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  • Side Dish For Chapati

Masala powder

August 12, 2009 by PadhuSankar 23 Comments

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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.

Curry Podi

Watch the video of making Curry Podi/curry powder

How to Make Curry Podi for Vegetable Curries

Ingredients needed

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

Curry podi

Method

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.

After it cools, dry grind all the above together to a coarse powder and 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.

5 from 1 vote
Curry Podi
Print
Curry Podi For Vegetable Curries
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

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.

Course: Podi Recipes
Cuisine: South Indian, Tamil Brahmin
Keyword: Curry podi, curry powder
Ingredients
Ingredients needed
  • 1/4 cup Bengal gram or Channa Dal or kadalai paruppu
  • 1/3 cup Coriander seeds
  • 16 Dry Red chillies
  • 1 tsp Oil
Instructions
Method
  1. 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.

  2. After it cools, dry grind all the above together to a coarse powder.

  3. 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.

Recipe Notes

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

 

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Diwali Recipes-50 Easy Diwali Snacks and Sweets Recipes-Deepavali Special Recipes 2014

Filed Under: How To, Podi varieties, Uncategorized, Video Recipe Tagged With: Tamil Brahmin recipes, Uncategorized




Previous Post: « Drumstick Kuzhambu & Vathal Kuzlambu
Next Post: Keerai Masiyal »

Reader Interactions

Comments

  1. Krithi's Kitchen

    January 8, 2011 at 8:29 pm

    This is a good one..

    Reply
  2. Pramila

    May 31, 2012 at 6:39 am

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

    Reply
  3. Bhuvaneswari Balasubramanian

    September 4, 2013 at 5:10 am

    Thanks for your info..
    Your blog is very yummy like your recipes 🙂 🙂

    Reply
  4. santhanam

    May 5, 2014 at 1:10 am

    very good taste. Thank you

    Reply
  5. Nirmala Kulkarni

    June 5, 2014 at 7:54 pm

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

    Reply
  6. Viji Kunalan

    August 1, 2014 at 10:16 am

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

    Reply
  7. Revathy K

    April 3, 2015 at 6:36 pm

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

    Reply
    • Padhu Sankar

      April 4, 2015 at 11:09 am

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

      Reply
  8. Prakash

    September 26, 2015 at 11:11 pm

    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!

    Reply
  9. Sridhar Moorthy

    May 2, 2016 at 1:33 pm

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

    Thank you.

    Sridhar

    Reply
    • Padhu Sankar

      May 5, 2016 at 6:21 am

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

      Reply
  10. Nirmala Frikke

    June 20, 2016 at 4:05 pm

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

    Reply
  11. Janani Thirumoorthy

    August 21, 2016 at 10:22 pm

    Good one!!!

    Reply
  12. R.VENKATARAMAN

    May 8, 2017 at 10:15 am

    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

    Reply
    • Padhu Sankar

      May 9, 2017 at 6:36 am

      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.

      Reply
  13. mythili

    June 10, 2017 at 4:40 am

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

    Reply
  14. Meenu Jha

    August 4, 2017 at 9:00 am

    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..

    Reply
  15. PEACOCK

    September 24, 2017 at 7:29 am

    Good one. I added til also. Tastes good

    Reply
  16. Anjani

    June 12, 2018 at 1:07 pm

    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!

    Reply
  17. MADAN MOHAN

    August 28, 2018 at 12:04 pm

    Simple recipe.Good. Can we add some Jeera (seeragam in tamil)

    Reply
  18. Mala

    March 7, 2021 at 9:11 pm

    This is very interesting, will try it. But do you wash the dal before frying? Thank you

    Reply
    • PadhuSankar

      March 13, 2021 at 2:20 pm

      No necessary.

      Reply
  19. Akila

    January 22, 2023 at 3:13 am

    5 stars
    I tried this today.
    Thank you for your help

    Reply

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Meet Padhu, the Chef, the photographer, recipe developer and web designer behind Padhuskitchen which features Simple Indian Vegetarian recipes, healthy recipes, kids friendly recipes, Indian festival recipes, traditional South Indian Vegetarian ...

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