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) - 3/4 cup
Red chilies - 25 nos
Rice - 1/2 cup
Toor Dal - 1/2 cup
Jeera (Cumin Seeds) - 1.5 tbsp
Black Peppercorn - 1 tbsp
Fenugreek Seeds - 1/2 tbsp
Hing (Asafoetida) - 1/2 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