Kura karam / Curry Powder

Apart from garam masala powder, molaga podi,and other powders,curry powder is also must in all most all kitchens of south india.This powder is actually a mix of spices and each household has its own proportions so the end result will often differ from home to home.


I mainly use this powder for brinjal stuff fry,ladyfinger stuff fry and ridge gourd.


Ingredients:-


Channa dal 1 cup
Udat dal 1 cup
Pepper 4 tbsp
Coriander 4 tbsp
Red chillies 10
Fenugreek 1 tbsp
Cumin 2 tbsp


Method:-


Roast all the ingredients with 1 tbsp of oil separately.When cool grind them into fine powder.Store in a air tight container and use when required.

Kandi Podi/Tur dal powder

Ingredients:-

Kandi pappu/Tur dal 1 cup

Endu mirapayaluDry red chillies 5-6 (can be altered according to taste)

Karivapaku/Dry curry leaves 10 leaves

Hing a pinch

Jelakara/Cumin 1 tsp

Uppu/Salt to taste

Method:-

Fry tur dal.Fry till nice aroma comes out and they are light brown in colour.

Then fry red chillies,curry leaves and hing.

Let all the ingredients cool.

Grind into a fine powder.

Serve with idly and dosa.I prefer eating this with hot rice and a dash of ghee.

Molaga Podi

Molaga podi is also know as idly karam and is a great accompaniment with dosa.Just add few drops of oil or ghee and eat it with dosa.This is my m-law recipe and doesn't calls for much ingredients and quite easy to make and can be stored for long.

Ingredients:-

Urad dal (Minapa pappu) ½ cup
Chana dal (Sanaga pappu) 1/2 cup
Dried red chillies 6
Hing a pinch
Oil 1 tsp
Salt to taste

Method:-

Dry roast urad dal and channa dal separately,taking care not to over or under fry.

Take tsp of oil and fry red chillies.Once cool.Mix all the ingredients and grind it in
a mixer.
Some prefer coarse and some prefer fine powder.I prefer coarse powder.