Recipe Cooked, Photographed and Written by Praveena
PrepTime:0 mins CookTime:25 mins Cuisine:Indian
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South Indian Andhra style curry powder, is a cornerstone of homemade cooking, this aromatic blend of spices is the secret behind the rich, flavourful curries that have captivated taste buds around the world.
From the warm embrace of ground coriander to the fiery kick of dried red chilies, and the earthy notes of cumin to the sweet fragrance of lentils, each ingredient in this blend has a role to play.
It’s a versatile spice blend that transcends borders and brings the essence of South India to your cooking.
By creating your own curry powder, you can craft a blend that’s uniquely yours, tailored to suit your culinary preferences and dietary restrictions.
Whether you’re whipping up a classic Indian curry, a fusion dish, or experimenting with global flavours, my homemade Indian curry powder will be your trusted companion in the kitchen.
This, South Indian Curry Powder recipe, is my very own which I altered in accordance with my South Indian palate. Hope you would try 🙂
Table of Contents:
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How to use, ‘Homemade Curry Powder / Kura Karam Podi’:
Other recipes from my blog:
Before starting to cook, don’t forget to see the Tips mentioned at the end.
Spice Powder recipes collection⇒ Powder / Podi
Andhra recipes collection⇒ Authentic Andhra Recipes Collection / Telugu Vantalu
Instant Pot recipes collection⇒ Electric Pressure Cooker / Instant Pot Recipes
- Chana Dal / Yellow Gram Lentils – ½ cup
- Urad Dal / Split Black Lentils – ½ cup
- Dhaniya / Whole Coriander Seeds -1 cup
- Fresh Curry leaves – a handful
- Jeera / Cumin Seeds – ¼ cup
- Methi / Whole Fenugreek Seeds – ½ tablespoon
- Whole Dry Red chillies – 20 to 25
- Turmeric Powder – ¼ teaspoon
- Salt – 2 teaspoons
- Whole Dry Red chillies
Step wise pics Procedure for ‘South Indian Curry Powder / Koora Karam Podi Recipe’:
Gather all the required ingredients at one place, according to the given measurements.
Put a dry frying pan on stove top under medium flame. Add the chana dal and urad dal.
Let them fry for 5 mins, but keep stirring continuously.
After 5 mins, add all these>> dhaniya/coriander seeds, methi/mustard seeds and jeera/cumin seeds.
Continue with the stirring for 5 more mins over medium flame, let them roast.
Now, add all the curry leaves and whole dry red chillies. Keep stirring continuously and fry everything for 5 more mins.
Switch the flame off, remove the pan from the stove, set aside to cool down. Takes 10 mins.
Transfer the roasted ingredients into a spice grinder / mixie. Add the turmeric powder and salt too.
Grind everything into coarse powder.
Store the powder in an air tight container which is totally clean & dry. Done!
Tips & Storage:
- Adjust the salt and spice as per your taste.
- Keep stirring continuously while dry roasting the ingredients, do not stop in between and do not do any multi tasking.
- You can add 7 to 8 cloves of garlic cloves to the pan along with the dry red chillies, while roasting.
- Storage: Always store the curry powder in an air tight container which is absolutely clean and dry.
- Use only a dry spoon, and after every use close the lid tighly.
- Store it in the kitchen pantry in a dry place. This way the curry powder tastes very good for 1 month.
- You can use the curry powder even for 6 months, but the spice and aroma might reduce, as its not that fresh.
- The taste of Indian curry powder is a complex and aromatic blend of spices where their combination creates a well balanced taste that’s both aromatic and savoury.
- This homemade curry podi provides a versatile and fundamental base mix, that can be altered to suit various Indian recipes.
- Whether used as a base for curry sauces or as a seasoning for roasted vegetables, this kura karam podi imparts a warm, flavourful taste to the dishes to create rich and aromatic flavours of South Indian cuisine.
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Recipe Card & Print:
South Indian Curry Powder Recipe / Homemade Koora Karam Podi
- 1 Frying pan (for stove-top method)
- 1 Spice Blender / Grinder / Mixie.
- ½ cup Chana Dal / Yellow Gram Lentils
- ½ cup Urad Dal / Split Black Lentils
- 1 cup Dhaniya / Whole Coriander Seeds
- a handful Fresh Curry leaves
- ¼ cup Jeera / Cumin Seeds
- ½ tablespoon Methi / Whole Fenugreek Seeds
- 20 to 25 count Dry Red chillies
- ¼ teaspoon Turmeric Powder
- 2 teaspoons Salt (or as per taste)
1cup=250ml; ¾ cup=180ml; ½cup=125ml; 1 tbsp=14ml; 1 tsp = 4ml
- Gather all the required ingredients at one place, according to the given measurements.
- Put a dry frying pan on stove top under medium flame. Add the chana dal / senagapappu and urad dal / minapa pappu. Let them fry for 5 mins, but keep stirring continuously.
- After 5 mins, add all these>> dhaniya/coriander seeds, methi/mustard seeds and jeera/cumin seeds. Continue with the stirring for 5 more mins over medium flame, let them roast.
- Now, add all the curry leaves and whole dry red chillies. Keep stirring continuously and fry everything for 5 more mins.
- Switch the flame off, remove the pan from the stove, set aside to cool down. Takes 10 mins.
- Transfer the roasted ingredients into a spice grinder / mixie.Add the turmeric powder and salt too. Grind everything into coarse powder.
- Store the powder in an air tight container which is totally clean & dry. Done!
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