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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.
5 from 2 votes
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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 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.