Koora podi is a staple spice mix in my pantry. On days when you want a quick and easy vegetable dish, it comes in handy. You can steam or fry almost any vegetable and add koora podi in the last few minutes of cooking to give it great flavor and texture. Like with any regional dish, every family will have their own recipe. The ingredients pretty much remain the same, the proportions might vary. Some people like to roast the spices in oil, I do that sometimes, but mostly, I like to dry roast the mix, so that it remains fresh for a long time.
urad dal - 1/4 cup
channa dal - 1/4 cup
methi seeds (fenugreek seeds) - 1/2 tsp
jeera (cumin seeds) -1tsp
rayee (mustard seeds)-1tsp
dhania (coriander)- 3tsp
dry red chilli - 3 (as per taste)
tamarind - small piece (approximately 1/2 tsp)
Dry roast channa dal, urad dal and methi till they are fragrant and toasted.
Remove in a plate and let it cool
Dry roast mustard seeds, cumin seeds and coriander seeds. When they are fragrant add red chillis and roast for a few seconds. Stop roasting when they get brittle.
Add a small piece of tamarind and grind to a powder. It should not be too fine like flour but has to be slightly coarse. Maybe more like semolina.
When using it to stuff baby eggplants, okra or kundru add salt and turmeric.
Use in stir fries to give a nice flavor.
Goes great with almost any vegetable. Tastes great with eggplant, green beans, ridge gourd, zucchini, kundru, karela, lauki . Sometimes, I add it to poha for a different flavor.