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.
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.
If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!