An Indian kitchen does not function without freshly ground masala powders. be it Garam masala or Sambar masala. Especially an South Indian kitchen does not function without anyone or all of these powders Sambar powder, Rasam powder, Poyial podi and Idli Milagai podi.
A spicy and flavorful spice mix that is made from freshly ground spices, this poriyal podi or vegetable curry powder is a great addition to any pan fried veggies. I love using this powder with my Kathirikai pod pota kari ( Roasted eggplant) or with roasted Vendaikai (Okra) , Vazhakaai ( raw banana), Urulai (Potatoes) poriyals etc..
These few simple ingredients can just enhance the flavor and taste of a any vegetable. The key to a fragrant curry powder like any other masala powder is in the preparation…. The slow roasting of spices and lentils individually without browning or burning and cooling the mixture to room temperature before grinding it.
Also when grinding the roasted ingredients to a fine powder,and let it cool again on a flat bottom bowl or even a plate so that the moisture due to the heat generated from grinding is gone before you store it in a container.
I usually store mine in the freezer as I tend to make it in big batches and use it over the period of few months. If you are like me then I highly recommend you store them in an air tight container, and stack away in the freezer so that it don’t lose the aroma over time.
When you are ready to use the powder remove it from the freezer let it sit for few hours before using it. This allows the powder to breath and regain its aroma. Enjoy your curry vegetable side with your favorite meal. I like mine with roti or rice.
Curry Powder | Poriyal Podi | Koora Powder
- Dry Grinder
- 3 tbsp Channa Dal Split Gram Dal
- 4 tbsp Urad dal Split Black gram
- 4 Tbsp coriander seeds
- 4 Tbsp dry coconut shredding
- 1 tbsp Sesame seeds
- 8-10 dry red chilies
- Pinch Fenugreek seeds
- Dry road all the above ingredients separately
- Let the mixture cool down for 10 -15 minutes .
- Now grid it in 2 to 3 batches. This ensures that the mixture does not get overly moist.
- Spread in on a plate for 30 minutes and then store in a air tight container.
- Cooling down the mixture is an important step. This allows for the moisture from the heat to settle down.
- If you grind too soon then the powder can get too most and start forming a lump.
- Its a gerat addition to Kathirikai (eggplant), Vendaikai (Okra) , Vazhakaai ( raw banana), Urulai (Potatoes) etc..
Tried this recipe? I’d love to know your feedback. Tag @amomscookbook on Instagram and hashtag it #amomscookbook. You can follow me on Facebook, Pinterest and Instagram for more such recipes.