This is the same curry powder recipe I have mentioned in a lot of my previous posts.... If you have this Erachi podi / curry powder in stock you can whip up some veg or non-veg curries quickly.... We usually use this to make Beef Ularthiyathu (recipe coming soon), meat/ egg roasts or in veg or non veg mappas.... to make all these curries you only need to add a couple of spoons of this curry powder and you don’t need to add any other masala powders.... back home we make a big batch of this curry powder and if you store it well in air tight containers, it will last for months without any problems.... I never use store bought curry powder/meat masala in any of my dishes.... I always have enough stock of this with me and I get my share of this curry powder from my mom’s sister.... Since she makes large quantities, she gives the cleaned and roasted spices to a mill to have it powdered..... You can make this in small quantities and powder it in your mixer grinder at home.... so here is how we make the curry powder at home.....
Coriander seeds / Malli – 500 gm
Whole Red Chillies / Chumanna Mulaku – 300 gm
Fennel Seeds / Perum Jeerakam - 300 gm
Cinnamon Sticks / Karuvapatta – 50 gm
Cardamom / Elakka – 25 gm
Rice / Ari – 1 hand full
Blackpepper / Kurumulaku - 1 hand full
Star Anise / Thakkolam -25gm
Cloves / Grambu -25 gm
Turmeric / Manjal – as needed
- Wash all the ingredients separately and sundry well.
- Fry the ingredients one by one, until light brown, in a thick bottomed kadai / wok.
- Powder all the ingredients in the mill or if making small batch, powder it in your mixie.
- Store in an air tight containers and use.
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