Karam Petti Koora Podi is apparently a staple in many Andhra households. As I understand each family has a different variation of this powder. This version of the masala powder is from Jaya's mother-in-law. I got a chance to make it when Jaya (My sister) was at our place. This powder can be used to make curries with Turai (Ridge Gourd/Beerakaya), Tindora(Dondakaya), Snake Gourd (Potlakaya), Bottle Gourd (Sorrakaya/Anapakaya) etc. We loved this masala powder in these curries and it sure will find a place in our pantry too. 

Ingredients - 

Chana Dal 1 cup
Urad Dal 1 cup
Dhaniya / Coriander Seeds 1 cup
Menthulu / Fenugreek Seeds 1 Tbsp
Avalu 1 Tbsp
Endu Mirchi / Dry Red Chilli 5-6 (or as needed)
Endu Kharam / Mirchi Powder as needed

Method Of Preparation - 

Dry roast each of the ingredients except the Mirchi Powder, separately. Grind into a coarse powder upon cooling.

If making in large quantities, don't forget to add a few pinches of salt to preserve the freshness of the powder. Better still if refrigerated. 

Add this powder to curries and enjoy!

Preparation Time 15 min 
Makes 3 cups


  1. Priya Suresh Says:
  2. Very useful and flavourful curry masala..

  3. Soumya Says:
  4. very flavorful masala powder...thanks for sharing

  5. Tahemeem Says:
  6. Wonderful curry powder :)

  7. flavourful n yummy!

  8. masala looks very favourable and tasty.

    Hamaree Rasoi

  9. Unknown Says:
  10. That is such a lovely podi. My mom has it handy all the time :)

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