Curry powder/ kari podi
Hola! Here is me documenting one more of those ‘podis’ that we use a lot at home. We at home eat a lot of veggies & most of our South Indian curries made are kept simple with a basic seasoning and some salt & spice. Most of us either use sambhar podi or have a specific curry podi such as this.
On a personal front, I have started going to office weekly once now & as weird as it feels, it feels kinda liberating to be able to go out and meet my friends at work; to be able to take a break at work & go for a cuppa chai rather than play with Adya 😀 (no complaints at all with the latter but I get my me time without the guilt and that’s always welcome). Adya has a companion to play with in the building (Kallu) & I couldn’t be happier. They are playing now as I am typing this :D.
- 2 cups dried red chillies mix of short & long
- 1/2 cup channa dal/ split chickpeas
- 1/2 cup coriander seeds
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In a kadai/ pan, dry roast the coriander seeds & channa dal together till they get golden brown on low flame in the biggest burner. Set it aside on a plate.
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Similarly, dry roast the red chillies for a few minutes till they emanate an aroma. Turn off the heat and let it cool down.
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Once all ingredients are cooled down completely, place them together in a mixer jar (in batches) & grind till you get a smooth powder.
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Transfer to an open vessel and let the spice powder/ podi cool down.
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Transfer to an airtight container (preferrably a glass container) and use it for any curries.
- Dried red chillies only need a few minutes of dry roasting where as the coriander seeds & channa dal take a few more minutes. Hence the red chillies are dry roasted separately.Â
- Our podi is a little spicy, just lessen the red chillies used.Â
Not so much stepwise pictures
Dry roast dried red chillies separately & coriander seeds/ channa dal separately. 
Once cool, grind in mixer jar in batches. Once the powder is cool, store in an airtight container.
