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.
- 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.