Curry Leaves Powder (Karipatta Chutney)

If you grew up in an Indian home, you’ve seen curry leaves everywhere. Floating in tadkas. Crushed under your mother’s palm.  Pulled fresh from a tiny plant on the balcony, like a quiet green blessing.

But curry leaves aren’t just a flavour booster.

In Ayurveda, Kadi Patta (Curry Leaves / Meetha Neem) are seen as a powerful herb for Agni (digestive fire), Kapha balance, and metabolic support. Which is why South Indian kitchens - especially Tamil, Telugu, Kannada, and Maharashtrian homes, have always used curry leaves as more than garnish.

And this recipe? Curry Leaves Chutney Powder (Karuveppilai Podi / Karipatta Chutney Powder) is one of the easiest ways to eat curry leaves consistently, especially if you don’t enjoy chewing them whole.

Sprinkle it over rice with ghee. Add it to curd. Mix it in warm sabzi. And suddenly your everyday meal becomes an Ayurvedic ritual.

Curry Leaves Chutney Powder Recipe (Karipatta Podi)

Prep time: 10 minutes

Cook time: 15 minutes

Shelf life: 2–3 weeks (airtight container)

Ingredients   

• 2 cups curry leaves (washed and dried)     
  

• ½ cup chana dal 

• 2 tbsp urad dal

• 8 - 10 dry red chilies 

• 1 tbsp coriander seeds

• ½ cup dried coconut 

• 1 tsp cumin seeds

• 1 tbsp roasted peanuts 

• 1 tbsp roasted peanuts

• Lemon size tamarind 

• ¼ tsp hing

• 1 tsp salt 

Method (Step by Step with Images)

▪️ Step 1: Wash and dry curry leaves

Wash curry leaves well and spread them on a cloth. Dry completely before roasting, this is the secret to a long shelf life.

▪️ Step 2: Roast the dals

In a heavy-bottom pan, dry roast: 

✅ Chana dal + Urad dal

Roast until golden and aromatic on low flame.

▪️ Step 3: Roast peanuts + jeera + coriander seeds

In the same pan, roast peanuts for a minute. Add jeera and coriander seeds and roast till it turns aromatic.  

▪️ Step 4: Add oil + hing, then roast red chilli

Now add 1 tsp oil and ¼ tsp hing. Immediately add dry red chillies and roast for a few seconds (just till they puff slightly - don’t burn).

▪️ Step 5: Add curry leaves + coconut 

Roast the curry leaves and coconuts (crushed or small pieces) until they become golden and lose all moisture.

▪️ Step 6: Cool down + grind

Let everything cool completely. Add salt and tamarind, grind into a fine powder.

Store in an airtight jar. Use a dry spoon always.

Best ways to eat it:

▪️ Hot rice + ghee + podi

▪️ Curd rice + podi

▪️ Millets + podi topper

▪️ Sprinkle on dry sabzi

Benefits according to Ayurveda 

Ayurveda looks at curry leaves as a herb that supports Deepana–Pachana (boosting digestion and helping digest Ama).

▪️ Rasa (Taste): Tikta (bitter), Katu (pungent), Kashaya (astringent)

▪️ Guna (Qualities): Laghu (light), Ruksha (dry)

▪️ Virya (Potency): Ushna (warming)

▪️ Vipaka (Post-digestive effect): Katu (pungent)

Dosha Impact

▪️ Pacifies Kapha (helps sluggishness + heaviness)

▪️ Supports Vata when eaten with ghee/curd

▪️ Can aggravate Pitta if eaten in excess (because chilies + warming potency)

The Many Benefits of Curry Leaves (Kadi Patta)

▪️Digestive support – Helps reduce bloating, heaviness, and that “stuck” feeling after meals

▪️Metabolism support – Great for Kapha imbalance and slow digestion

▪️Ama-clearing – Helps the body feel lighter and cleaner internally

▪️Hair & scalp nourishment – Traditionally used to support hair strength + pigmentation

▪️Skin clarity – When digestion improves, the skin often follows

▪️Everyday immunity support – Curry leaves bring steady nourishment through daily use