Today, I wanted to share with you the recipe for mom's best south Indian curry Powder aka the vatha kuzhambu podi (Powder). This recipe comes from time-tested treasures passed down for generations, from the streets of Virudhunagar, to make the most authentic Puli Kuzhambu.
Why should you make this recipe?
- Authentic: It offers the most authentic south Indian flavor profile to your recipe. While you can always substitute the spice blends, this masala powder secures that unmistakable south Indian taste in curries.
- Convenience: While you can always dry roast and grind the masala every time you make a recipe, believe me when I say this spice blend saves so much time for the modern cook.
- Versatility: Whether you're a seasoned chef or a beginner in the kitchen, this spice blend enhances a wide range of dishes, from north Indian cuisine to South Indian, from curries to stews and more. A notable few are puli kulambu, egg thokku etc.
Ingredients to make the Kuzhambu Powder
- Turmeric Powder
- Coriander seeds
- Rice
- Toor Dal (tuvar dal)
- Jeera (Cumin seeds)
- Black Peppercorns
- Fenugreek Seeds (vendhayam or methi seeds)
- Hing ( Asafoetida)
Step by Step Instructions
- Dry roast the coriander seeds in a kadai or wok in a low flame by constantly tossing them with a spatula. Do this until they become hot and start releasing their aroma. This may take anywhere from 3 to 5 mins of constant roasting.
- Take the coriander seeds out and keep it aside in a plate and allow it cool.
- Add a drop of oil to the wok and dry roast the chilies until they turn fragrant. Remember to keep the flame low and constantly toss with spatula.
- Remove it and keep aside to cool.
- Similarly, dry roast the rice and toor dal separately and keep them aside to cool.
- The rest of ingredients like cumin seeds, black peppercorns, fenugreek seeds, hing can be added to the wok together and roasted at the same time until they release their aroma.
- Finally, turn off the stove and add the turmeric powder allowing it to heat up from the residual heat of the other roasted ingredients in the wok.
- Let the ingredients cool and once cool, grind them to a fine powder spice mix consistency in a mixer jar.
The Best South Indian Curry Powder | Vatha Kuzhambu Podi (Powder)
- Total Time: 30
- Yield: 2.5 cups
Description
Spice Up Your Cuisine with the Best South Indian Curry Powder | Vatha Kuzhambu Podi (Powder)" – Experience the vibrant flavors of South India with my mom's handcrafted Puli Kuzhambu Podi, the secret ingredient to use across multiple recipes.
Ingredients
Coriander Seeds ( Dhania) - ¾ cup
Red chilies - 25 nos
Rice - ½ cup
Toor Dal - ½ cup
Jeera (Cumin Seeds) - 1.5 tbsp
Black Peppercorn - 1 tbsp
Fenugreek Seeds - ½ tbsp
Hing (Asafoetida) - ½ tbsp
Turmeric powder
Instructions
- Dry roast the coriander seeds in a kadai or wok in a low flame by constantly tossing them with a spatula. Do this until they become hot and start releasing their aroma. This may take anywhere from 3 to 5 mins of constant roasting.
- Take the coriander seeds out and keep it aside in a plate and allow it cool.
- Add a drop of oil to the wok and dry roast the chilies until they turn fragrant. Remember to keep the flame low and constantly toss with spatula.
- Remove it and keep aside to cool.
- Similarly, dry roast the rice and toor dal separately and keep them aside to cool.
- The rest of ingredients like cumin seeds, black peppercorns, fenugreek seeds, hing can be added to the wok together and roasted at the same time until they release their aroma.
- Finally, turn off the stove and add the turmeric powder allowing it to heat up from the residual heat of the other roasted ingredients in the wok.
- Let the ingredients cool and once cool, grind them to a fine powder spice mix consistency in a mixer jar.
Notes
Rice - Any rice can be used - basmati, sona masoori, par boiled or raw rice.
- Prep Time: 10
- Cook Time: 20
- Category: Spice blend
- Method: Roasting and grinding
- Cuisine: South Indian
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