16 PULUSU PODI / POWDER

PULUSU PODI/HOME MADE CURRY POWDER

 

Next in the series of Powders/Podi is Pulusu Podi @ Home Made Curry Powder or Molaga Thool. Each and every family have their own version of making this powder/podi and here I am posting the way my Grandmother and Mom prepare at our home.

Pulusu is a gravy prepared that goes best with rice in Telugu usually tamraind based. Though the base is same for making, the veggies added in the gravy differs and so does the taste. In my house apart from sambar all other curries/gravies that goes with rice is prepared by adding this powder/podi. Called as Koora or pulusu in Telugu, kuzhambu/kulambu in Tamil can be tamarind based or without tamarind.

Usually this powder is prepared in bulk and stored for many months. This powder comes in handy for making any type of curries/gravies and that is the reason it is prepared in large quantity. Till now I have never made this powder at my home here, but have seen them making and storing and then later packing it for us. Each ingredient is fried seperately next spread on a wide plate to cool and then powdered( since it is made in bulk they send it to the mill in the neighbourhood), once done
they spread it on a paper to cool completely and then store in a airtight containers.

During my visits I get them in large quantity as I too use them more may be almost everyday. To maintain the freshness of the powder I just keep a small quantity in a airtight container on the shelf/pantry and the rest is stored in the fridge usually the freezer. 


Recipe from Mom:-
Red Chillies - 1/2 KG
Coriander Seeds - 1/2 KG
Channa Dhal/Senaga Pappu/Kadalai Paruppu - 1/2 cup
Toor Dhal/ Kandi Pappu/ Tuvaram Paruppu - 1/2 cup
Cumin Seeds/ Jeeriga/Jeeragam - 200 Gms
Pepper Corns/ Miriyalu/ Milagu - 100 Gms
Methi(Fenugreek) Seeds/ Menthi/ Vendhayam - 100 Gms
Mustard Seeds/ Aavalu/ Kadugu - 1 tbsp
Urad Dhal/ Uddi Pappu/ Ulundhu - 1 tbsp
Turmeric/ Pasupu / Manjal - 10 Gms
Curry Leaves - 1 small bunch - (optional)

Oil - 1 tsp
 

In a wide pan/kadai dry roast red chillies, coriander seeds, Channa dhal, Toor dhal, cumin seeds, Pepper Corns, Fenugreek Seeds, Mustard Seeds, Urad Dhal separately in medium to low flame and keep in a wide plate and cool completely.

Heat oil in the same pan and fry red chillies, curry leaves and asafoetida. Remove and cool and combine all together. Powder to a fine consistency.
Adding turmeric is optional, as we additionally add turmeric powder while making pulusu or any other gravies.
Spice level can be increased or can do sometimes like what I do, for certain gravies if I need more spice I add some chilli powder along with this powder.