This is pretty-much the secret to spice up even the simplest of recipes, say, dry potato fry, okra fry or eggplant fry. One can add this to all Indian gravies like kurmas and it definitely will make your dish more 'lively' :)
It's very simple to make. I make (and store) this powder fortnightly to retain the freshness of the spices. Handy recipe I learnt from my mom!
Here's What You Need -
How to make the Curry powder -
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| Home-made Curry Powder |
It's very simple to make. I make (and store) this powder fortnightly to retain the freshness of the spices. Handy recipe I learnt from my mom!
Here's What You Need -
- Channa Dhaal (kadala paruppu) - 1 cup
- Dhania (Coriander seeds) - 1 cup
- Dried Red Chillies - 8 nos.
- Black Pepper corns (milagu) - 10 nos
- Curry leaves (karuveppilai)- 2 sticks (fresh or dried)
- Asafoetida / Hing- 3 drizzles (or 1/2 tsp if you're gonna grate the solid block that looks like this). This gives a more authentic flavor than the powder store-bought.
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| Solid Asafoetida |
How to make the Curry powder -
- Fry all the spices with 2 drops of oil until their color changes a few shades and you get that nice aroma. Be careful not to blacken them, so keep the flame on 'medium'.
- Allow it to cool and powder them together.
- Store in an air-tight container. You do not need to refrigerate this.
- Feel free, get creative and add them to any curry you make.
Eggplant Roast - South Indian Style
Sending this to DSM's Dry Spice Powders event
Thank you for this delicious curry powder. I have to say I have never seen Solid Asafoetida that looks like that. I have a rock like, brittle Solid Asafoetida but yours looks more like it is wet almost like a tamaring ball. Wonder if it tastes different too?
ReplyDeleteMine is rocky too, so I usually break it into tiny pieces using a kitchen-hammer* and then add to dishes(like sambar), so it melts in the heat. (*small hammer for kitchen use to crush jaggery, asafoetida, black pepper, etc)
ReplyDeleteIt does get sticky when touched with a wet hand, but is totally dry otherwise, unlike tamarind. So, I guess, its the same solid asafoetida that you have.