Thursday 31 July 2014

Curry Masala Powder (பொரியல் பொடி)

South Indian meal is not complete without a ‘poriyal’. Though there are many ways of making a poriyal, it is always handy to have a ‘ready-made’ masala to spice it up. Curry masala powder offers you the convenience to get the poriyal ready in a jiffy. In addition you can add variety, taste and flavor to your routine dish!

Curry Masala Powder - Ingredients

Red chillies (குண்டு மிளகாய் வத்தல்) 1 teacup or 200ml measure
Coriander seeds – ½ teacup or 100ml measure
Peppercorns – ½ teaspoon
Methi seeds – ¼ teaspoon
Jeera – 2 teaspoons
Dried curry leaves – 1 tablespoon

Note: The ingredients given above make the powder spicy. You may adjust the quantity of red chillies depending on your taste. Alternatively, you may use kashmiri chillies, which make the powder less spicy and also add color to the powder! 

Method: Remove the stalk of red chillies. Heat a kadai on medium flame and roast red chillies till they start to become darker. Transfer to a bowl. Then roast coriander seeds, peppercorn, jeera and methi seeds till you get the nice aroma of roasted spices. Transfer the fried ingredients to the bowl. Switch off the stove. Add the dried curry leaves to the hot kadai and sauté for a few seconds. Transfer to the bowl. DO NOT let the ingredients burn while roasting. DO NOT use oil for frying the ingredients. Cool to room temperature and grind them into a medium fine powder using the mixer-grinder.

Curry Masala Powder (பொரியல் பொடி)
How to store: Allow the powder to cool and then store it in a clean, dry, airtight container. Always use a dry spoon. If stored and handled properly, curry masala powder remains fresh for at least two months. 

Use curry masala powder to spice up poriyal, curry or gravy. Adjust the quantity of masala powder used depending on your taste.

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