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.

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How to make Tamilian's Curry powder / podi Yum
Course condiments
Cuisine south indian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Course condiments
Cuisine south indian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
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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