CURRY POWDER , how to make curry podi at home, to enhance the taste of curries and sundals

This podi/powder is a boon to have at home. You can quickly saute the available veggies at home, add salt to taste, then add 1-2 tsps of this powder. A curry with an amazing aroma is ready for you.
This powder can be used to make stuffed egg plants and stuffed okra.
Slightly toast some cinnamon powder , add to this, and you can use it to make vegetable baath.
Can be sprinkled over sundals too! This powder certainly improves the flavor of bland legumes, when you make sundals!!!

Ingredients

Coriander seeds - 1 cup

Channa dhal - 3/4 cup

Grated coconut - 1/2 cup

Red chillies - 8-9

Solid hing - 7-8 balls

Cooking oil - 2 tsps

Recipe cuisine: South Indian; Category: Preserve

Prep time: 5 mts; Cooking time: 12-15 mts

Yields roughly 1/4 kg powder

Heat a pan with oil in it, add the hing balls first

Wait for them to fluff up

Now, add the coriander seeds, channa dhal and red chillies, flames on the lowest

Roast them till golden in color

Switch off, keep aside in a bowl

The stickiness of the oil used will still be there. Now, add the coconut, and...

roast on slow fire, till it becomes reddish golden in color.

Add all the roasted ingredients and load the blender jar, after they have cooled down

Blend to a slightly coarse powder

This post first appeared in www.malpatskitchen.com

Notes

* This powder can be refrigerated for 2-3 months and used. Stays fresh.

Categories: Pickles-Preserves & Podis, Students/bachelors recipes