How to make Kuzhambu Masala Podi/ Kuzhambu Milagai Thool/ All-purpose Curry Powder

Thursday, July 28, 2011
This is a basic all-purpose curry powder used as a base in several South Indian curries and stir-fries. Every household has a different recipe and this recipe was passed on from my grandma to my mom. I have never tried making this powder since my mom never fails to replenish my masala podi stock each time I go home. This masala podi is usually prepared in bulk, by sun drying or dry roasting the spices and grinding them in mills. They can be stored in airtight containers for a few months.

This powder has several names in different households - curry powder, kuzhambu masaal podi, kuzhambu milagai thool, kuzhambu podi etc.

Dry red chillies - 1/2 kg
Coriander seeds - 1/2 kg
Cumin seeds/ Jeera - 1/4 kg
Whole black peppercorns - 100 gms


  1. Sun dry all the above mentioned spices for 2 days. Alternatively, you can dry roast the spices seperately for a few minutes until they turn fragrant.
  2. Grind all the ingredients together in a mill to get a fine powder. 
  3. You could also make this at home in small batches using a mixie, spice grinder or coffee grinder.
  4. Store in an airtight container at room temperature.
  5. Use a teaspoon of this powder in all your favorite curries, stir-fries and sambar.

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