Masala powder

Idli Milagai Podi

Ingredients:
1/2 cup Urad dhal
1/2 cup channa dhal
10 redchillies
1 tsp pepper
2 tsp oil
Asofoetida
salt to taste

Preparation

Heat oil in a pan, fry red chilli and asofoetida to golden color and remove from heat. Heat remaining oil, fry urad and channa dhal to golden color. A low to cool down. Grind to coarse powder.( U can grind to fine powder, ur choice)

Serve with ghee or gingely oil for Idli or dosa!!!!


Paruppu podi

Ingredients:

1 cup Toor dhal
10 redchillies
1 tbsp whole pepper
1/4 tspAsofoetida
curry leaves
Salt to taste

Preparartion:

Fry Toor dhal, red chillies, pepper and asofoetida without oil in a pan. Once it turns golden remove from heat allow to cool down. Add salt and Grind to fine paste in mixer.

Serve with rice and ghee or gingely oil!!!!


SAMBAR POWDER

Ingredients:

2 tbsp coriander seeds
10 red chillies
1/4 tsp methi seeds
1 tsp cumin seeds
1 tsp pepper
1 tsp ginger powder
1 tbsp channa dhal
1 tsp oil
Asofoetida
Curry leaves

Preparation:
Dry roast the ingredients in medium heat. Fry for 10 mts, remove from heat allow to cool. Grind the ingredients to powder consistency. store in air tight container!!!!


Rasam Powder

Rasam is one of the famous south Indian companion for rice. During the rainy days, rasam and appalam would be a great combination!!!. I heard this saying from my family, if some one makes yummy rasam then they will be a great cook!!!. To make a yummy mouth watering rasam u need to make your own rasam powder. U can make rasam powder and store it in air tight container and can be used later.


Ingredients:
Pepper (whole) 1 tbsp
Cumin or Jeera 1 tbsp
Redchillies 4 (to taste)
Toor daal 1 tsp
Channa daal 1 tsp
Coriander seeds 2tbsp
Curry leaves 4
Methi seeds 1/2 tsp

Preparation

Dry roast the above ingredients for few mts in medium heat. Don't let it burn , it will spoil the taste of rasam. After 10 mts, take it from the stove and let it cool. Grind the ingredients to powder consistency. Store it!!!
P.S: This is the basic rasam powder but there are different varieties of rasam which needs slight moderation in the ingredients. I will post the rasam recipe later.