Dear all,
If you all share your Home made powder recipes, It will be easy to see here.
Regards.
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Dear all,
If you all share your Home made powder recipes, It will be easy to see here.
Regards.
Kothamalai Podi
Ingredients
1 Big spoon of Urud Dhal should be broiled in 1 tbspn of Till Red in Colour & kept aside to cool;
In the same kadai add 1 tbspn of oil again & broil about 30/35 Red Chillies, when done add the chillies to the Urud Dhal, add Salt to taste, & Asafotedia too to the Urud Dhal/Chillies mixture, mix well & grind in dry Grinder like you do for Iddly Mulagai Podi - keep aside.
Method:
Now take 1 big Bundle of Corriander Leaves wash well, chop finely stalks & all - let water drain, then spread the chopped coriander leaves on to a kitchen towel or news paper & let it dry for about 20 mins.
Add this chopped coriander leaves to the powdered Dhal/Chillies Mixture mix well & keep aside.
In the meanwhile take seedless tamarind as big as a lime or to taste & add to the coriander leaves mixture mix well then dry grind nicely & keep aside.
Add 2 tbspns of Hot oil & mix nicely let it cool -
Keep in airtight container & use for Curd Rice; or just mix with Hot Rice & ghee & eat it is delicious.
I hope some of you will try out this Podi & let me have your comments on it. I do have a few other home made recipes on podi's & I hope I will be able to publish it.
Iddly Mulagai Podi
Ingredients
2 cups Urud Dhal;
1 cup Channa Dhal;
15-20 Dry Chillies;
Salt to taste;
Asafotedia a nice big pinch.
Method:
Broil the Dhals, Chillies, & Asafotedia.
Dry grind roughly (Iddly Mulagai Podi texture), let it cool then put it in an air tight container
Keep for use with Iddly's Dosa's, Adai's, Appams etc.
Parappu Podi:
Ingredients
1 Cup Tur Dhal,
1 Tbspn each of Channa & Urud Dhal
Salt to taste,
Asafotedia a big pinch,
Dry Chillies 12-15.
Method:
Broil the above Dhal's, Chillies & Asafotedia nicely till the Dhals are golden brown & crisp.
Dry grind this mixture to a fine Rava texture & keep aside add salt to taste.
This can be used for Rice along with oil.
Karuveppali Powder
Ingredients:
A big bunch of Curry leaves - remove stalks completely & keep leaves only. Measure 2 big cups of leaves.
Other Ingredients:
16/20 Dry Red Chillies or to suit your taste,
1 to 1/2 tspn Mustard seeds, Urud Dhal 1/2 a cup,
6 Tbspns Oil,
Salt to taste,
Seedless Tamarind as big as a lime;
Asafortedia a big pinch.
Method:
Broil Curry leaves on low flame without oil till crisp, do not burn - remove & keep aside.
Pour oil & fry the Urud Dhal, Chillies & Asafotedia to a golden brown add Salt & keep aside to cool.
When the Dhal Mixture is cold - put in a Dry Grinder & powder like Iddly Mulagai Powder texture - keep aside.
Powder the Crisp fried Curry Leaves & tamarind nicely when this is done, mix the Dhal mixture to the Curry Leave/Tamarind Mixture - Mix nicely & let it cool before you put it into an airtight container.
Sambar Podi
Ingredients
1/2 kg Red Chillies,
1/2 kg Coriander Seed's,
2 tbspns Whole Black Pepper
1 1/2 Cups Tur Dhal,
3/4 cup Channa Dhal,
1 tspn. Vendium Seeds,
1/2 cup whole Turmeric.
Method:
Broil all the above ingredients thoroughly & grind to a powder. When cool, store in airtight container.
Rasam Podi:
Ingredients
3/4 Kg Coriander Seeds,
1/2 Kg Red Chillies,
2 Tbspn. Jeera Seeds,
1/4 cup Channa Dhal,
1/4 cup Tur Dhal
1/2 cup whole Turmeric,
1 cup of Pepper Corns.
Method
Clean all the ingredients & broil thoroughly - Grind in a dry grinder (mixie jar) to a coarse powder, let it cool then store in an air tight container.
Ground Masala Sambar
Ingredients
Dry Chillies 6-8 (or to your taste);
2 Tbspns Coriander Seeds;
1/4 tspn Methi Seeds;
1/2 Coconut Scraped (or you could use Desicated Coconut if Fresh Coconut is not available);
2 big Pinches of Asafoetida Pwd;
1 small ball of tamarind;
Vegetables (as per your liking eg. Yellow Pumpkin, Radish, Sambar Onions, etc).
1 Cup cooked Tur Dhal;
Salt to Taste
1 Tbspn oil for broiling Masala.
For Seasoning:
Few sprigs of Curry Leaves;
3-4 Dry Chillies;
1/2 tspn Mustard Seeds,
2 Tbspns of Oil or Ghee;
For Garnishing:
Chopped Coriander Leaves 1 1/2 Tbspns or to taste.
Method:
Broil the Dry Chillies, Coriander Seeds, & Methi Seeds in a tbspn of oil to a red colour - as the mixture is reaching a reddish colour add the Scraped Coconut & keep stirring till Coconut too becomes brown, remove from heat & keep aside to cool.
Take the Tamarind Pulp place it on fire & bring to boil let it bubble nicely, lower flame add the Vegetables, salt & asafoetida powder & cook till vegetables are done.
In the meantime take the broiled Masala/Coconut mixture, place in a Mixie Jar, add the cooked Dhal, & sufficient water & grind to a nice paste not too smooth - Add this Ground Masala/Coconut/Dhal paste to the cooking Vegetable/Tamarind mixture, let it bubble nicely.
Season with Curry Leaves, Mustard Seeds, & Dry Chillies.
Garnish with Chopped Coriander leaves.
This Sambar could be eaten with Rice, Dosas, Adai, Iddly etc.
Pearl Subramanian
Kothamalai Podi
Ingredients
1 Big spoon of Urud Dhal should be broiled in 1 tbspn of Till Red in Colour & kept aside to cool;
In the same kadai add 1 tbspn of oil again & broil about 30/35 Red Chillies, when done add the chillies to the Urud Dhal, add Salt to taste, & Asafotedia too to the Urud Dhal/Chillies mixture, mix well & grind in dry Grinder like you do for Iddly Mulagai Podi - keep aside.
Method:
Now take 1 big Bundle of Corriander Leaves wash well, chop finely stalks & all - let water drain, then spread the chopped coriander leaves on to a kitchen towel or news paper & let it dry for about 20 mins.
Add this chopped coriander leaves to the powdered Dhal/Chillies Mixture mix well & keep aside.
In the meanwhile take seedless tamarind as big as a lime or to taste & add to the coriander leaves mixture mix well then dry grind nicely & keep aside.
Add 2 tbspns of Hot oil & mix nicely let it cool -
Keep in airtight container & use for Curd Rice; or just mix with Hot Rice & ghee & eat it is delicious.
I hope some of you will try out this Podi & let me have your comments on it. I do have a few other home made recipes on podi's & I hope I will be able to publish it.
Iddly Mulagai Podi
Ingredients
2 cups Urud Dhal;
1 cup Channa Dhal;
15-20 Dry Chillies;
Salt to taste;
Asafotedia a nice big pinch.
Method:
Broil the Dhals, Chillies, & Asafotedia.
Dry grind roughly (Iddly Mulagai Podi texture), let it cool then put it in an air tight container
Keep for use with Iddly's Dosa's, Adai's, Appams etc.
Parappu Podi:
Ingredients
1 Cup Tur Dhal,
1 Tbspn each of Channa & Urud Dhal
Salt to taste,
Asafotedia a big pinch,
Dry Chillies 12-15.
Method:
Broil the above Dhal's, Chillies & Asafotedia nicely till the Dhals are golden brown & crisp.
Dry grind this mixture to a fine Rava texture & keep aside add salt to taste.
This can be used for Rice along with oil.
Karuveppali Powder
Ingredients:
A big bunch of Curry leaves - remove stalks completely & keep leaves only. Measure 2 big cups of leaves.
Other Ingredients:
16/20 Dry Red Chillies or to suit your taste,
1 to 1/2 tspn Mustard seeds, Urud Dhal 1/2 a cup,
6 Tbspns Oil,
Salt to taste,
Seedless Tamarind as big as a lime;
Asafortedia a big pinch.
Method:
Broil Curry leaves on low flame without oil till crisp, do not burn - remove & keep aside.
Pour oil & fry the Urud Dhal, Chillies & Asafotedia to a golden brown add Salt & keep aside to cool.
When the Dhal Mixture is cold - put in a Dry Grinder & powder like Iddly Mulagai Powder texture - keep aside.
Powder the Crisp fried Curry Leaves & tamarind nicely when this is done, mix the Dhal mixture to the Curry Leave/Tamarind Mixture - Mix nicely & let it cool before you put it into an airtight container.
Sambar Podi
Ingredients
1/2 kg Red Chillies,
1/2 kg Coriander Seed's,
2 tbspns Whole Black Pepper
1 1/2 Cups Tur Dhal,
3/4 cup Channa Dhal,
1 tspn. Vendium Seeds,
1/2 cup whole Turmeric.
Method:
Broil all the above ingredients thoroughly & grind to a powder. When cool, store in airtight container.
Rasam Podi:
Ingredients
3/4 Kg Coriander Seeds,
1/2 Kg Red Chillies,
2 Tbspn. Jeera Seeds,
1/4 cup Channa Dhal,
1/4 cup Tur Dhal
1/2 cup whole Turmeric,
1 cup of Pepper Corns.
Method
Clean all the ingredients & broil thoroughly - Grind in a dry grinder (mixie jar) to a coarse powder, let it cool then store in an air tight container.
Ground Masala Sambar
Ingredients
Dry Chillies 6-8 (or to your taste);
2 Tbspns Coriander Seeds;
1/4 tspn Methi Seeds;
1/2 Coconut Scraped (or you could use Desicated Coconut if Fresh Coconut is not available);
2 big Pinches of Asafoetida Pwd;
1 small ball of tamarind;
Vegetables (as per your liking eg. Yellow Pumpkin, Radish, Sambar Onions, etc).
1 Cup cooked Tur Dhal;
Salt to Taste
1 Tbspn oil for broiling Masala.
For Seasoning:
Few sprigs of Curry Leaves;
3-4 Dry Chillies;
1/2 tspn Mustard Seeds,
2 Tbspns of Oil or Ghee;
For Garnishing:
Chopped Coriander Leaves 1 1/2 Tbspns or to taste.
Method:
Broil the Dry Chillies, Coriander Seeds, & Methi Seeds in a tbspn of oil to a red colour - as the mixture is reaching a reddish colour add the Scraped Coconut & keep stirring till Coconut too becomes brown, remove from heat & keep aside to cool.
Take the Tamarind Pulp place it on fire & bring to boil let it bubble nicely, lower flame add the Vegetables, salt & asafoetida powder & cook till vegetables are done.
In the meantime take the broiled Masala/Coconut mixture, place in a Mixie Jar, add the cooked Dhal, & sufficient water & grind to a nice paste not too smooth - Add this Ground Masala/Coconut/Dhal paste to the cooking Vegetable/Tamarind mixture, let it bubble nicely.
Season with Curry Leaves, Mustard Seeds, & Dry Chillies.
Garnish with Chopped Coriander leaves.
This Sambar could be eaten with Rice, Dosas, Adai, Iddly etc.
Pearl Subramanian
Mysore Sambar Powder
Ingredients:
2 tsp: oil, 3 tbsp.Corriander Seeds; 1/8 tspn. Whole Fenugreek seeds; 1/2 - 1/3” pc. Of Asafotedia,(2.5cm) Cinnamon Stick broken up, 3 tbsp.whole dried Red chillies (or less if you wish the sambar to be medium hot put in just 1 ½ tbsp.dried whole Red Chillies), 2 tbspn. Chana Dhal, 4 tbsp.dessicated Coconut; A few - fresh or dried curry leaves.
Method
Heat 1 tspn. Oil in a small cast iron frying pan, when hot, put in the corriander seeds, cinnamon, asafortedia & fenugreek seeds stir until the corriander seeds turn a shade darker & emit a roasted aroma. Empty into a bowl. Put in the Red Chillies into the same frying pan. Stir & roast until they start to darken. Put them too into a bow. Now put the remaining 1 tsp. Of Oil into the frying pan, when hot add the Chana Dhal stir & fry until it turns reddish. Put it into a bowl. Put the Coconut & Curry Leaves & fry until the Coconut turns a light brown. Remove from heat. Now put all the fried spices into a bowl along with the Coconut & Curry leaves – leave the spices to cool. Now place the spices in batches into the dry grinder & grind to a slightly coarse powder. Put into tightly sealed bottles & use when necessary.
Pulao Masala
Ingredients
Cardamons-8; Cloves-6 nos; Cinnamon1” big pc – 25g; Bay Leaves – 1 or 2; Peppercorns – 1 Tspn; Sombu seeds – 1 tsp.
Method:
Use whole or crushed or tie in a Muslin Bag. Or You could also use only Cardamons, Cloves, Bay leaves; Cinnamon, along with Crushed Garlic. Fry the ingredients in a Wok & add to the Rice which is put in the Rice Cooker Bucket, add Salt & required quantity of Water & cook in a Rice Cooker till done. Garnish with crisp fried onions.
Pudina Butter
Ingredients
Fresh White Butter (got from Churning Curds) – 150g; Mint Leaves (Fresh & finely chopped) – 2 tspns; Corriander leaves fresh & finely chopped - 1 tspn; ¼ tspn ground Pepper; salt to taste.
Method
Place all the above ingredients into a bowl mix well & use for Chappattai’s, Puri’s, bread etc.
Pearl Subramanian
Hello Pearl,
Thanks a lot for this.
rsankar.