Curry podi recipe | Iyengar Karamadu podi recipe – Multi purpose curry powder – Recipe with full video and step by step pictures.
Curry podi | Multi purpose curry podi recipe, I used to keep this handy when I was living in Chennai. I use it for making kootu and curry. After that I completely forgot that and make it as and when I need it. I have requested from few readers to post the traditional Iyengar style Karamedu podi. I got this from a friend. He shared the recipe from his mom’s handwritten notebook. It turned out so well and went well with curry, mixed rice too.
The traditional curry podi has 3 main ingredients coriander seeds, red chili and chana dal. In this recipe we have little urad dal, pepper and fenugreek seeds which give more flavor to the curry podi. This is one of the staple podi in most of the Tamil Brahmin houses. Some people add an equal amount of urad dal to make this curry powder.
Trust me, this recipe turned out to be super hit and a flavourful one at our home. I used this for making Kovakkai curry and Capsicum rice.
Also check out
South Indian curry podi recipe
Curry podi recipe
Ingredients
- ¼ cup coriander seeds
- ¼ cup chana dal
- 10 red chilis
- 1 tbsp urad dal
- ¼ tsp black pepper
- 1/8 tsp vendayam | fenugreek seeds
- 1 tsp oil
- 2 pinches asafoetida
Instructions
- In a pan add the oil.
- Add the coriander seeds, chana dal, red chilis, urad dal, black pepper, vendhayam and asafoetida.
- Roast till the dal turns golden brown.
- Allow this to cool completely.
- Grind this into a slightly coarse powder.
- Store this in an airtight container for 2 weeks.
- You can use this for making brinjal curry, kovakkai curry and raw banana curry.
- We can use this for making capsicum rice and brinjal rice too.
- While making curry, cook the curry with salt and turmeric powder.
- Towards the end you can add the curry podi and cook for 2 minutes.
- We can add this podi to Navaratri sundal too.
- While adding for kootu, grind the podi along with some coconut and water add the paste in the last and bring it to a boil.
Notes
- Curry podi stays fresh for 2 weeks in an airtight container.
- In a pan add the oil.
- Add the coriander seeds, chana dal, red chilis, urad dal, black pepper, vendhayam, and asafoetida.
- Roast till the dal turns golden brown.
- Allow this to cool completely.
- Grind this into a slightly coarse powder.
- Store this in an airtight container for 2 weeks.
- You can use this for making brinjal curry, kovakkai curry, and raw banana curry.
- We can use this for making capsicum rice and brinjal rice too.
- While making curry, cook the curry with salt and turmeric powder.
- Towards the end, you can add the curry podi and cook for 2 minutes.
- We can add this podi to Navaratri sundal too.
- While adding for kootu, grind the podi along with some coconut and water add the paste in the last and bring it to a boil.
Notes:
- Curry podi stays fresh for 2 weeks in an airtight container.
Thank you for this recipe. I was looking for correct amount of quantity