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.

16 comments/Reactions:

Reshmi Mahesh said...

Very helpful powder....Thanks for posting it..

Chitra said...

nice masala powder to have for backup...do u have any archived post done with this podi,if so let know...will try it out..

Hari Chandana P said...

Lovely and aromatic podi.. thanks for sharing !!
Indian Cuisine

chef and her kitchen said...

nice aromatic podi... nice color

Prathima Rao said...

Thats an aromatic & flavorful podi!!!
Prathima Rao
Prats Corner

Priya Suresh said...

Thats a very useful,aromatic and a must in our pantry..beautiful podi..


Sure this powder is flavorful...

Raksha said...

this powder is a great help in the kitchen

Ila said...

aromatic and delicious curry powder :)

Unknown said...

Yum Padma, I can almost taste the pulusu :)

Nitha said...

We make a similar but a bit different version of the masala powder for 'theeyal' as what we call in Kerala

Chitra said...

we too make similarly,Always home made podi is the best ,:)

Vishku said...

Hi Padma,
Thank You dear for providing various masala pwd recipes....

Padma said...

Thanks everyone for your comments. Hope you find this powder recipe useful to you.

Padma said...

@ Chitra I have some curries/gravy/kuzhambu using this powder. Can find them under curry in labels or in the recipe index under curry/kuzhambu. To be specific can find in garlic puli kulambu/vendakkai puli kulambu.


Anonymous said...

thank you so much for this post. This is very helpful for our food.

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