instead of dried powder sauté the leaves in dry pan till they turn crisp. and the rest of the process are same.

Karuveppilai Idli Podi Preparation

• In a tbsp oil add chana dal first, saute for 3 minutes in medium flame, later add urad dal.
• Add chopped garlic, chilis and whole pepper.
• Saute everything in medium flame until dal turns gorgeous golden brown as shown in the picture below.
• You can separately sauté both the dals that also works.

• You can mix the dry powders with fried dal in the warm pan/kadai (this gives super taste) or later while grinding in food processor.
• If would recommend adding the powders with hot dal and other stuff (once they removed from heat) for good taste.
• Just mix the sautéed stuff on and off till it cool completely.
• Once done powder it and adjust salt.
• Powder it to coarse or fine texture as you wish (refer above picture).
• Typical South Indian Idli Podi / Chutney Powders remains coarse in texture for kids purpose I powder it fine.
• This remains good for more than a month in room temperature when handled with dry spoon and stored in an air tight container.

Karuveppilai Idli Podi Recipe Ingredients

Moringa Leaves Powder – 1 Tbsp (refer note section for alternative)
Curry Leaves Powder – 1.5 Tbsp (refer note section for alternative)
Chana Dal / Kadala Parupu – 1/2 Cup Plus 2 Tbsp
Urad Dal – 3/4 Cup
Whole Pepper – 1/2 Tbsp
Whole Red Chilis – 4 Numbers (for medium spice level increase as needed)
Garlic – 4 Numbers
Salt – As Needed

Recipe Card

5 from 1 vote

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Moringa and Curry Leaves Chutney Powder | Murunga Keerai Karuveppilai Idli Podi Recipe

Prep Time

5 mins

Cook Time

15 mins

Cooling Time

30 mins

Total Time

20 mins

 

Learn to make Moringa and Curry Leaves Chutney Powder

Course: Side Dish

Cuisine: Indian

Author: Sangeetha Priya

Ingredients

• Moringa Leaves Powder – 1 Tbsp
• Curry Leaves Powder – 1.5 Tbsp
• Chana Dal / Kadala Parupu – 1/2 Cup Plus 2 Tbsp
• Urad Dal – 3/4 Cup
• Whole Pepper – 1/2 Tbsp
• Whole Red Chilis – 4 Numbers for medium spice level increase as needed
• Garlic – 4 Numbers
• Salt – As Needed

Instructions

1. In a tbsp oil add chana dal first, saute for 3 minutes later add urad dal.
2. Add chopped garlic, chilis and whole pepper.

3. Saute everything in medium flame until dal turns gorgeous golden brown as shown in the picture below.

4. You can mix the dry powders with fried dal in the warm pan/kadai (this gives super taste) or later while grinding in food processor.
5. Just mix the sauteed stuff on and off till it cool completely.

6. Once done powder it and adjust salt .

7. Powder it to coarse or fine texture as you wish.

8. Typical South Indian Idli Podi / Chutney Powders remains coarse in texture for kids purpose I make it fine.

9. This remains good for more than a month in room temperature when handled with dry spoon and stored in an air tight container.

Recipe Notes

1. If you add more oil to saute dals and other podi ingredients then once done spread it on a paper towel to drain excess oil, later add curry leaves and moringa powders.
2. Add chopped garlic so that the inner part cooks completely and turns brown at the time dal changes color.
3. Initially stick with above mentioned quantity of powders and once kids start liking you can increase it.
4. Instead of powder you can add dried curry leaves and moringa leaves or fresh ones which has to be sauteed with other ingredients.

Notes

1. If you add more oil to saute dals and other podi ingredients then once done spread it on a paper towel to drain excess oil, later add curry leaves and moringa powders.
2. Add chopped garlic so that the inner part cooks completely and turns brown at the time dal changes color.
3. Initially stick with above mentioned quantity of powders and once kids start liking you can increase it.
4. Instead of powder you can add dried curry leaves and moringa leaves or fresh ones which has to be sauteed with other ingredients.