By Ujjainee Roy
September 11, 2024
South Indian curry powder, often referred to as "curry podi" or "karuveppilai podi," is a flavorful blend of spices commonly used in South Indian dishes. Unlike the typical curry powders found in Western cuisine, this spice mix is crafted with a variety of aromatic spices that reflect the rich and diverse culinary traditions of the southern regions of India, especially Tamil Nadu, Kerala, Karnataka, and Andhra Pradesh. The spice blend offers a robust, earthy, and slightly nutty flavor with a hint of heat
– Coriander seeds – 3 tbsp – Cumin seeds – 2 tbsp – Dry red chilies – 6-8 (adjust to taste) – Black peppercorns – 1 tsp – Fenugreek seeds – ½ tsp – Mustard seeds – 1 tsp – Curry leaves – 15-20 leaves (dried or fresh) – Turmeric powder – 1 tsp – Urad dal (split black gram) – 1 tbsp – Chana dal (split chickpeas) – 1 tbsp – Asafoetida (hing) – a pinch – Salt – to taste (optional)
In a pan, dry roast the coriander seeds, cumin seeds, fenugreek seeds, mustard seeds, black peppercorns, and red chilies over medium heat. Stir continuously to avoid burning. Roast until they turn aromatic and slightly darken in color (around 3-4 minutes).
In the same pan, roast the urad dal and chana dal until they turn golden brown. If using fresh curry leaves, roast them until they are crisp. If using dried ones, you can skip this step.
Allow all the roasted ingredients to cool completely. Cooling prevents moisture buildup, which could make the powder clump. Transfer the cooled spices, roasted dals, and curry leaves into a spice grinder. Add the turmeric powder and asafoetida.