Saturday, January 1, 2011


This is the basic curry powder recipe, which can be used for Curries, Sundal (Bean Snacks etc), Sambar, Rice. This powder can be easily prepared and stored in a air tight container at room temperature for atleast few months. Because the ingredients are dry roasted, the powder doesn't go bad and stay at the room temperature for few months. Adding this curry powder to the dishes you prepare give a nice taste and flavor. You can also add coconut to the ingredients listed below, but the ground powder has to be kept in the refrigerator and the shelf life is around 1 week. A tsp of fennel seeds and a cinnamon stick can also be added to give a nice aroma to this powder. You can add 1/2 cup Channa dal and 1/2 Cup Peanuts to get a nice sweet taste. There are lot of  different variations you can come up with and there are various dishes you can add this powder to. The options are endless, do try out and you will be happy you did.
Preparation Time - Nil
Cooking Time - 20 Minutes


Coriander Seeds - 2 Cups
Channa Dal  - 1 Cup
Urad Dal - 1/2 Tsp
Dried Red Chili - 1 Cup or to taste


1) Take a heavy bottomed pan, keep it in medium heat.

2) Dry roast channa dal for 5 minutes, then add urad dal, coriander seeds and dry red chili and roast till the color turns slight brown. (Make sure it is brown and not black. Keep stirring to make the ingredients are evenly roasted).

3) Let the roasted mixture cool down for few minutes.

4) In a dry blender, grind the roasted ingredients to a coarse to fine powder and store in a air tight container after the powder completely cools.


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