Karivepaku Karam

Fresh curry leaves hand-picked from Guntur farms are slowly roasted with chana dal, urad dal, and sun-dried Guntur red chillies until they turn deep and fragrant. A pinch of asafoetida and a drizzle of sesame oil finish the blend. The result is an intensely aromatic powder with a nutty base, mild bitterness from the leaves, and a warm chilli afterglow. Every batch is ground on the same day the leaves are roasted to lock in the volatile oils that give karivepaku its unmistakable smell.

KEY INGREDIENTS

Curry leaves, chana dal, urad dal, dry red chillies (Guntur Sannam), sesame oil, asafoetida, salt