Kura Podi


This is one of the most versatile cooking masala that can be found. They also vary in ingredients and taste from family to family.


3 pieces dried coconut
1/2 cup urad dal
2 cups chana dal
1 cup coriander seeds (dhaniya)
approx 3 handfuls of red chillies
lime-sized tamarind
1 tsp fenugreek seeds
2 tsp cooking oil
1 tsp hing (LG black hing)
4 tsp Salt


  • Chop the coconuts into small pieces
  • Mix the pieces with the urad dal, chana dal, dhaniya, red chillies and fenugreek seeds and set aside.
  • In a small wok, heat the oil & hing till the hing fluffs up and changes colour
  • Pour the oil into the mixture given in step 2, and set the hing aside
  • Transfer the mixture of condiments into a large, thick wok, and heat on a high flame, stirring constantly
  • Once the chana dal is lightly roasted, turn off the heat and add salt, tamarind and the hing, and mix well.
  • Once cooled, grind the mixture into a fine powder.

This masala can be used for flavouring vegetable as well as served with various tiffins.

2 responses »

  1. Pingback: Vankaya Kura – with Kura Podi « Vegetarian Cuisine from South India

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