Karuvepillai podi

Curry Leaves powder or karivepillai podi is a dry version of the curry leaves thogayal.It can be stored for a longer period and it is easy to carry when you are travelling. Karuvepillai=Karu+ Vepillai…. this leaves act as a vepillai to uterus and helps to get rid of irregular periods. It is rich in iron. So it is advised to include a lot of curry leaves in our diet. It is also a super good remedy for hair fall and helps in maintaining black hair. My mannima(Mom’s mom) makes this regularly at home. She retained black hair even at the age of 83 when she died. Is this the secret behind that?  Let me also eat this regularly and find it out. Thank you for the recipe Mannima….

INGREDIENTS

Dried Curry leaves – 1 cup

Channa dhal – 1 tbsp

Urad dhal – 1 tbsp

White sesame- 1/2 tbsp

Tamarind  – A small piece

Jaggery – A small piece

Red chilli – 2 Nos

Salt – To taste

  • Measure all the ingredients and keep separately.
  • Roast the dried curry leaves for a minute.

  • Fry the channa dhal, urad dhal to golden brown one by one.

  • Roast the white sesame separately until it crackles well or until it turn light brown in colour.

  • While frying the red chillies add one drop of oil so that you wont start sneezing while doing that. But if you are going to use only two chillies, you can avoid adding oil.

  • Allow the ingredients to cool for 5 minutes.

  • Along with the roasted ingredients, add jaggery, tamarind, salt.

  • Later grind everything together to a fine powder.

  • Curry leaves powder is ready.
  • Store the curry leaves powder in an air-tight container.

  • You can serve this as a side dish for curd rice or you can mix it with rice and a dollop of ghee.

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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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