How to make Tamilian’s Curry powder / podi

            I got the idea of making this in big batches when a friend of mine gave a big bottle of this curry powder before she left for her native. I found it so useful when I made brinjal , okra and many other dry curries. Initially I used to skip adding the powder/podi to the dry curries especially when I am in a hurry or too lazy to do it the same day I make the curries. But then when I started making it in big batches I find myself adding this to a variety of dishes, sometimes even to a bland kootu(gravies) to enhance the taste. So this is how I make it.

Print Recipe
How to make Tamilian's Curry powder / podi
Course condiments
Cuisine south indian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
  • 1/4 cup Channa dal
  • 1/4 cup Tuvar dal
  • 1 tbsp dal Udid
  • 1 tbsp Coriander Seeds
  • 1 tbsp Sesame seeds - (optional)
  • 8 - 10 numbers chillies Dried red
Course condiments
Cuisine south indian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
  • 1/4 cup Channa dal
  • 1/4 cup Tuvar dal
  • 1 tbsp dal Udid
  • 1 tbsp Coriander Seeds
  • 1 tbsp Sesame seeds - (optional)
  • 8 - 10 numbers chillies Dried red
Instructions
  1. Dry roast all the ingredients together in a pan. The dals should turn a golden brown.Cool and grind this to a a very fine powder. I store it in a air tight container and used it when required.
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