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Curry podi/Curry powder

Curry podi/curry powder 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.
Course Side Dish
Cuisine Indian
Keyword Curry podi recipe, Curry powder recipe, How to make curry podi, south indian style curry podi, Tambrahm curry podi
Prep Time 15 minutes
Cook Time 0 minutes
Servings 2 weeks


  • Mixer/Spice grinder


  • 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.