19 March, 2021
In any south Indian house, this curry powder is essential. When I was small, my mom used to make and store it a jar. She would use it as an when she made sambhar. The aroma, the richness is no doubt very good and the sambhar indeed tastes delicious. And yes! this recipe comes from the great ancestors, it passes down to each generation and they follow the recipe to the T. Here am passing the recipe to my next generation that is my daughter.
Pls make a note of the below recipe and leave your comments if you like it
- 4 teaspoon Toor Dal
- 2 teaspoon Urad Dal
- 2 tablespoon Peanuts
- 2 teaspoon Coriander Seeds
- 1/2 teaspoon Fenugreek Seeds (methi)
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Cumin Seeds
- 1 small piece Cinnamon Stick (1 inch)
- 1/2 teaspoon Mustard Seeds
- 12 Red Chilli
- 1/2 teaspoon Turmeric
- 3/4 teaspoon Asafoetida (Hing)
- 1/4 cup Copra / Dessicated Coconut Powder
- 2 teaspoon ghee for dry roasting
- Roast Toor dal and urad dal in ghee on medium flame until brown and golden. Transfer to a plate and set aside.
- Dry roast peanuts until nutty ( the crunchy fried peanut texture ). Transfer to a plate and set aside.
- Roast the coriander seeds, fenugreek, black pepper, cumin, cinnamon and mustard in half a teaspoon of ghee until fragrant. Transfer to a plate and set aside.
- Roast the red chillies in half a teaspoon of ghee until fragrant. Transfer to a plate and set aside.
- Dry roast copra powder until slightly golden. Add in the turmeric powder and the asafoetida and briefly saute for 10 seconds. Transfer to a plate and set aside.
- Let all the ingredients cool to room temperature.
- Grind to a very fine powder and use within a month