Dosai milagai podi/Idli podi

        Idli podi / Dosai milagai podi is a coarse mixture of ground dry spices. It can be prepared and stored for three months. When we feel lazy to make side dish for idli, dosai, adai  you can mix this powder with oil and use as a side dish. I personally love to eat his with curd rice /rasam rice too. Make this and enjoy!!!!

INGREDIENTS

Urad dhal – 1 cup

Channa dhal – 1/2 cup

Sesame seeds – 1 tbsp

Red chillies – 8 or Red chilli powder as req

Salt – As required

  • Measure all the ingredients and keep separately.
  • Keep the red chillies in the hot sun for few minutes. So that it can be fried easily without taking much time.
  • Fry all the ingredients to golden brown one by one.
  • While frying the red chillies add one drop of oil so that you wont start sneezing while doing that. Instead you can also add red chilli powder directly.
  • Allow the ingredients to cool for 5 minutes.
  • Later grind the ingredients in the mixie.
  • Yummy idli podi / dosai milagai podi is ready.

Note: This can be mixed with gingelley oil or coconut oil and can be used as a side dish for dosai, idli, adai.

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Rasam (South Indian Soup) podi

Rasam can be called as South indian soup. There are different kinds of rasam slightly varying in the ingredients used. The recipe I am going to give can be used to make traditional home-style rasam. I learnt this from my grandmom.  You can store this for more than six months. Always we need to grind the rasam powder coarsely unlike sambar powder.  Hope you guys will enjoy it.

INGREDIENTS

Coriander seeds- 1 cup

Toor dhal – 1/2 cup

Bengal gram-  1/2 cup

Pepper – 2 tbsp

Cumin seeds – 2 tbsp

Turmeric- A small piece

Red chilly – 4 cups

  • Measure all the ingredients and keep separately.
  • Keep the red chillies in the hot sun for few minutes. So that it can be fried easily without taking much time.
  • Fry all the ingredients to golden brown one by one.
  • While frying the red chillies add one drop of oil so that you wont start sneezing while doing that.
  • Allow the ingredients to cool for 5 minutes.
  • Later grind the ingredients one by one in the mixie.
  • Finally mix everything to get your rasam podi.

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Chutney powder

Chutney powder is a very famous recipe in Kanataka. Usually I love to taste new recipes from outside and then will try it at home. This is one recipe which I loved at first, then my entire family. So I wished to try this at home. I tried to get this secret recipe from the shop keeper. But he was very reluctant and that is quite normal. But he gave me some idea and I made my own combination. My husband loved this and said its too good. It goes well with idli, dosai. Here is my version of chutney powder. I am sure you will also love this.

INGREDIENTS

Groundnuts – 1/4 cup

Urad dhal- 1/4 cup

Channa dhal-  1/4 cup

Dry coconut- 1/2

Red chilli – 4to 5

Tamarind – A small piece

Jaggery –  1 tsp

Salt – As per taste

  • Dry roast groundnuts, channa dhal, urad dhal, dry coconut, red chilli separately.
  • Add it to a mixie jar.
  • Add tamarind. jaggery, salt.
  • Grind everything to a fine powder. I love it slightly coarse.
  • Serve it a a side dish for Idli, Dosai with a tsp of oil.
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Homemade Asafoetida powder

Asafoetida is a pungent smell spice, which is included in most of the Indian dishes. This is one of the spices that is there in almot everyone’s kitchen shelf. It helps to overcome gas and indigestion problem.  However most of us use the store bought asafoetida. It has some artificial flavours, colours. However we can buy the original asafoetida and can make the powder easily at home. It has original flavour. When we went to Ooty, we bought the asafoetida cubes in large quantities. And we made the powder at home. Though this is very easy to make, there is a small technique in making this powder. Also it is a very different one and I thought of posting it.

INGREDIENTS

Asafoetida – 100 gms

  • The store bought asafoetida cubes looks like a small brown cubes.
  • Break it with mortar and pestle.  This helps to saute them easily.
  • Heat the pan, add the broken asafoetida cubes.
  • Saute them until they turn from brown to yellow colour.
  • Turn off the stove. Allow them to cool.
  • Grind them to a fine powder.
  • Store it in an air-tight container.

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Vaangibath powder

Vaangibath powder enables you to make a super delicious rice delicacy Vaangibath. This powder can also be used to make Ennai Kathirikkai kuzhambu, Brinjal curry and even tomato rice. My amma makes this powder without cinnamon and clove. But including these ingredients gives it a unique flavour. I made this without adding coconut to increase the shelf life of this powder. You can powder it and store it in a container and can use whenever necessary.

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INGREDIENTS

Channa dhal – 1/3 cup

Coriander seeds – 1/3 cup

Urad dhal – 1/3 cup

Red chillies – 5

Cinnamon stick – few

Cloves – 4

Turmeric powder – 1/2 tsp

Coconut – 1/3 cup(optional)

  • Dry roast each ingredient separately until you get the aroma and they turn light brown in colour.
  • Allow them to cool down.
  • Grind it into a coarse powder.
  • Vaangibath powder is ready to use.
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