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Kitchen Corner
Powders
Powders
Sambhar Powder
Rasam Powder
Cumin and Pepper Rasam Powder
Curry Powder
Kootu Powder
Idli Mulagaipodi Method 1
Idli Mulagaipodi Method 2
Parupu Powder
Coconut Powder
Sambhar Powder
Ingredients
Red chillies 1 cup (about 15-20 chillies)
Corriander seeds 1.5 cups
Channa dhall 1/4 cup
Thuvar dhall 1/4 cup
Methi 1 t.spoon
Mustard 1 t.spoon
Curry leaves 1/4 cup
Turmeric 1/2 t.spoon
Method
Dry roast every ingredient seperately without oil till the flavour comes out. Fry methi until it turns dark brown. Grind the above with curry leaves, and turmeric into nice powder.
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Rasam Powder
Ingredients
Red chillies 1/4 cup (about 5-8 chillies)
Corriander seeds 1 cup
Thuvar dhall 1/4 cup
Methi 1/2 t.spoon
Pepper 1/4 cup
Cumin seeds 1/4 cup
Mustard 1/2 t.spoon
Turmeric 1/2 t.spoon
Method
Dry roast every ingredient except cumin seeds and turmeric until the flavour comes out. Fry methi until it turns dark brown. Grind the above with cumin seeds, and tumeric coarseley.
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Cumin and Pepper Rasam Powder
Ingredients
Red chilles 6
Thuvar dhall 1 cup
Pepper 1/4 cup
Cumin seeds 1/4 cup
Curry leaves 1/4 cup
Method
Dry roast every ingredient seperately except curry leaves without oil until the flavour comes out. Grind the above with curry leaves coarseley.
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Curry Powder
Ingredients
Red chillies 8-10
Channa dhall 1/2 cup
Corriander seeds 1/4 cup
Hing 1/2 t.spoon
Curry leaves 1/4 cup
Method
Dry roast every ingredient seperately except hing and curry leaves without oil until the flavour comes out. Grind the above with curry leaves, and hing coarseley.
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Kootu Powder
Ingredients
Red chillies 6-8
Urad dhall 1/2 cup
Pepper 2 t.spoons
Hing 1/2 t.spoon
Curry leaves a few
Method
Dry roast every ingredient seperately except hing and curry leaves without oil until the flavour comes out. Grind the above with curry leaves, and hing coarseley. While making vegetable kootu, mix 1 t.spoon of kootu podi with 2 t.spoons of coconut and grind this, and add it to the boiling vegetables.
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Idli Mulagaipodi Method 1
Ingredients
Red chillies 1 cup (about 15-20)
Urad dhall 1/2 cup
Channa dhall 1/2 cup
Poppy seeds 2 t.spoons
Seseame seeds (black or white) 1/4 cup
Hing 1 t.spoon
Salt 1.5 t.spoons
Cooking oil
Method
Roast poppy seeds, and seseame seeds seperately until the flavour comes outand keep it aside. Fry urad dhall, channa dhall and red chillies in little oil, each seperately until the flavour comes out (light brown), and add salt and hing, and keep it aside. Grind everything coarsely.
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Idli Mulagaipodi Method 2
Ingredients
Channa dhall 1 cup
Urad dhall 1/2 cup
Red chillies 20
Seaseme seeds 1/4 cup
Hing 1.5 t.spoon
Jaggery 1/2 t.spoon
Tamarind a small piece
Salt 2 t.spoons
Cooking oil 2.t spoons
Method
Roast seseame seeds seperately until the flavour comes out and keep it aside. Fry urad dhall, channa dhall and red chillies in little oil, each seperately until the flavour comes out (light brown), and add salt, hing, jaggery, and tamarind and keep it aside. Grind everything coarsely.
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Rice Payasam
Ingredients
Channa dhall 1 cup
Urad dhall 1/2 cup
Red chillies 20
Seaseme seeds 1/4 cup
Hing 1.5 t.spoon
Jaggery 1/2 t.spoon
Tamarind a small piece
Salt 2 t.spoons
Cooking oil 2.t spoons
Method
Roast seseame seeds seperately until the flavour comes out and keep it aside. Fry urad dhall, channa dhall and red chillies in little oil, each seperately until the flavour comes out (light brown), and add salt, hing, jaggery, and tamarind and keep it aside. Grind everything coarsely.
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Parupu Powder
Ingredients
Red chillies 2
Thuvar dhall 1.5 cups
Channa dhall 1/2 cup
Pepper 2 t.spoons
Cumin seeds 1/2 t.spoon
Corriander seeds 1 t.spoons
Hing 1/4 t.spoon
Salt 1 t.spoon
Method
Dry roast every ingredient seperately except hing and salt without oil until the flavour comes out. Grind the above with hing and salt into a nice powder.
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Coconut Powder
Ingredients
Red chillies 6-8
Coconut grated 2 cups
Mustrad 1/4 t.spoon
Urad dhall 1/4 cup
Channa dhall 1/4 cup
Hing a small pinch
Tamarind paste 1/2 t.spoon
Cooking oil 2 t.spoon
Salt 3/4 t.spoon
Method
Dry roast grated coconut with 1 t.spoon of oil, until it turns brown. Fry mustard, red chillies, urad dhall, channa dhall, and hing with 1 t.spoon of oil until the flavour comes oil. Dry grind everything coarseley.
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