Cinnamon powder

Ingredients:

Cinnamon sticks - 25 g

Method:

• Make small pieces of cinnamon stick.
• Dry roast this and set aside to cool.
• Dry roast for min 2-3 mins.
• Blend it to fine powder.
• Store it in air tight container.

Sundal Masala/Podi

Ingredients:

Coriander seeds - 2 tbsp
Channa dal - 2 tbsp
Dry Red Chilly - 4-5 
Hing - Little

Method:

• Heat a pan and set it to medium flame.
• Now add each ingredient separately and dry roast them.
• Transfer to plate and let it cool.
• Blend this to fine powder.
• Store it in airtight container and refrigerate.
• Use this while making sundal.

Pudhina/ Mint Podi

Ingredients:

Coriander seeds - 2 tbsp
Channa dal - 2 tbsp
Urad dal - 2 tbsp
Black pepper corns - 1 tsp
Cumin seeds - 1 tsp
Fenugreek seeds - 1/4 tsp
Dry Red Chilly - 8
Kashmiri Red Chilly - 2
Mint Leaves - Handful
Garlic (with skin) - 5 
Hing - a pinch
Salt - As reqd
Oil - 2 tsp

Method:

• Heat a tsp of oil and cook in medium flame.
• Add in coriander seeds and saute for a while.
• Transfer this to plate.
• Now add in channa dal and urad dal and saute in low flame.
• Add in fenugreek seeds and saute.
• Once color changes transfer to plate.
• Now to the same pan add in salt and hing and saute for few seconds.
• Transfer this to plate.
• Add in garlic and saute for a min and transfer to plate.
• Now add in a tsp of oil and add in chilly and saute.
• Transfer this to plate.
• Add in mint leaves and saute in low flame.
• Transfer this to separate bowl.
• Blend everything other than mint leaves.
• Finally add mint leaf and blend it.
• Let it cool and store in air tight container.
• Yields 90 g.

Kaara Podi - Andhra Style

Ingredients:

Coriander seeds - 2 tbsp
Mustard seeds - 1/2 tbsp
Cumin seeds - 1/2 tbsp
Channa dal - 1/2 tbsp
Urad dal - 1/2 tbsp
Groundnut(with skin) -  1/2 tbsp
Black sesame seeds - 1/2 tbsp
Garlic (with skin) - 5 cloves
Tamrind - small amla size
Turmeric powder - a pinch
Oil - 1 tsp
Salt - As reqd

Method:

• Heat a pan and cook in medium flame.
• Add in coriander seeds and saute for a sec.
• Then add in mustard seeds, cumin seeds, channa dal.
• Add in urad dal,groundnut and saute for few mins.
• When dal color changes to mild brown add in sesame seeds.
• Saute for a min and then add in garlic and saute
• Transfer this to plate.
• To the same pan add in tamrind piece and saute in low flame.
• It will dry up, transfer this to plate.
• Add in oil and roast the chilly in medium flame.
• Transfer this to plate.
• To the same pan add in salt and saute for few seconds.
• Let it cool.
• Add salt, chilly and tamrind to blender and blend them.
• Then add other ingredients and add in turmeric powder.
• Blend them to a coarse powder.
• Transfer to plate.
• Let it cool and then store in air tight container.
• This podi goes good with idly/dosa.
• Also can use for any type of poreyal too.
• This yields 75 g.

Curry Leaves Podi #4

Ingredients:

Whole Urad dal - 52 g
Channa dal - 42 g
Coriander seeds  - 5 g
Cumin seeds - 1 tsp
Dry Red Chilly - 10
Curry Leaves - 1 cup 
Turmeric powder - a pinch
Hing - a pinch
Oil - 1 tbsp
Salt - As reqd

Method:

• Heat oil in pan.
• Add in urad dal and saute in low flame.
• Saute this for few seconds.
• Add in channa dal and saute for 2 mins.
• The raw smell of dal should not be there.
• Now to the same pan add in cumin seeds, coriander seeds and dry red chilly.
• Saute all these in low flame.
• When dal color changes transfer to plate.
• You can do the above mentioned way or.
• Can saute dal separately and other ingredients acc.
• Finally add in curry leaves ( 4 kai pidi app) to the pan.
• Roast this for 3-4 mins, color should not change.
• Transfer to plate.
• To the pan and in hing and salt and trun off range.
• Saute this.
• Now let everything cool.
• Add these to blender, add in turmeric powder.
• Blend this to fine powder.
• Goes good with idly/dosa.
• Yields 128 g of podi.

Nellikai / Amla / Gooseberry - Podi

Ingredients:

Amla - 5 pieces (big ones)
Urad dal - 2 1/4 tbsp
Dry Red Chilly - 6-8
Grated coconut - 2 tbsp
Tamrind - small piece
Hing - Little
Salt - As reqd
Oil - 1 tsp

Method:

• Chop the gooseberry and set aside.
• Now to the pan add in a tsp of oil.
• Add in urad dal and roast in low flame.
• Once color changes transfer to plate.
• Add in dry red chilly and saute.
• Once it fluffs up, transfer to plate.
• Add in coconut and saute in low flame.
• Once it changes to mild brown in color, add in hing.
• Add in salt and saute for few seconds.
• Transfer this to plate.
• Add in tamrind piece and saute for 2-3 mins, till it turns dry.
• Transfer to plate.
• Now spread the chopped amla and dap it with tissue papaer.
• To the blender, add in cooled mixture and blend it to fine powder.
• Finally add in amla pieces and blend it in pulse mode.
• Blend it corasely.
• You can mix this in rice or can use as pickle.
• Stays good for 4-5 days, if refrigerated.
• Over blending may make a thogayal, which will also be good.

Puliyodhare Mix - Podi/Powder

 

                        

                                           

Ingredients:

Tamrind - 115 g
Dry Red chilly - 15
Channa dal - 37.5 g
Urad dal - 37.5 g
Coriander seeds - 37.5 g
Hing - Little
Black sesame seeds - 1/2 tsp
Black pepper corns - 1/2 tsp
Cumin seeds - 3/4 tsp
Fenugreek seeds - 1 tsp
Turmeric powder - Little
Curry Leaves - A sprig
Salt - As reqd

Method:

• First clean the tamrind pieces.
• Remove the seeds if any and also remove the thread like part(naar).
• Set this aside.
• Heat a pan and add in channa dal.
• Dry roast in medium flame, once color changes transfer to plate.
• Now to the same pan add in urad dal and roast.
• When color changes transfer to plate.
• Now add in coriander seeds and saute for few till leaves aroma.
• Now transfer this to plate.
• Add in cumin seeds and pepper corns.
• Saute till color of cumin changes a bit.
• Transfer to plate.
• Now add in fenugreek and saute carefully.
• Transfer this to plate.
• Add in sesame seeds and dry roast.
• Once it pops transfer to plate.
• Wash curry leaves and pat it with kitchen towel to remove water.
• Now add this pan and saute till it turns crisp.
• Transfer this to plate.
• Add in dry red chilly and saute for a while.
• Transfer to plate.
• Now add in salt and hing and saute for a min.
• Transfer this to plate.
• Finally add in tamrind pieces.
• Saute this in medium flame like 4-5 mins, till it turns dry.
• Transfer this to plate.
• Let it cool and blend everything to a fine powder.
• Your puliyodhare mix is teady.
• Let it cool and store it in airtight container.
• Refrigerate the same.

To make rice:

• Heat 3 tbsp gingely oil in pan.
• Add in mustard seeds, channa dal, groundnuts and saute.
• Add in dry red chilly and curry leaves and mix well.
• Cook in low flame.
• Add in 3 tbsp of mix and mix well,.
• Add in cooked rice to this and mix well.
• Add in salt if needed.

Idly Podi #2

 

Ingredients:

White sesame seeds - 50 g

Channa dal/Kadala parupu - 50 g

Urad dal - 100 g

Cumin seeds - 1 tsp

Black pepper corns - 1 tsp

Curry Leaevs - 2-3 sprig

Hing - Little

Dry Red Chilly - 10

Byadgi Chilly - 15

Salt - As reqd

Gingely Oil - 1 1/2 tbsp

Method:

• Dry roast sesame seeds in medium flame.
• Once color changes to light brown and when it starts to pop.
• Transfer to plate.
• To the same pan add in kadala paruppu and saute in medium flame.
• Once color changes to light brown (takes app 3-4 mins), transfer to plate.
• To the same pan add in urad dal and saute till color changes to golden brown.
• Transfer to plate.
• Now to the same pan add in pepper corns, cumin seeds and curry leaves.
• Saute this and transfer to plate.
• Add in a tsp of oil and add in rock salt and hing and saute.
• Saute for few seconds and transfer to plate.
• Now add in oil and saute the chillies.
• Saute in low flame and color should not change.
• Strain the oil and transfer to separate plate.
• Let it cool.
• Now to the blender, first add in chillies and salt and blend it.
• Then add other ingredients and blend it to fine powder.
• Goes good with idly/dosa.

Kuzhambu Thool

 

Ingredients:

Coriander Seeds - 50 g
Dry Red Chilly - 50 g
Black pepper corns - 
Cumin seeds - 5 g
Thoor dal - 5 g
Channa dal - 5 g
Mustard seeds - 5 g
Dry Ginger - 5 g
Turmeric powder -  3/4 tsp
Fenugreek seeds - 2.5 g
Curry Leaves - 9 g

Method:

• There are two ways in which we can make this.
• In  method #1 add add ingredients in a big plate.
• Sun dry them for 2 days and the saute them for 2 mins.
• Can give in mill and blend it to fine powder.
• In method #2dry roast each ingredient one by one.
• Transfer them to plate.
• Let it cool and then blend it to fine powder.
• Yields 121 g of powder.powders 
• You can use this in all kuzhambu recipes.

Note:

• I didn't  have virali manjal, if you have use it instead of turmeric powder.
• In that case use 5 g of it.

Sambar Masala #2 (for rice)

 

Ingredients:

Dry Red Chilly - 1 heaped cup (17-18)

Coriander seeds - 1 1/2 cup

Dal - 4 tbsp each(Thoor dal, Channa dal, Urad dal)

Fenugreek seeds - 2 tbsp

Pepper corns - 1 1/2 tbsp

Cumin seeds - 1 1/2 tbsp

Poppy Seeds - 1 1/2 tbsp

Curry Leaves - 1 sprig

Turmeric powder - 1 tbsp

Hing - 1 tbsp

Method:

• Heat a pan and cook in medium flame.
• Now add dry red chilly, coriander seeds and dal.
• Roast them for 5 mins.
• Now add fenugreek seeds, pepper corns, cumin seeds and poppy seeds.
• Roast them for another 4 mins.
• Now low the flame and add curry leaves and turmeric powder.
• Add in hing and give a quick mix and turn off range.
• The color of turmeric powder should not change.
• Let this cool and blend it to fine powder.

Pepper Powder

 

Ingredients:

Black pepper corns - 1 cup

Method:

• Add a cup of black pepper corns to blender.
• Blend it to a fine powder and store it.

Udupi Rasam Powder

Ingredients:

Coriander seeds - 100 g
Cumin seeds - 30 g
Fenugreek seeds -15 g
Baigadi Chilly - 20-25
Curry Leaves - 20-25
Hing - 1 1/2 tsp
Oil - 5 tbsp

Method:

• Heat oil in pan and once it is hot reduce the flame to medium
• Add in coriander seeds and saute/ fry for 2 mins.
• Now use a strainer and filter the oil and seeds.
• Dap the strainer and transfer the seeds to plate.
• Now add the oil back to pan.
• Add in cumin seeds and saute for 45 secs.
• Now use a strainer and filter the seeds.
• Transfer the seeds to plate.
• Now add oil again to pan.
• Add in fenugreek seeds and saute a for a min.
• Use a strainer and filter the seeds and add to plate.
• Now add the oil in pan and fry chillies for a min and 30 secs.
• Now use a strainer and filter the chilly and transfer it to plate.
• Add a drop of oil to pan.
• Add in curry leaves and hing and fry in low flame.
• Transfer it to plate.
• Let this cool.
• Then blend it to fine powder.
• Let it cool and store in an airtight container.

Chettinaad Idly Podi

Ingredients:

Urad dal - 1 cup / 110 g
Thoor dal - 1/2 cup / 31 g
Channa dal - 1 tbsp / 18 g
Dry red Chilly - 10-12
Garlic - 5
Poppy seeds - 1 tbsp / 10 g
Hing - a pinch
Curry Leaves - Little
Oil - 1 tsp
Salt - As reqd

Method:

• To the pan add in dal, dry red chilly,garlic and little oil.
• Saute this in low flame till color changes.
• Then add in salt, hing, poppy seeds and salt and mix well.
• Let it cool and blend to a fine/coarse powder.
• Goes good with idly/dosa.

Special Podi Masala

Ingredients:

Kashmiri Dry Red chilly - 8-10
White sesame seeds - 1/4 cup
Chana dal - 1/8 cup
Urad dal - 1/8 cup
Mustard seeds - 1/2 tbsp
Curry Leaves - a sprig
Hing - Little
Salt - Little
Oil - 2 tsp

Method:

• In a pan dry roast chilly for 3-4 mins and transfer to a plate.
• To the same pan dry roast sesame seeds in low flame for 3-4 mins and transfer to plate.
• Add oil to the same pan and add channa dal and urad dal.
• Saute till they turn into mild brown color (app 4-5 mins).
• Trasnfer this to a plate.
• Now add oil again and add mustard seeds.
• Once it splutters add in curry leaves.
• Add hing and salt and give a quick mix.
• Transfer this to plate.
• Let it cool and then blend to a fine powder.
• Can use this for any poreyal/podi base recipes.
• I used this for making masala podi rava idly.

CurryLeaves Podi #3 (For Rice)

Ingredients:

Curry Leaves - 1 cup
Channa dal - 2 tsp
Urad dal - 1 1/2 tsp
Cumin seeds - 1 tsp
Fenugreek seeds - 1/4 tsp
Pepper corns - 8
Sesame seeds -1/2 tsp
Dry red chilly - 4
Hing - 1/4 tsp
Salt - 1 tsp
Tamrind - small piece
Oil - 1 tsp

Method:

• Heat oil in pan and add channa dal, urad dal.
• Add in cumin seeds, fenugreek seeds.
• Add in chilly, pepper corns and roast in low flame.
• Once dal color changes to light brown add in curry leaves.
• Add in tamrind and mix well.
• Turn off flame and add in hing and mix well.
• Let this cool and add salt and blend.
• Blend to a fine powder.
• I made curry leaves rice using this.

Note:
I added very little salt as while mixing it in rice we can add.

Groundnut Podi

Ingredients:

Roasted groundnuts - 3/4 cup
Pottukadalai/Roasted gram  - 1/4 cup
Dry red chilly - 3
Garlic - 3
Curry Leaves - a sprig
Oil - 1 tsp
Salt- As reqd

Method:

• In a pan dry roast ground nuts and transfer this to a plate.
• To the same add pottukadalai and roast it.
• Transfer this to the same plate.
• Heat oil in pan and add garlic, chilly and curry leaves.
• Now transfer this to the same plate.
• Add salt to this and blend it on high for few mins.
• Then pulse blend.
• Store this in a airtight container.
• Goes good with idly/dosa/rice.

Vangibath Powder

Ingredients:

Byadgi Chilly - 8
Urad dal - 5 tsp
Chnna dal - 1/4 cup
Coriander seeds - 1/4cup
Pepper corns - 1/4 tsp
Poppy seeds - 1 tsp
Dessicated coconut - 1/4 cup
Cloves - 3
Cinnamon Stick - small piece
Green Elaichi - 1


Method:

• Dry roast poppy seeds for few seconds on low flame.
• Transfer this to a plate.
• Now in same pan add the other ingredients(except coconut) and roast.
• Once the color of dal changes transfer this to a the same plate.
• Now add dessicated coconut and toss for a sec and add it to the plate.
• Now let this cool and then blend to a fine powder.
• Can store in air tight container and refrigerate.
• Made Vangibath (Karnataka) using this.

Note:

I used only normal red chilly.

Curry Leaves Podi #2

Ingredients:

Curry Leaves - 1 cup
Thoor dal - 2 tbsp
Channa dal - 2 tbsp
Coriander Seeds - 2 tbsp
Cumin seeds - 2 tsp
Pepper corns - 2 tsp
Dry Red chilly - 5
Salt - 1 tbsp or As reqd

Method:

• Dry roast all the ingredients.
• Let it cool and blend coarsely.
• Can mix in rice to have yummy curry leaves rice.
• Or can be served with idly or dosa.
• I mixed in rice and made Curry Leaves Rice it was yum.

Oorpu Podi

Ingredients:

Pulungal arisi / Idly rice - 2 tsp

Urad dal - 2 tsp

Pepper corn - 3/4 tsp

Method:

• Dry roast each separately and blend together.
• Store it in a container and use when needed.

Poondu Parupu Podi - Andhra Spl

Ingredients:

Urad dal - 1/4 cup or 55 g

Thoor dal - 1/4 cup or 42 g

Channa dal -1/4 cup or 55 g

Dry red chilly - 4

Garlic flakes - 6 (use with skin)

Salt - 1 tbsp

Hing - a pinch

Curry Leaves - 1 sprig

Method:

• Dry roast dal one by one and set aside.
• Now fry chilly and garlic and tranfer to a plate.
• In same pan add in salt and hing and saute for few seconds.
• Do roast currry leaves and transfer to the plate.
• Now blend this to a nice powder.
• Andhra special poondu parupu podi is ready.
• Can have with idly/doasa and even mixed in rice.