Curry Chukka Powder

Are you someone who love's non-vegetarian food, especially the traditional Kongunad variety? Then here is one masala powder which will give you the flavors of the Kongu belt.

Curry Chukka Masala

Coriander Seeds - 100 gms
Fennel Seeds - 100 gms
Poppy Seeds - 100 gms
Cardamom - 30
Star Anise - 20
Kapok Bud - 20
Cinnamon - 40 inch
Dry Red Chillies - 40
Cumin Seeds - 2 tbsp
Pepper - 100 gms
Rock Salt - 11/2 tsp

Dry roast each ingredient separately and grind them to a fine powder. Use this masala for dry chicken and mutton preparations.

Kootu Powder

One of the very traditional foods of Tamil Nadu is Kootu. This special masala powder makes the recipe even more delicious and reduces the preparation time. Kootu can be a side dish for dhal and ghee rice or can be used with plain rice also.

Kootu Powder:

Coriander Seeds - 1/2 cup (200 gm)
Par-boiled Rice - 1/2 cup (200 gm) [thickening agent]
Dry Red Chillies - 1/4 cup (100 gm)
Urad Dhal  - 1/8 cup (50 gm)
(Black Gram Dhal without Skin)
Cumin Seeds - 10 gm
Pepper - 10 gm
Fenugreek Seeds - 20 gm
Asafoetida (Hing) - 10 gm
Curry Leaves - a strand (roast till crisp)
Rock Salt - 1 tsp

Dry roast each ingredient separately till they are light brown. Do not allow to char. Use low flame. Grind them in a powdering machine and store.

Use for kootu made using chickpeas and cowpeas.

Curry Masala Powder

Today I am posting her masala powder that is used for curries, especially curries made using chicken, mutton (lamb), mushroom, potatoes and soya chunks (nuggets).

Curry Masala Powder

Coriander Seeds - 250g
Poppy Seeds - 150g
Pepper - 50g
Tail Pepper - 50g
Sounf (Fennel) - 50g
Cardamom - 25g
Cloves - 25g
Cinnamon - 25g
Bay Leaves - 10g
Dried Rose Petals - 10g
Nutmeg - 2
Rock Salt - 10g

Dry roast each ingredient on a heated pan. Take care not to char them. Remove from flame when it begins to splutter. Longer than that may remove aroma. Grind it to a fine powder and store in air tight container.

Use for all kinds of curries and even for chicken fry. The aroma and taste is just heavenly.

Chilly Masala Powder

Mother's Kitchen

Who is the world's best cook? Undoubtedly, our Mothers! They make simple dishes that taste heavenly.

I am making a compilation of all my mom's masala powders, simple sambars and kozhambus (curry) in this blog. These masala powders and recipes are typical South Indian flavours, particularly of the Kongu belt in Tamil Nadu.

The most important masala in her kitchen is "Chilly Curry Powder" and this one is not one of those "Red Chilly Powders" that are available in the market. This masala powder can be used in any type of sambar or curry. First, I will list out some of her masala powders which you can grind and store for daily use.

Chilly Masala Powder

Red Chillies - 800g

Dhania (Coriander seeds) - 100g

Jeera (Cumun Seeds) - 25g

Pepper Corns - 15g

Fenugreek Seeds - 5g

Hing (Asafoetida) - 5g

Rice (Par-boiled) - 15g

Turmeric - 10g

Black Gram dhal - 10g

Gram dhal - 10g

Salt - 10g

Curry Leaves - 1 strand

Castor Oil - 1 spoon (add it to ground powder and mix before preserving)

Dry the chillies in the hot sun for 2 or 3 days. Dry roast all other ingredients in a pan one by one on low flame. Be careful that you do not char them. They have to be dry roasted till they start turning brown. Do not allow it to darken. Smash the chillies using a rod like structure. Add the roasted ingredients along with the chillies and finely powser it in a grinding machine. To preserve it, add a little castor oil, mix it into the masala powder and store it in a dry airtight container. This can be used for all types of kozhambu (curry). No need to add chilli powder if this masala is used.

Use this masala powder for tomato curry, chicken curry, fish curry, brinjal curry and even for bitter gourd poriyal. The taste is divine. Nothing tastes better than dishes made using masala powders that are homemade recipes.

Note: Dry chilly powder if ground at home are never the bright red one you get in markets. They are a browny red color. You can make plain chilly powder by drying the chillies in the sun for 2 to 3 days and then grinding them at a masala powder grinding places. Grinding these masalas in the mixer-grinder will not give you a fine powder.