Saturday, 3 December 2011

Curry Powder - Koora Podi

Enhance the taste of vegetables with this powder.

Oil - 2tbsp
Red chillies - 1cup 10-15 stalks removed (one can add or reduce the amount of redchillies according to their spicy levels)
Curry leaves- 1/2 cup
Asafoetida- 1tsp

To be roasted with out oil.
Bengal gram / Channa dal - 1 cup
Spilt black gram / urad dal - 1cup
dry coconut powder - 1/4cup grated


1.On a low flame, dry roast the channa dal and urad dal,each separately to deep brown.roast the dry coconut without oil until golden brown.

2.Heat the oil and roast the chillies on a low flame until crisp and bright red,but not brown.remove from oil and set a side.Now,roast the curry leaves until crisp and dark green.remove from oil and set aside.

3.Grind all these ingredients into a fine powder.Cool and store in an airtight container.

Note: Do not add salt to the curry powder if you want to preserve the powder for long time. You can add the salt to curry powder while making the recipe according to the quantity of the curry powder that you are using for the recipe.

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