Curry Podi, is a spice-blend used to flavor vegetable stir-fries in south indian kitchen. Curry here refers to the dry subzi, and podi means powder.Jump to Recipe
What is Curry Podi
As mentioned, curry podi, is a dry spice powder, to flavor dry curries. I normally use my sambhar powder to spice my dry subzi’s which i make for everyday cooking. But certain dry curries, like Yennai kathrika, bhindi/okra fry made with this spice powder gives a delicious taste.
Every South-Indian kitchen has its own recipe of curry powder. The basic ingredients for curry podi is coriander seeds, chana dal along with red chilies. There are many recipes of curry powder with urad dal, fenugreek seeds etc. Some even use idly podi to flavor their dry curries.
I follow my mother’s recipe. She adds peppercorns, fenugreek seeds and curry leaves to the base ingredients. The stir-fries made with freshly made spice-blend has an amazing taste.
- Coriander seeds, the main hero ingredient of the curry powder. It adds so much flavor to the podi.
- Chana dal, adds volume to the curry podi. Some add equal amounts of chana dal and coriander seeds in their curry podi recipe.
- Spice, I use both black peppercorns and red chilies in my curry podi recipe.
- Fenugreek seed and curry leaves, though optional they both are flavor bombs.
Step by Step Instructions
Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions
- Measure and keep the ingredients ready. Heat a wide pan and dry roast each ingredient separately until golden brown.
- Transfer the ingredients to a flat plate and let it cool completely.
- Take the ingredients into a mixer jar and grind it to a fine powder.
- Store the curry podi in an air-tight container and use it flavor your dry curries.
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More Spice Powders
Curry podi/Curry powder
- Mixer/Spice grinder
- ⅓ cup coriander seeds
- ¼ cup chana dal kadalai paruppu
- 2 sprigs curry leaves
- ½ teaspoon black peppercorns milagu
- ¼ teaspoon 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 teaspoon of oil while roasting the ingredietns. but i always dry roast the ingredietns for curry powder
- You add a teaspoon of white sesame seeds to the ingredient list. It adds a nice toasty aroma to the podi.
- You can also add 1 tablespoon 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 powder 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.