Pai Podi

Ingredients

Fenugreek seeds ½ tsp
Coriander seeds 3 tsp
Chenna dal 1 tsp
Urad dal ½ tsp
Black pepper seeds ½ tsp
Red chillies 3-4
Asafoetida ¼ tsp

Get Grinding!
1. Dry roast the fenugreek seeds till they turn brown. Set aside.
2. Then dry roast all the ingredients except asafoetida separately.
3. Mix all the ingredients together and finally add the asafoetida, twirl it around in heat for a few seconds. Cool
4. Grind it to a powder.
5. This can be mixed in with tomato, lemon, mango or tamarind rice to give that extra zing

Bisibelabath powder

This is variation the previous post

Ingredients
“Varali” turmeric – 7-8
Red chillies – 2 cups
Coriander seeds – 1 cup
Peanuts – 1 cup
Chenna Dal – ¾ cup
Urad dal – ½ cup
Dry tamarind – ½ cup
Fenugreek seeds – 1 cup
Dry curry leaves – a little
Sesame seeds – 2 tbsp
Dry coconut grating – 1 cup

Get Grinding!
1. Sun dry the peanuts and powder them with the curry leaves.
2. Dry roast the sesame seeds really well and powder.
3. Sun dry all other ingredients. Powder all
4. Mix all the powders together.

Get Cooking!
1. Take a mix of oil and ghee in a cooker, add the vegetables, the bisibelabath powder and roast.
2. Add rice-tuvar dal, salt, water (1 rice-dal:4 water)
3. Pressure cook this well.

Tips
You could use turmeric powder instead of the whole turmeric suggested.
One could avoid the tamarind and make the powder otherwise and follow the recipe for bisibelabath given earlier using this powder too

Kollu Podi

It is said that adding horse gram once a week in our daily diet is good for health, especially those on a diet
Ingredients
Horse gram 1/4 kg
Red Chillies 5
Black pepper seeds 10 grams
Dried curry leaves 50 grams
Salt to taste

Get Cooking!
1. Clean the horse gram and sun dry it for about 3 days.
2. Dry roast red chillies, black pepper seeds, curry leaves one by one and keep aside.
3. Grind all the ingredients to a powder.
4. Serve with rice.

Tips
For those who like garlic, take about 100 mg of garlic juice, mix it with the horsegram and then sun dry the mix for about 3 days.

Bisibelabath Powder

Ingredients
Red Chillies as per requirement
Chenna dal 2 tbsp
Coriander seeds 4 tbsp
Cinnamon
Cloves
Marathi Moggu(if available)

Get Grinding!
1. Roast all the ingredients in a little oil.
2. Grind all the roasted ingredients well and store them in a dry air-tight container.

Kaata Podi

This powder is used to make Kaata (which is a kind of kozhambu) and jeeraga rasam

Ingredients

Broken Urad dal
Tuvar dal
Black pepper seeds
Curry leaves
Chilli powder
Turmeric powder

Get Cooking!

1. Roast equal amount of the dals and black pepper seeds in a pan and pound them nicely with the curry leaves
2. Mix equal amount of chilli powder to the above. Add some turmeric powder and mix well
3. Store in an air-tight container

Rasam Powder

This powder is used to make the usual rasam.

Makes around 150 gms

Ingredients

Coriander seeds 3 1/2 tbsp
Chenna Dal 1 tbsp
Tuvar Dal 1 tbsp
Black pepper seeds 1 tbsp
Cumin seeds 1 1/2 tbsp
Red chillies – a little more than the quantity of coriander seeds taken

Get Grinding!

1. Dry all the ingredients under sunlight (if possible) 2. Grind all the ingredients together into a coarse powder.
3. Store in an air-tight container for further use.

Tips

You could increase the amount of black pepper seeds if you like the taste and smell of it.

Sambar Powder

This powder is used to make the basic sambar.

Makes around 150 gm

Ingredients

Mustard Seeds 1/2 tsp
Fenugreek seeds 1/2 tsp
Corinder Seeds 3-3 1/2 tbsp
Chenna Dal 1 tbsp
Tuvar Dal 1 tbsp
Black pepper seeds – a few for the aroma
Red Chillies – a little more than the quantity of coriander seeds taken

Get Grinding!

1. Dry (without oil) roast mustard seeds, fenugreek seeds well.
2. Dry roast the rest of the ingredients except the chillies separately.
3. Roast the chillies in a few drops oil.
4. Grind all to a soft powder.
5. Store in an air-tight container for further use.

Pappu Podi

Podis (powders) are easy to make and keep for months in an airtight container. Pappu(Dal) podi is a good source of protein and an aid to digestion. The content and taste of podis vary from state to state in South India, and even from kitchen to kitchen.

Ingredients

Toor Dal 2 cups
Black pepper seeds 1 tsp
Red chillies 6-8
Salt ½ fistful

Get Cooking!

1. Roast the dal on a plain pan
2. Then roast the pepper seeds, red chillies. Add the salt and roast it slightly.
3. Grind all the above in a mixer to a soft powder and store in an airtight container.
4. Serve with hot rice and ghee.