Dry Chutney Powder (Type 2)

Marathon morning sessions driving you mad? Relax….here comes a recipe to your rescue! Can be prepared in advance and stored for long. Gives you comfort and generously offers company to idlis, dosas, bread, hot steamed rice when they long for one. Combine it with plain yogurt and serve with crispy South Indian snacks as a dip!

Just a minute….don’t miss reading a tip or two that we share at the tail end of this recipe.

Dish type: Spice powder

Preparation time: 5 min

Roasting time: 10 min

Quantity: 1000 gms (approx.)

Ingredients

Red chillies                  100 gms (Byadagi variety)

Red chillies                  100 gms (Guntur variety)

Black gram                  250 gms

Bengal gram               250 gms

Tamarind                    25 gms

Crystal salt                  1 tbsp

Groundnuts                 50 gms

Roasted gram             50 gms

Curry leaves                1 bunch

Dry coconut grated     250 gms

Asafoetida                   5 gms

Jaggery                        1 tsp (optional and if used, no need to roast)

Directions

Before you begin…

Wash curry leaves in salt water and dry them thoroughly (keeping it indoors) before roasting them.

Make sure your hands, all ingredients, plates, spoons, kadai, container for storing etc. are all absolutely dry all through the process right from preparation till storage of the powder.

Grate dry coconut and keep it aside.

Measure and keep all ingredients required for roasting, ready in different plates.

Now you are ready to start roasting….

Roast all the above ingredients separately (in the same order listed under ingredients) over low flame in a pan.

After each ingredient is roasted keep transferring to respective plates.

Let them cool thoroughly at room temparature.

Dals have to be roasted till they turn light brown.

Dry coconut can be roasted last. When you are done with roasting all other ingredients, turn off the flame. Heat that remains in the pan after switching off the flame is enough to roast dry coconut.

Grind the ingredients in a mixie in the following order: Dry chillies, bengal gram, black gram, groundnuts, tamarind, salt, curry leaves, roasted gram, dry coconut, asafoetida, jaggery. Powder them neither too coarse nor too fine. Store it in an absolutely dry air tight container.

Tete - a - Tete:

While preparing any masala powder, it is always advisable to dry fry ingredients separately due to variance in size, thickness and texture of ingredients. The time and temperature required for each ingredient also varies.

Roasting tips:

Roast byadegi (or Kashmiri) variety of red chillies for approx. 2 to 3 min. These chillies don’t change colour easily. Hence, as soon as you smell the roasted flavour of chillies, remove them from the pan. Roasting Guntur variety of red chillies takes even lesser time as they are not wrinkled like the former. However, the exact time for roasting depends on the amount and type of heat (depends on gas burner, electric stove or microwave). Best method to judge the roasting time for chillies is by sensing the smell.

Recipe Contributor: Smt. Saraswathi

Dry Chutney Powder (Type 1)

This  is the most versatile spice powder, popular in Karnataka, South India and offers itself as a tempting companion to Idlis, Dosas, Chapathis and Hot rice, a spicy spread for toasts and sandwiches.

Dish type: Spice powder

Preparation time: 5 min

Roasting time: 10 min

Quantity: 100 gms

Ingredients

Bengal gram                       50 gms

Black gram                          50 gms

Red chillies                          8 nos.

Tamarind                             A small piece (curry leaf size)

Curry leaves                       2 sprigs

Dry coconut grated         100 gms

Asafoetida                          2 granules (pepper size)

Directions

Roast all the above ingredients separately over low flame in a pan. After each ingredient is roasted keep transferring to a plate. Let them cool thoroughly at room temparature.

Dals have to be roasted till they turn light brown.

Dry coconut can be roasted last. When you are done with roasting all other ingredients, turn off the flame. Heat of the pan that still remains in the pan after switching off the flame is enough to roast dry coconut.

Curry leaves have to be washed and dried thoroughly (keeping it indoors) before roasting them.

Powder them coarsely. Store in an air tight container.

Tete – a – Tete:

While preparing any masala powder, It is always advisable to dry fry ingredients separately due to variance in size, thickness and texture of ingredients.

Recipe Contributor: Smt. Saraswathi

Sambar Powder (Type 2)

This delightfully aromatic spice powder is the basic ingredient used in making “Sambar” a popular vegetable and/or lentil based gravy. Sambar powder, like many other spice powders can be prepared in advance and stored in an tight container…comes in handy when required!

Dish type: Spice Powder

Time required: 20 min approx.

Yield: 600 gms approx.

Ingredients

Red chillies                  250 gms (Byadagi variety)

Red chillies                  50 gms (Guntur variety)

Coriander                    100 gms

Methi seeds                  1 tsp

Cinnamon                    4 to 5 sticks about 3” long

Moggu                         3 long ones

Cardamom                   1 (green variety)

Dry coconut                 2 nos. medium size (grate them)      

Bengal gram dhal       100 gms

Urad dal                      60 gms

Turmeric                     2 tsps

Curry leaves                1 bunch

Directions

Dry fry each of the ingredients separately in a thick iron  kadai on low flame till they change colour.  Ensure they are not over roasted since they should not turn black in colour.  

Transfer each of them to a plate after dry frying. Allow them to cool well.

Grind them to a slightly coarse powder. For better shelf life store it in a completely dry air tight container.

Tete a Tete

Red chillies alone can be fried using just a drop of oil.

To make 1 litre of sambar, approx. 2 tbsps of sambar powder is required.

Dry fried dry grated coconut if not used while making sambar powder can also be ground with just the required quantity of spice powder used while preparing the dish.

1 fistful of red chillies = approx. 20 nos. = approx. 50 gms

Recipes contributed by Smt. Shyla H Rao

Vangibath Powder (Type 2)

Though commonly called by the name of Vangibath powder (Vangi = Brinjal), this utterly aromatic spice powder is the basic ingredient used in making Rice Varieties with many mixed vegetables. Like many other spice powders, this too can be prepared in advance and stored in an tight container…comes in handy when required!

Dish type: Spice Powder

Time required: 15 min approx.

Yield: 300 gms approx.

Ingredients

Channa dal                  100 gms

Urad dal                      100 gms

Clove                           4 nos.

Coriander seeds          1 tbspn

Red chillies                 20 nos. approx.  (Byadagi variety)

Red chillies                 20 nos. approx.  (Guntur variety)

Cinnamon                   1” long stick

Dry coconut                1/3^rd of a whole coconut (grate them)          

Directions

Dry fry each of the ingredients separately in a thick iron  kadai on low flame till they change colour.  Ensure they are not over roasted since they should not turn black in colour.  

Transfer each of them to a plate after dry frying. Allow them to cool well.

Grind them to a slightly coarse powder. For better shelf life store it in a completely dry air tight container.

Tete a Tete

Red chillies alone can be fried using just a drop of oil.

Dry fried dry grated coconut if not used while making spice powder can also be ground with just the required quantity of spice powder used while preparing the dish.

1 fistful of red chillies = approx. 20 nos. = approx. 50 gms

Recipe contributed by Mrs. Anjana Krishnamurthy

GARLIC CHUTNEY PUDI

Zzzzz…zin…zind….Zindabad …oh those pearls from Vegetabad!

Come…fall in love with these cloves quaintly wrapped in a beautiful bulb that builds your bones and brightens your health. Awed by its aroma?  Yeah… awesome maybe to many like you, gruesome perhaps to some like me J, this kind and gentle garlic is waiting to greet you yet playing pranks, hiding! Wanna know its hideout? Dig into this recipe only to find these precious pearls grounded amidst …. 

Garlic Chutney Pudi, a dry coarsely textured powder, is a must Masth Masala condiment that is used pretty commonly in Hamaara Bhaarath breakfast and snacks, be it for Plain roti, Pav Bhaji, Bhakri, Idli or Dosa. Mixed with rice, spread on masala dosa / burger or sprinkled on sandwich, its powerful pungent scent makes its strong presence felt even before it is smelt! Well known for its health benefits, brought about chiefly by Allicin, a sulphur compound that lends a distinct aroma, this gorgeous Garlic is most commonly used to combat common cold.

Dish type: Spice Powder

Time required: 20 min approx.

Yield: 100 gms approx.

Ingredients

Garlic                         15 to 20 pods

Peanuts                       1 tsp

Sesame seeds             1 tsp

Cumin seeds              1 tsp

Methi seeds               1 tsp

Coriander seeds         2 tsps

Red chillies                4 nos. (2 nos. byadagi variety and 2 nos. guntur variety) or 1 tbsp. red chilli powder

Tamarind                    A small piece (marble size)

Dry coconut grated    1 cup (100 gms)

Curry leaves               few sprigs

Salt to taste                1 tsp approx.

Jaggery                      1 tsp (optional. If using, adjust quantity to suit your taste)

Directions

Roast all the above ingredients separately over low flame in a pan. After each ingredient is roasted keep transferring to a plate. Let them cool thoroughly at room temparature.

Wash curry leaves, drain out the water, spread it on a clean towel and let it dry thoroughly in shade before roasting. While roasting , colour of leaves should not turn dark brown.

A drop of oil can be used for roasting red chilies only.

Dry coconut can be roasted last. When you are done with roasting all other ingredients, turn off the flame. Heat that still remains in the pan after switching off the flame is enough to roast dry coconut.

Powder them coarsely. Store Garlic Chutney Powder in an absolutely dry air tight container.

Tete - Tete:

Garlic pods can also be chopped to smaller uniform sized pieces before roasting since the size and thickness of each pod varies.

For a spicier taste, 1 tsp roasted pepper corns may also be ground and added.

Skip curry leaves if you wish to get deep red coloured powder.

In case Chutney powder has lumps (due to use of tamarind) dry it in sun for about an hour before transferring it to air tight container. This longers the shelf life of the powder.

While preparing, storing or serving any spice powder, pan used for frying, grinder used for grinding, container used for storing and spoon used for serving, all of these have to be absolutely dry. Even a drop of water for grinding is a big No-No!

While preparing any masala powder, it is always advisable to dry fry ingredients separately due to variance in size, thickness and texture of ingredients.

Healthy Tips:

To get rid of itchy athlete’s foot, soak your feet in a bath of warm water and crushed garlic.

Did you know…you can fix hairline cracks on glass using garlic? Crush some pods and rub the juice on the crack. Wipe away any excess.

Few cloves of garlic squeezed through a garlic press and mixed with extra virgin olive oil plus a pinch of salt makes for a healthy dressing!

Recipe contributed by my septuagenarian mother in law, Smt. Nanda Ramesh, expert at preparing Sweety n Spicy condiments

Also view in this blog:
Menthyada Hittu (Fenugreek Powder)
Pepper Rasam Powder
Vangibath Powder
Sambar Powder
Rasam Powder
Miligayi Pudi (Spice Powder for Idli/Dosa)

Ragi Malt Powder (for an awesome Health Drink!)

Few recipes using curd (yogurt)
Ondelaga Thambuli (Spicy yogurt using Brahmi Leaves)
Doddapatre Thambuli (Spicy yogurt with Coleus)
Hasi Majjige Huli (Spicy Sambar using Curd and Chayote)

Recipes viewed here are a part of  "Mangala's Potluck" section in this blog  

BISI BELE BAATH POWDER

This powder is used for preparing Bisi Bele Baath, one of the most popular, traditional rice-lentil-vegetable combo main dish, speciality of Karnataka, South India. Bisi Bele Bath literally means “hot” “lentil” “dish made of rice”

Dish type: Spice Powder

Time taken: 10 min

Quantity: 50 gms

Ingredients

Methi seeds                1 tsp

Cinnamon                  1” long piece

Coriander seeds         4 tspns

Bengal gram dhal      4 tspns

Red chillies                50 gms

Directions

Dry fry all ingredients separately in a pan. Allow it to cool thoroughly

Powder them finely. Store in an air tight container

Tete - a - Tete

It is preferable to add grated dry coconut to the powder while making Bisi Bele Baath. 

If you plan to prepare this powder in more quantity and store it, it is all the more important not to add dry grated coconut to the powder.

Optional additional ingredients for making this powder: Mustard seeds -1/2 tsp, Jeera – ½ tsp, Pepper corns – ½ tsp, Clove – 1 no. Black gram dal – 2 tsps

Recipe contributed by Smt. Lalithamma Ramamurthy

Also view in this blog:
Menthyada Hittu (Fenugreek Powder)
Pepper Rasam Powder
Vangibath Powder
Sambar Powder
Rasam Powder
Miligayi Pudi (Spice Powder for Idli/Dosa)

Garlic Chutney Powder

Recipes viewed here are a part of  "Mangala's Potluck" section in this blog  

Rasam Powder

A splendid blend of spices that is so simple to prepare, once you discover the power of this powder, you will never wish to pick a packet from those super stores!

This delightfully aromatic spice powder - “Rasam Powder” -  is the basic ingredient used in making “Rasam” a delicious South Indian vegetarian stew made with or without dal and eaten with hot, steamed rice or simply sipped like any other soup. However, sans this powder, can there be no rasam? Wait n watch for my future posts to find out the magical answers. Right now I’m busy cooking some “Rare Rasam Recipes” just so I can serve them to you soon!

Dish type: Spice Powder

Time required: 45 min

Yield: 3000 gms 

Ingredients

Red chillies                  125 gms (Byadagi variety) 

Red chillies                   125 gms (Guntur variety)

Coriander seeds          1000 gms

Jeera                            500 gms

Methi seeds                 500 gms

Mustard seeds             250 gms

Pepper corns               250 gms

Curry leaves               1 big bunch

Turmeric pwd             2 tsps

Asafoetida                  Crystal (1 small gooseberry size)

Directions

Dry fry each of the ingredients separately in a kadai on low flame till they change colour.  Ensure they are not over roasted since they should not turn black in colour.  

Transfer each of them to a plate after dry frying. Allow them to cool well.

Grind them to a fine powder. For better shelf life store it in a completely dry air tight container.

Tete - a – Tete

Red chillies alone can be fried using just a drop of oil.

To make 1 litre of rasam, approx. 2 tbsps of rasam powder is required.

1 fistful of red chillies = approx. 20 nos. = approx. 50 gms

Recipe Contributor: Smt. Lalithamma Ramamurthy, nonagenarian lady and an expert cook.

Other recipes contributed by Smt. Lalithamma Ramamurthy include:
Menthyada Hittu (Fenugreek Powder)

Sambar Powder
Vangibath Powder
Greens Chutney (Pulgura)
Citron Lime Sauce (Heralekayi Gojju)
Hasi Majjige Huli (Sambar variety using yogurt)

Also view:
Pepper Rasam Powder
Miligayi Powder (Spice Powder for Idli/Dosa)

Recipes viewed here are a part of  "Mangala's Potluck" section in this blog  

Spice Powders

Rasam Powder
Sambar Powder
Sambar Powder (Type 2)
Pepper Rasam Powder
Garlic Chutney Powder
Curry Leaves Chutney Powder
Bisi Bele Baath Powder
Menthyada Hittu (Fenugreek Powder)
Miligayi Pudi (Spice powder for Idli/Dosa)
Vangibath Powder
Vangibath Powder (Type 2) also known as Annada Pudi
Dry Chutney Powder (Type 1)
Dry Chutney Powder (Type 2)

PEPPER RASAM POWDER (MENASINA SAARINA PUDI)

Rasam Powder of a different kind. Try this….simply spicy, so damn easy recipe.

Pampered with Black Pepper, the world’s most traded spice. Used as spice and seasoning, it is often paired with salt for soups, sandwiches etc. Here, it is used with few other spices, roasted and ground to make a unique spice powder that is chiefly used to make Pepper Rasam or Menasina Saaru.

Dish Type:  Spice Powder

Time required:  15 min

Yield: 30 gms (approx.)

Ingredients

For dry roasting and grinding:  

Black gram                  1 tsp

Cumin seeds                ½ tsp

Pepper corns               ½ tsp

Curry leaves                1 sprig

Dry coconut grated     1 tbsp

Wheat                         1 tsp

Directions

Dry roast separately all ingredients listed under “For dry roasting and grinding”. Transfer them to a plate. Let it cool thoroughly. Grind them together to a fine powder.

Pepper Rasam Powder is now ready.

Use this powder to make “Pepper Rasam”

Tete - a - Tete

Rasam is generally prepared using Rasam powder wherein red chillies are used. However this spice powder is used to make rasam of a different kind called Pepper Rasam or Menasina Saaru. It is christened so since it is ruled by the King of Spices i.e., Pepper. The spice powder used is hence named as “Pepper Rasam Powder”.

Few other Spice Powder Recipes in this blog:

Vangibath Powde

Rasam Powder
Sambar Powder
Vangibath Powder
Menthyada Hittu (Fenugreek Spice Powder)
Miligayi Pudi (Spice Powder for Idli/Dosa)

Recipes viewed here are a part of  "Mangala's Potluck" section in this blog  

MENTHYADA HITTU (FENUGREEK POWDER)

Why talk about only "Haathi Mere Saathi"? How about making Methi bhi Hamaare Saathi?! Yes, come let's make Methi (fenugreek), an utterly bitterly member of bean family, a flavourful friend of our family too, for, when lightly roasted these bitter seeds, shed their bitter taste and help us better our health. This healing herb, with its gluey substance called mucilage serves as a soothing balm to relieve cough and save us from the pain of sore throat. A must have for nursing mothers and hey, those wishing to shed weight…chew soaked methi seeds first thing in the morning on empty stomach.

Isn’t time now to tap the rich reservoir of methi’s medicinal properties? Reach for “Menthyada Hittu“ recipe right below.

Dish type: Spice Powder

Time required: 15 min

Yield: 250 gms

Ingredients

Bengal gram dal         50 gms

Urad dal                    50 gms

Green gram dal          50 gms

Tur dal                       50 gms

Jeera                          10 gms

Methi seeds                1 tsp

Red chillies                 10 to 12 nos. (byadagi variety)

Asafoetida                  A pinch

Curry leaves               few sprigs

Salt to taste                2 tsps (approx.)

Directions

Dry fry each of the ingredients separately in a thick iron kadai on low flame till they change colour. Ensure they are not over roasted since they should not burn and turn black in colour.  

Transfer each of them to a plate after dry frying. Allow them to cool well.

Grind them to a fine powder. For better shelf life store it in a completely dry air tight container.

This powder is gently mixed with steaming hot cooked (grainy and not mushy) rice, a pinch of salt and a drop of ghee and consumed as first course at the start of a meal. If you wish to pamper the mixed rice, top it with seasoning, add few drops of lime juice and a tsp of raw, finely chopped onions.

Tete – a - Tete

Red chillies alone can be fried using just a drop of oil.

No coconut is used for preparing this powder.

For longer shelf life of any spice powder it is advisable not to include dry coconut while making powder. Instead it is better to grind dry fried dry grated coconut with just the required quantity of spice powder used while preparing the dish.

Menthyada Hittu can be used to prepare “Gojju” a spicy sauce that can be used as side dish for chapathis, rotis or simply mixed with hot rice and consumed. To prepare Gojju, mix well 1 tbsp of this powder, a pinch of salt, 1 or 2 tsps of jaggery to a cup of tamarind water. Add seasoning. Do not boil. Gojju is ready.

This post is (my gift in advance! J ) to Priyanka and Namratha, priya (beloved)  grand daughters of  Smt. Lalithamma Ramamurthy, contributor of Recipe “Menthyada Hittu” (Fenugreek Powder) made with a mesmerizing medley of a variety of dals and spices. What grinds out is a multipurpose, power packed, protein rich powder.

Few other recipes contributed by Smt. Lalithamma Ramamurthy
Hasi Majjige (Huli) with Chayote
Heralekayi Gojju (Citron Lime Sauce)
Pulgura (Greens Chutney)
Rasam Powder
Sambar Powder
Vangibath Powder

Also view in this blog:
Pepper Rasam Powder
Miligayi Pudi (Spice Powder for Idli/Dosa)

Recipes viewed here are a part of  "Mangala's Potluck" section in this blog  

SPICE POWDER FOR IDLI (Idli Podi /Miligayi Pudi /Malaga Pudi)

A stunningly simple spice powder that’s a perfect partner for idlis and dosas. This long lasting, gently spiced coarse powder mix comes in handy either as a standalone side dish with idli/dosa or as a snap dip along with chutneys. Button idlis or chopped idli pieces tossed in this pudi makes for a favourite finger food.

(“Miligayi” in tamil means red chilli and “Pudi” or “Podi” means Powder.)

Dish Type:  South Indian Spice Powder

Time taken:  15 to 20 min. approx.

Yield:  450 gms

Ingredients

Red chillies                 100 gms (50 gms Byadagi variety + 50 gms Guntur variety)
White til seeds            50 gms

Black gram dal           300 gms

Salt to taste                1.5 to 2 tsps

Asafoetida                  A pinch

Dry fry all the above ingredients separately (in the order mentioned above) in a skillet on medium flame and transfer each of them to a plate. Let them cool thoroughly. Grind them in a mixie to a not too fine powder. While grinding, first grind dal coarsely, then add red chillies followed by other ingredients. Watch out…sesame seeds may turn out oily and sticky in case of overgrinding.

Did you cough in the first round of grinding itself? Wow, you are well on your way to making a great spicy powder! For, that is what a good spice powder makes you do first!!

Enjoy the grinding while coughing J! Let the texture of the powder be a bit coarse. Transfer this powder on to a plate. Mix well. Let it cool completely. Store it in an air tight container.

This powder is a perfect side dish for idli and dosa. Traditionally, it is mixed with sesame oil or gingelly oil or any other cooking oil before serving. 

To make friendlier idlis for those fussy ones, make a “Quick n Spicy Idli” recipe in a jiffy.

Chop the steamed idlis into bite size pieces.

Heat oil in a kadai. Add mustard seeds. When they crackle, add urad dal and curry leaves. Add chopped green chillies and idli pieces. Sauté for about 2 min. Toss well while sautéing. Switch off the burner. Garnish with finely chopped coriander leaves. Serve it hot along with Miligayi Pudi.

Tete - a - Tete

Groundnuts can also be used in place of til seeds.

Bengal gram dal can also be used along with black gram dal, usually 1/3^rd the quantity of black gram dal. You can experiment and achieve the taste that suits you.

A handful of dried curry leaves, dry fried and powdered along with the other ingredients adds to the flavour of the powder.

Kerala version of Miligayi pudi  will have few peppercorns added cutting down on the quantity of red chillies.

You can add a pinch of jaggery for a tinge of sweet taste and a pod of tamarind for a tangy taste.

Spoilt for choices?…..yeh!

Recipe contributed by Anjana Krishnamurthy on behalf of her mother, Late Smt. Seetha Krishnamurthy

Also view few other Spice Powders in this blog:
Pepper Rasam Powder
Vangibath Powder
Sambar Powder
Menthyada Hittu (Fenugreek Powder)
Rasam Powder

Recipes viewed here are a part of  "Mangala's Potluck" section in this blog  

CURRY LEAVES CHUTNEY POWDER

After a busy day out, aren’t there times when we look for a great escape from the kitchen. Come, let’s make today’s twilight light n bright?

Arre, I see you running to the superstore, why…when we can find those green bunches in our own home store! Be it lack of time or lazy to cook, these leaves of curry will never let us fret or fume in a fury… so says a leaf from our Cuisine Kingdom.

Curry leaf, a rich herb with excellent nutritional value and a key ingredient in countless varieties of dishes is more often than not discarded while eating.  So, here comes a wholesome recipe, Curry Leaves Chutney Powder that can be sneaked into most types of dishes….giving that added “zing” to make the dishes delicious, nutritious and full of flavour.

Coming in handy when in a hurry…this spicy hero sits smart by the side of idlis, dosas and steaming hot rice. And ha, don’t hesitate to sandwich this spread between slices of bread!

Dish type: Spice Powder

Time required: 20 min approx

Quantity:  200 gms approx.

Ingredients

Curry leaves                    1 big bunch (washed and dried indoors)

Roasted channa dal         100 gms

Pepper corns                   2 tbsps

Jeera                               3 tbsps

Red chillies                      2 nos.

Dry coconut grated         ½ coconut (measure after grating - 100 gms)

Salt to taste                     1 tsp approx.

Directions

Roast (without oil) curry leaves, pepper corns, jeera and red chillies separately over low flame in a pan. A drop of oil can be used for roasting red chilies only. After each ingredient is roasted keep transferring to a plate. Let them cool thoroughly at room temparature.

Roasted channa dal (Hurigadale in kannada) and grated dry coconut need not be roasted. When you are done with roasting all other ingredients, turn off the flame. Heat that still remains in the pan after switching off the flame is enough to warm up grated dry coconut and roasted channa dal.

Now grind grated dry coconut first to coarse powder form. Add other ingredients and powder them coarsely. Store in an absolutely dry air tight container.

Tete - a - Tete:

Curry leaves have to be washed and dried thoroughly (keeping it indoors) before roasting them.

Seasoning for this powder is optional.

Curry Leaves Chutney Powder is especially good for health during winter season.

While preparing any masala powder, it is always advisable to dry fry ingredients separately due to variance in size, thickness and texture of ingredients.

Healthy Tip:

Dry fry washed and dried (indoors) curry leaves with jeera seeds, powder it and have a tsp of this powder first thing in the morning and/or just before going to bed. This helps regulate bowel function. Ps: This tip is not a medical prescription from me but mere sharing of a leaf from my life experience!

Recipe shared by octagenarian Smt. Meena Lakshminarayana, an expert cook and aunt in law of my dear friend Arati Rangaswamy

Also view in this blog:

Garlic Chutney Powder
Miligayi Powder (Spice Powder for Idli/Dosa)
Pepper Rasam Powder
Vangibath Powder
Menthyada Hittu (Fenugreek Powder)
Sambar Powder
Rasam Powder
Puliyogare Powder

Vangibath Powder

A highly versatile spice powder that is so tasty, a key contributor to a variety of rice delicacies “Vangi Bath Powder” is used not only for preparing Vangi Bath or Eggplant Rice (popular in Karnataka, South India as Badanekayi Bath) but also for “Capsicum Rice” “Mixed Veg Rice” and when used in vegetable curries, We The Chefs, rechristen it as “Palyada Pudi”. ( Palya in kannada means curry and pudi means powder)

Dish type: Spice powder

Time required: 10 mts

Quantity: 100 gms

Ingredients

Bengal gram dhal             4 tsps

Urad dhal                        2 tsps (optional)

Methi seeds                     1 tsp

Cinnamon                        1” piece

Clove                              1 or 2 nos.

Red chillies                      50 gms

Dry coconut grated         100 gms

Asafoetida                      A pinch

Directions

Roast all the above ingredients (except dry grated coconut) separately. Transfer each of them to a plate. Let them cool thoroughly.

Powder them coarsely. While grinding, add dry grated coconut. Consume the powder while it is fresh.

Tete - a - Tete

While preparing any masala powder, It is always advisable to dry fry ingredients separately due to variance in size, thickness and texture of ingredients.

For this powder, since dry grated coconut is used raw, it is better to prepare only as much quantity as you require at a time. If storing the powder for future use, take out only the quantity of powder required at a time and grind it with proportionate quantity of dry grated coconut.

Recipe Contributor: Smt. Lalithamma Ramamurthy, a nonagenarian lady and an expert cook.

Other recipes contributed by Smt. Lalithamma include:
Menthyada Hittu (Fenugreek Powder)

Rasam Powder

Sambar Powder

Greens Chutney (Pulgura)

Citron Lime Sauce (Heralekayi Gojju)

Hasi Majjige Huli (Sambar variety using yogurt)

Also view in this blog:

Miligayi Powder (Spice Powder fpr Idli/Dosa)
Pepper Rasam Powder

Recipes viewed here are a part of  "Mangala's Potluck" section in this blog  

Sambar Powder

This delightfully aromatic spice powder is the basic ingredient used in making “Sambar” a popular vegetable and/or lentil based gravy. Sambar powder, like many other spice powders can be prepared in advance and stored in an tight container…comes in handy when required! Recipe Contributor Smt. Lalithamma Ramamurthy’s take: Prepare the required quantity fresh when needed!!

Dish type: Spice Powder

Time required: 30 min

Yield: 1500 gms (approx.)

Ingredients

Bengal gram dhal       250 gms

Coriander                  1000 gms

Methi seeds                1 tsp

Red chillies                 200 gms (use both varieties – Byadagi and Guntur in equal measure)

Cinnamon                   4 pieces (each piece – one finger length)

Turmeric                     2 tsps

Curry leaves               1 bunch

Directions

Dry fry each of the ingredients separately in a thick iron  kadai on low flame till they change colour.  Ensure they are not over roasted since they should not turn black in colour.  

Transfer each of them to a plate after dry frying. Allow them to cool well.

Grind them to a fine powder. For better shelf life store it in a completely dry air tight container.

Tete a Tete

Red chillies alone can be fried using just a drop of oil.

To make 1 litre of sambar, approx. 2 tbsps of sambar powder is required.

For longer shelf life of any spice powder it is advisable not to include dry coconut while making powder. Instead it is better to grind dry fried dry grated coconut with just the required quantity of spice powder used while preparing the dish.

Alternatively raw grated coconut can be used for grinding with this powder while making sambar.

1 fistful of red chillies = approx. 20 nos. = approx. 50 gms

Other recipes contributed by Smt. Lalithamma Ramamurthy:

Menthyada Hittu (Fenugreek Powder)
Rasam Powder
Vangibath Powder
Greens Chutney (Pulgura)
Citron Lime Sauce (Heralekayi Gojju)
Hasi Majjige Huli (Sambar variety using yogurt)

Also view in this blog:
Pepper Rasam Powder
Menthyada Hittu (Spice Powder for Idli/Dosa)

Recipes viewed here are a part of  "Mangala's Potluck" section in this blog