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Tuesday, August 11, 2009

Masala powder

This podi is used very commonly in most Tamil Brahmin vegetable curries. Instead of the plain chilli powder, I use this masala powder/podi (curry podi) for most of my vegetable curry as it gives a nice flavor to the curry. I usually prepare this for a week and store it in an airtight container. Today we will learn how to make curry podi following this easy recipe.

South Indian vegetable curry podi

Vegetable Curry Podi

Vegetable Curry Podi

 Prep Time : 5 mins
 Cook Time : 15 mins 
 Yields:1 Cup
 Recipe CategoryPodi Recipes
 Recipe CuisineTamil Brahmin

   Ingredients needed

   Bengal gram or Channa Dal or kadalai paruppu  -1/4 cup
   Coriander seeds - 1/3 cup
   Dry Red chillies -15-20 grams or 15 or 16
   Sesame seed oil -1 1/2 tsp

Curry podi


Fry channa dal in 1/2 tsp of oil until dal turns golden brown. Remove from pan.

In the same pan, fry coriander seeds in 1/2 tsp oil until you get a nice aroma of roasted coriander seeds. Remove from pan.

Fry red chillies separately in 1/2 tsp of oil.

After it cools, dry grind all the above together to a coarse powder and store it in an airtight container. Prepare it just for a week or 10 days otherwise the flavor will not be there.

I use this curry powder for most of the curries particularly for potatoes, brinjal, lady's finger, plantain, cauliflower etc.

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  1. Hi! I enjoyed every bit of your blog! God bless you and may you add more and more recepies
    to your blog

  2. Thanks for your info..
    Your blog is very yummy like your recipes :) :)

  3. Tried this podi and enjoyed the added flavour to my curries.

  4. Hi...the chilli refered here is dry or fresh? Thanks sis!

  5. Hi, very nice recipe. If using gundhu milagai how many do I need to add for the above measurements?

    1. Actually gundhu milagai is more hot. So reduce 4-5 chillies. If you can tolerate the heat, you can add the same measurement.

  6. After my wife's death, I am forced to cook for myself. Even though I know cooking, I often look into your blog to check out for variations, ratios and new recipes. Thanks a lot for all the information. God bless!

  7. If not preparing for storage, i.e., if preparing it occasion by occasion, how would you alter the measurements?

    Thank you.


    1. You can use approximately 3 tsp coriander seeds, 2 tsp channa dal and 3-4 red chillies for 1 time use.

  8. I prepared the masala powder and used for my potatoe fry. It was so yummi. Thank you for the recipe.

  9. how is this different from gotsu powder. somewhere else I saw that gotsu powder ingredients are roasted raw and your curry powder sauted in oil and then ground. the measures seem to be same

    1. I never use this powder for gothsu. I use only sambar powder for gothsu. I use this curry podi only for curries (kara curries) like potato, vazhaikkai, cauliflower, etc. This is my mother's measurement and I follow this for years.

  10. Your blog is very interesting. I enjoy reading and also try out some dishes.

  11. I married in Tamil Brahmin family..Being a north Indian it's little tough to cooking in their style..But Ur blog is very useful..Made my way easy nd interesting...nd The best part is that your south Indian cuisine's cooking style matches with my in-lows family..dear U deserve big thanks..


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