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.
Servings 2 weeks
Calories
Equipment
- Mixer/Spice grinder
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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.
