Curry Powder (Koora Podi)

I always keep this powder on hand. We use it in so many ways like stuffing in vegetables, especially for stuffed eggplant curry, as a dip for dosas, idlis and eat with rice.

Ingredients:

• 1 cup Bengal Gram (Pachi Senaga Pappu, Chana Dal)
• 1 cup Black Gram (Minapa Pappu, Urad Dal)
• ½ cup Coriander Seeds (Dhaniya)
• ¼ cup desiccated Coconut (optional)
• ½ tsp Asafetida (Hing, Inguva)
• 5 or 6 dry Red Chilies or according to individual taste
• 1 tsp Cumin Seeds
• Salt as required

Preparation:

Heat a pan and dry roast the Bengal and Black Grams with no oil. When they turn golden brown, transfer them to a plate to cool.

Add the coriander seeds, cumin seeds and red chilies to the same pan and again dry roast them. Finally, add the coconut and asafetida and fry for a while. Transfer them to a plate to cool.

When all the ingredients are cooled, grind them into coarse powder along with the salt. It is that easy and simple.

As I said, this powder can be used in many ways like stuffing for different vegetables, as a dip for dosas and idlis and of course can be eaten just like that with rice and ghee.