Curry podi, is a spice-blend used to make vegetable stir-fries in south indian kitchen. Curry here refers to the dry subzi, and podi means powder.
The basic ingredinets are coriander seeds and chana dal along with red chilies. There are many recipes of curry powder with urad dal, fenugreek seeds etc.
I follow my mother’s recipe, amma adds peppercorns, fenugreek seeds and curry leaves to the base ingredients. The stir-fries made with freshly made spice-blend has an amazing taste.
Curry podi/Curry powder
- Mixer/Spice grinder
- ⅓ cup coriander seeds
- ¼ cup chana dal kadalai paruppu
- 2 sprigs curry leaves
- ½ tsp black peppercorns milagu
- ¼ tsp methi seeds fenugreek seeds
- 10-12 nos red chilies
- Dry roast coriander seeds and chana dal separately in a kadai/frying pan, until aromatic. Take care while roasting, keep the flame medium and keep stirring when you are roasting.
- Dry roast the curry leaves until crisp.
- Once dal and coriander seeds are roasted. switch off the stove and add the chilies, methi seeds and peppercorns to the hot kadai/pan and roast them in the residue heat.
- Let all the roasted ingredietns cool down completely. Take them in a small mixer/spice grinder and grind it to a fine/coarse powder
- Let the ground podi/poweder cool down a bit, then store it in an air-tight container. Use this spice-blend while making dry curries or stir-fries.
- You can add a tsp of oil while roasting the ingredietns. but i always dry roast the ingredietns for curry powder
- You add a tsp of white sesame seeds to the ingredient list. It adds a nice toasty aroma to the podi.
- You can also add 1 tbsp of dessicated coconut to the ingredients. If adding coconut, make sure you store the podi in the fridge to avoid getting the rancid smell.
Make this curry podi in small quantities to preserve the aroma and freshness of the spice. The above said amount will last you a week if using daily or maximum 2 weeks if using alternate days.