There are many variations of this spice powder/curry powder and not to mention different names Khara Pudi, Palya Pudi or even chutney Pudi that it can get confusing. So to avoid any confusion I am referring to this as multi purpose Spice Powder.
At home our pantry is usually stocked with different powders, but they are either store brought or the ones that we got from India courtesy of our parents. So it is rare that we make powders from scratch at home. But this one is an exception and the credit goes to DH for making this.
As the name suggests it can be used in many different ways, in dry sabjis, with plain rice and as accompaniment with idlis, dosas, rottis.
Spice Powder/ Curry Powder Recipe
Adapted from: Vah chef
- 7-10 red chillies ( I use Byadgi variety)
- 4 Tbsp Chana dal//kadale bele
- 4 Tbsp Urad dal/ uddina bele
- 1 Tbsp Coriander seeds/ dhaniya
- ¼ tsp Methi seeds
- 2 tsp Cumin seeds
- 2 tsp dried tamarind (cut into pieces)
- 2-3 garlic pods (peeled, crushed and chopped)
- Few curry leaves
- Asafetida a pinch
- 2 tsp Oil
- Heat oil in a flat pan, and then add the red chillies. Lightly roast it.
- Next add chana daal and when it slightly browns, add the urad daal.
- After the urad daal is lightly browned, add the coriander seeds, methi seeds and cumin seeds and roast them.
- Add the tamarind, asafetida, curry leave and garlic pods.
- Let this cool and then grind it to a fine powder along with salt.
Store it in air tight container. This powder can be used while making dry sabjis/palya, rice, dosa, idlis.