27 Dec 2018

Curry Leaves Idli Podi

Idli podi is always handy to have. During the early morning rush, instead of making chutney, it is easier to eat idli or dosa with idli podi. Every home in Tamil Nadu will have a variety of idli podi. Similarly I also have my own version of idli podi. I have already posted a few of my favorites. 
Curry leaves are full of iron and I hate to waste the curry leaves. Every time I get so many curry leaves for free and I try to use it up in some way without wasting them. This time I made this curry leaves idli podi and it came out tasty!

Curry Leaves Idli Podi

Preparation time 30 mins | Makes about 3 cups


  • Curry leaves - 3 to 4 cups (loosely packed)
  • Urad dal - 1 cup
  • Chana Dal - 1/2 cup
  • Cumin seeds - 2 tsp
  • Flax seeds - 1 tsp
  • Rice - 2 tsp
  • Black sesame seeds - 1/3 cup
  • Hing - 1/4 tsp
  • Dry ginger powder - 1/4 tsp (can omit)
  • Red chillies - 100 gms (adjust to preference)
  • Salt - 1 tsp (or to taste)
Curry Leaves Idli Podi

Watch the video in English

Watch the video in Tamil

Some other idli podi recipe

Curry Leaves Idli Podi

1. Dry roast the curry leaves till it wilts. Remove and set aside.

2. Dry roast the chana dal and the urad dal till it browns slightly and remove.
3. Dry roast the flax seeds, cumin seeds and rice and set aside.

4. Dry roast the black sesame seeds till it pops and set aside.
5. Roast the red chillies with a tsp of oil and set aside.

6. Let all the ingredients cool down.
7. Add the red chillies to a dry mixer grinder and blend till it becomes a powder.

8. Add the other ingredients other than the curry leaves and grind well.
9. Now add the curry leaves, hing, salt and dry ginger powder and blend all together well.

10. Transfer to a plate to cool down. Once it cools down completely, store in an air tight container.

Storage - It will keep well for 3 months if stored in a clean air tight container. Make sure you don't use a wet spoon.

Curry Leaves Idli Podi

1. You can add more or less red chillies depending on your taste and preference.
2. You can skip the dry ginger powder if you don't like the flavor.
3. I washed the curry leaves before starting. Make sure there is no water sticking to the leaves after you dry roast the curry leaves.

Until next time,
photo New signn_zps3ubziitr.png
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  1. Used a ball( lime sized) ball of tambrind and 2 tbsps of jaggery.
    Its super yummm n thanks so much.

  2. Hey, thanks for the easy recipes. Tried the onion and tomato chutney. Came out delicious. 👍

    1. Glad you liked it! Thank you so much for the feedback :)


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