Curry Podi is used in making stir fries or poriyal with vegetables such as eggplant, okra, potato, colocasia. We usually prepare this once in two weeks to preserve the freshness of the spices.
- Coriander seeds – 1/2 cup
- Dry red chilies – 6
- Chana dal – 1/4 cup
- Urad dal – 1 tsp
- Fenugreek seeds – 1 tsp
- Asafoetida (solid) – 1/4 tsp
Method of Preparation:
Dry roast coriander seeds, chilies, chana dal and urad dal until the lentils become golden brown.
Dry roast fenugreek seeds separately until it splutters. If you are using solid asafoetida dry roast it separately.
Let everything cool and grind it to a coarse powder. Store it in an airtight container for about 2 weeks to a month.
Note: If you are using powdered asafoetida then you can directly add it to the poriyal or stir fry while making it.