Curry Powder aka Mirappodi is one of the main ingredients used for making curries at my MIL's place. This powder is used as seasoning for curries like Aloo, Brinjal, Carrot, Beetroot, Capsicum, Drumstick, Ladies finger, Ridgegourd, Yam, etc., We use this powder for almost all the vegetables.
Let me tell you one fantastic thing about this powder. This powder comes in handy whenever i've no mood or no time to do Chutney for Idly, Dosa, Upma and even for Pongal. Take 4 Table spoons of this powder add a pinch of salt and mix it with Water, Curd, Oil or Ghee to prepare a paste. 2 mins of preparation and your side dish is ready.
So its a Miracle powder which you can use in almost any recipe to enhance the taste.
Bengal gram (chana dal) 1 measure
Black gram (urad dal) 1 measure
Groundnut seeds 1 measure
Dhania 1 measure
Dry chillies 4 measures (bedige & guntur)
Cumin 1 tbsp
Hing 1 tbsp
- Dry roast all the above ingredients & let it cool for few mins.
- Add Hing now.
- Take small portions of the roasted ingredients and grind them well in the Mixer.
- Seive the grounded ingredients (coarse powder) to get fine powder.
- Grind the coarse powder (which is left after seiving) in the mixer again to get fine powder.
- Spread the powder in a wide vessel / plate and let it cool for sometime.
The miracle powder is now ready to use. Use a 2 tblspn full of powder for 1/2 kg curry (aloo, brinjal, carrot, beetroot, capsicum, chowmein, ridgegourd etc., )
Store the powder in an dry & air tight container.
I've mentioned both bedige and guntur mirchi to have equal color, flavor and spice.
If you want the powder to be less spicy, use Bedige Mirchi only.
If you want the powder to be spicy as well as color use Guntur Mirchi along with bedige.
Should i again tell you to "use only Guntur mirchi, if you want a spicy powder no matter what color it is"