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Spicy Curry Powder

6 May

Kura Podi.

Curry powder is a blend of various ground spices used mostly in dry curries. There are tens of blends of curry powder. But the generic blend of curry powder contains urad dal, chana dal, coriander seeds, fenugreek seeds and dried red chillies. Here is the more complex version of curry powder with ten ingredients which has more heat than normal curry powder but versatile enough to suit any vegetable.
Makes: app. 3 Cups of Curry Powder


Urad Dal 1 Cup
Chana Dal 3/4 Cup
Coriander Seeds 1/2 Cup
Black Peppercorns 1 tbsp
Fenugreek Seeds 1 tsp
Cumin Seeds 1 tsp
Cloves 5
Cinnamon 1 inch Piece
Dry Coconut (sliced) 1/2 Cup
Whole Dried Red Chiles 10
Salt to taste
Oil 1 tsp

Method of preparation:

Heat a heavy bottomed pan on low heat.
Roast all the ingredients except red chiles and dry coconut.
To make sure its done, smell the aroma or look for the change of color.

Heat oil in the same pan, add broken red chiles and roast them until aromatic.
Leave the dry coconut in hot pan to absorb the heat or make sure to roast them very lightly.
Cool and grind all the roasted ingredients with sufficient salt into fine powder.
Refrigerate the curry powder (kura podi) in a tight jar for couple of months and use when necessary.
Notes: Make sure not to over roast or burn any of the ingredients.

Suggestions: If the curry powder is too pale, choose bright red Kashmiri chillies to give it some color or mix in some chilli powder at end of the grinding process.
Variations: Some recipes call for asafoetida, turmeric, curry leaves etc… Adjust any of the ingredients according to your preference. Basic curry powder has almost an year of shelf life but because of the cloves this curry powder doesn’t stay good more than a couple of months.
Other Names: Koora Podi, Andhra Curry Powder.