Go Back
curry leaf powder

Curry leaf powder/Karibevina pudi

A dry powder made from  curry leaves and dessicated coconut is a tasty accompaniment with any meal. It has a long shelf life, thus handy to use anytime.

Course Side Dish
Cuisine Indian, southindian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 30 people
Author Jayashree


  • 1 cup urad dal
  • 1 cup shredded coconut dessicated or sliced
  • 4 cup curry leaves
  • 1 handful dry red chilly
  • 1 teaspoon oil
  • 1 piece tamarind
  • 1/4 teaspoon jaggery
  • 1 teaspoon oil
  • 1/4 teaspoon asafoetida
  • salt to taste


  1. Seperate the stalk and wash the curry leaves, put them in a dry towel and keep it to dry.

  2. Remove the leaves and put them aside. Dry roast in a pan until crisp.

  3. Dry roast the urad dal until light brown in colour.

  4. Dry roast the thin sliced coconut pieces. 

  5. Put a little oil and roast the red chilly until crisp. Put the tamarind in the hot kadai and keep it aside.

  6. When cool, grind red chilly and coconut at first. Then add, urad dal and curry leaves to it. Give a swirl, then put salt, tamarind and jaggery into it. Coarsely grind it.

  7. Make seasoning with asafoetida. Put the ground powder to it. Mix well.

  8. Curry leaf powder is ready to serve.

Recipe Notes

  • Let the powder cool before storing.
  • Use fresh, mildly grown leaves. They have good aroma.