The search for perfect curry powder began when we caught the whiff of mouth-watering parotta salna (flaky flat breads with curry) emanating from the “parotta shop” on our way back home from school in the evenings. After several trials of various curry powders available in the local market, my brother found Karunanidhi curry masala closely racing behind the one used in parotta shops. In those days curry powders were sold in small packs of 5 or 10 grams and it was recommended to add a pinch of curry powder even for the large quantity of curries. Nowadays curry powders are available in 50 or 100 grams and it recommends to use 2 teaspoonfuls (10 grams) of curry powder.
It is a bizarre phenomenon that some of the vegetarians here, particularly elders, do not like the strong flavor of fennel seeds and they avoid taking the foods spiced with fennel seeds even in restaurants. But I like its sweet flavor and use sparingly in vegetable kurma & masal vadai. Masal vadai (lentil patties) are prepared by deep frying lentil dough and served as a snack along with coconut chutney as a dip.