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.
Watch the video of making Curry Podi/curry powder
How to Make Curry Podi for Vegetable Curries
Bengal gram dal 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 tsp
In a kadai, heat 1 tsp oil and fry coriander seeds, bengal gram dal and red chillies until dal turns golden brown. Keep stirring continuously for even browning.
I use this curry powder for most of the curries particularly for potatoes, brinjal, lady’s finger, raw banana, cauliflower etc.
Curry podi is a flavorful powder prepared with lentils, chillies and coriander seeds. You can use this in place of chilli powder or in addition to chilli powder for many vegetable curries.
- 1/4 cup Bengal gram or Channa Dal or kadalai paruppu
- 1/3 cup Coriander seeds
- 16 Dry Red chillies
- 1 tsp Oil
Heat 1 tsp oil and fry coriander seeds, bengal gram dal and red chillies until dal turns golden brown. Keep stirring continuously for even browning.
After it cools, dry grind all the above together to a coarse powder.
Storage - Store it in an airtight container at room temperature. Prepare it just for a week or 10 days. If stored for a longer period, the flavor will not be there.
I use this curry powder for most of the curries particularly for potatoes, brinjal, lady's finger, raw banana, cauliflower etc.
This is a good one..
Hi! I enjoyed every bit of your blog! God bless you and may you add more and more recepies
to your blog
Thanks for your info..
Your blog is very yummy like your recipes 🙂 🙂
very good taste. Thank you
Tried this podi and enjoyed the added flavour to my curries.
Hi…the chilli refered here is dry or fresh? Thanks sis!
Hi, very nice recipe. If using gundhu milagai how many do I need to add for the above measurements?
Actually gundhu milagai is more hot. So reduce 4-5 chillies. If you can tolerate the heat, you can add the same measurement.
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!
If not preparing for storage, i.e., if preparing it occasion by occasion, how would you alter the measurements?
You can use approximately 3 tsp coriander seeds, 2 tsp channa dal and 3-4 red chillies for 1 time use.
I prepared the masala powder and used for my potatoe fry. It was so yummi. Thank you for the recipe.
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
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.
Your blog is very interesting. I enjoy reading and also try out some dishes.
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..
Good one. I added til also. Tastes good
Amazing collection.. and very handy to refer. Every time I need a recepie padhu's kitchen is so handy. Thanks a ton for compiling this!
Simple recipe.Good. Can we add some Jeera (seeragam in tamil)
This is very interesting, will try it. But do you wash the dal before frying? Thank you
I tried this today.
Thank you for your help