Sambar Powder (Sambar podi)

I am sure everyone has their own version of making sambar powder at home. This is from my mothers handwritten book. As I've mentioned already, ammas sambar and biriyani is always a hit among our relatives and friends. So thought I should have her sambar powder recipe with measurements here.

Mittu just loves sambar esp ammas sambar be it for idlys or dosas she would literally drink it with a spoon :) For her sake, sambar is on our menu at least thrice a week.

Homemade Sambar Powder Recipe:

Ingredients:

• Coriander seeds – 1.5 cups
• Red chillies – 4 cups
• Fenugreek seeds – 1 tbsp
• Toor dal – 1/4 cup
• Channa dal – 1/4 cup
• Pepper corns – 1/8 cup
• Jeera – 1/8 cup
• Mustard seeds - 1/2 tbsp
• Hing(Perungayam) - a generous pinch (optional)

Method:

1. Dry roast all the ingredients until golden brown separately until it gives a nice aroma.
2. Allow it to cool completely, dry grind it together to a fine powder.
3. Cool it down for few mins then store in airtight container.

My Notes:

• Adjust red chillies according to your spice level 4cups can be increased to 5 cups if you prefer a little spicy.
• Adding hing is purely optional but sure enhances the flavor.

Karuveppilai Podi / Curry Leaves Powder

The only way I can have curry leaves is this curry leaves powder. I've rarely seen people eating curry leaves as such when used in gravies/poriyals and am one of the kind. I know its always been cornered....But knowing the goodness of it, I wanted to make this podi so that we can have it as a accompaniment for rice or even idlis and dosas.

Ingredients:

• Fresh Curry leaves - 3cups
• Urud dal - 1/4 cup
• Channa dal - 1/4 cup
• Hing/Perungayam -1/4 tsp
• Red chillies- 3
• Cumin Seeds - 1 tsp
• Oil - 1tbsp
• Salt - to taste

Method:

1. Wash the curry leaves and allow them to dry in shade.Dry them until there is no moisture.



2. Heat a tsp of oil in a pan, add curry leaves and fry them on medium heat. Keep tossing them around taking care not to burn them. The curry leaves should turn crispy.At this stage transfer to a seperate bowl and keep aside.



3. Now heat the remaining oil, add channa dhal and urad dhal, fry them on medium heat till they are browned. Remove from pan and keep aside.



4. In the same pan add red chillies and fry for 2mins, add cumin seeds and saute for few mins.



5. Switch off and allow them to cool.When all the ingredients are cooled completely, grind it to a coarse powder. Mix in salt, hing and store in airtight container.

Uses of Curry leaves are recognised in all kinds of medical treatments and cooking methods as well. Here are only a few listed down: [Source : Google]

• A liberal consumption of curry leaves is believed to be beneficial in nourishing the roots of the hair thus preventing further hair loss. It is believed that by doing so, premature graying of hair can be stopped.



• The fresh juice of curry leaves are also used as an eye treatment for certain eye disorders, especially in arresting the development of cataract.



• Diabetes due to heredity factors can be cured by eating ten fresh fully grown Curry leaves every morning for three months. It also helps in curing Diabetes due to Obesity due to the weight reducing properties of the leaves.



• When Curry leaves are boiled in coconut oil till they are reduced to a blackened residue, the oil forms an excellent hair tonic to enhance hair growth and helps in retaining the natural pigmentation.



• The curry leaves finds its applications in various fields and areas of diverse effects. The aromatic use for culinary purposes to medical needs and for simple solution of day to day health problems, it caters to a wide area.

I luv it with rice and oil. Occassionally I have it with idlies too :) Try this aromatic and flavourful curry leaves powder.

Idly Milagai Podi / Chutney Powder

I am sure everyone is catching up enthiran fever so am I :) But planning to watch it only this month end.....so that we can hear the dialoges and watch the movie peacefully. Am hearing varied reviews of the movie....whatever it is, the only and main powerful element that makes me go to theater to watch the movie is none other than our SUPER STAR Rajinikanth!! Its been a yr since I visted theaters, the last movie I watched onscreen was Abhiyum Nanum. So am excited and thrilled to watch the first movie in theater with mittu :)

And one more news is : Yay!! finally solved the reader update issue after a 2hr struggle and googling. It seems to be a issue in setting in feedburner.

Idli podi or podi or thool as we call it, plays a vital role in every south indian homes. Lazy?! no side dish at home, this podi comes to our rescue. I am sure each one has their own version and here is mine.....I have tried different versions of this podi but sticking on to this one since a year.

Ingredients:

• Urad dal / Ulutham paruppu- 2 cups
• Channa dal / Kadala Paruppu- 4 tbsp
• Red chillies - 5 to 6
• Sesame seeds - 2 tbsp[optional]
• Grated Coconut - 1 tbsp
• Curry leaves - few
• Hing - a pinch
• Garlic - 8 to 9 flakes crushed
• Salt - as required

Method:

1. Dry roast all the ingredients one by one seperately, except salt, hing and garlic till golden brown and keep aside. Let it cool down.


2. Run the mixie once with cooled ingredients then add raw crushed garlic and salt. Now grind everything to a fine or coarse powder...It depends on ur liking. We like it a bit coarse.


3. Enjoy this podi with nalennai/gingelly oil spread over idlis or dosas.

NOTE : Garlic should not be roasted, just crushed raw and added to grind at the final stage.As the flavour of garlic catches up in the podi very well if done this way. And the color of the podi purely depends on the chilli variety we use, it will be red if we use the kashmiri chilli the ones I used was normal variety this time, but there is no difference tastewise.

I luv idlis with the podis spread on it like the above. If you give an hr or so it tastes so good!! I have tasted MTR, sakthi masala and aachis idly podi but all that was till I tried it on my own. I saw the ingredients on each of them and got my own idea and came out with this flavourful homemade idly milagai podi.

Paruppu Podi (Lentils Powder)

I am looking ahead for a bc week...hope all goes smooth. Have just started baking goodies and serving them for guests. Have also treated few office collegues with my choc cake and pizza....I was so happy to receive their comments :) I was jumping in joy(though not physically;)) when one of my friend said I hate pizzas outside but this home made one is too gud, soft and perfect after tasting my pizza :) So why am I talking abt baking when this post has nothing related to it....here I promise there are more baked goodies coming up few are even low fat versions.

Paruppu podi also called as Lentils powder is very popular in South India. There are so many versions of this podi, have just started to make them at home.All these days was relying on the store bought ones...esp aachi and MTR brand paruppu podis are too gud.

Ingredients:

• Toor dal/thuvaram paruppu - 1 cup
• Red chillies - 2 big ones
• Black Pepper corns - 1 tsp
• Peanuts - 2 tsp [optional]
• Garlic - 6 to 8 flakes
• Salt - as required
• Oil - 1 tsp
• Curry leaves - few

Method:

1. Add oil in a kadai, Roast red chillies and toor dal till toor dal turns light golden brown.


2. Now add pepper corns and peanuts and roast for 2mins.Add curry leaves and roast till it becomes crispy.By this time the dhal would have turned golden brown.


3. At this stage cool down and grind it with salt to a coarse powder, keep aside.


4. Crush the garlic coarsely, add it to the above mixture and grind it again to a powdered texture.


5. Store in an air tight container and use when needed.Mix in rice with ghee / oil and enjoy!!

I have read in a book that adding raw garlic in the final stage gives good flavour of garlic to the podi and enhances the taste too!

Paruppu podi is one of our favourite podi/powder which is eaten as an accompaniment to hot rice or even idlys. I like to have it with hot rice topped with ghee :)

What else do you want on a lazy day....just add this podi and ghee with hot rice and enjoy the taste!!

Pottukadalai poondu podi

This is one of my favourite podis. Podis come handy when I have no mood to cook. I got this recipe from my friend, she used to bring it during college days...Now feeling nostalgic abt those days.

Ingredients
Pottu kadalai - 1 cup
Red Chillies - 3-4 depends on the spicy level
Garlic cloves - 6-8 cloves
1/2 tbsp oil
Salt to taste

The spice level can be totally reduced to make it kid friendly!

Method
1. Add oil to kadai, roast pottukadalai for 3mins, add the above rest and saute till its slighly brown.
2. Remove from flame and allow it to cool.
3. Grind into a slightly coarse powder, Add salt to taste.

This goes well with idlis or rice....Hot idlis + Garlic podi = Bliss!!