PROCEDURE:-roast them,cool them and grind them coarsly.
store in plastic containers tightly.
HEAT them SEPARATELY.1/2 tsp asafoetida (hing)
Roast them finely,allow them to cool.
grind them to a coarse powder.
cummin-1tsp a pinch of asafoetida (hing)
coriander seeds-1½tsp2 garlic (lehsun) cloves
Grind them(raw) to coarsely.
RASAM POWDER-4(my style)
toor(red gram)dal-½cup 1/2 tsp asafoetida (hing)
dry grated coconut-1tsp
black pepper-1cup(if you don`t like take 1tbsp(pepper)and redchilli(1cup)
Heat oil,roast all ingredients exept chillies,curry leaves.
after done,add red chillies roast for 1 to 2 minutes,before you remove
from the heat mix curryleaves. allow to cool,grind them to a coarse powder. finally just mix grated dry coconut (kopra) before you store in the containers
oil to fry
seasom seeds-2 tbsp
bengal gram dal-½cup1 tsp asafoetida (hing)
salt to taste
roast them to golden brown colour,allow to cool.
Grind them to powder.store it in tight container.
we can store it fresh for 3 weeks.can be used for "dosas"also.
urad dal with cover-3tbsp
salt to taste,oil
seasom seeds-3½tbsp1 tsp asafoetida (hing)
Heat oil,roast all ingredients except chillies.
Remove from the pan,now roast chillies,after done add
above mix and grind them to "sooji"consistancy.
can be used for dosas also!.
IN ANDHRA IT IS CALLED AS "KARAP PODI".
bengal gram dal-1cup1 tsp cloves (laung / lavang)
oil,salt to taste.
FRy red chillies,channa dal sepsrately in oil.let them cool.
grind first chillies,later add channa dal(spare ½ amount).
add pepper and cloves to powder.
add finally spared channadal,and store in aitr tight container.
tamarind-small lemon size
Heat ghee roast chillies,methi seeds and cummin,turmeric
add tamarind cloves fry for a while.
allow to cool,grind them with garlic and curry leaves,salt to
red chillies-1/4 kg
curry leaves-4 twigs
salt to taste
tamarind without seeds-small lemon size
bengal gram dal-1cup
urad dal(no cover)-½cup
cummin-1tsp1/2 tsp asafoetida (hing)
Heat oil in a non-stick pan,roast dhania,red chillies,methi
bengal gram,urad dal.rice,cummin,hing untill it gets a fine flavour.
after done add tamarind and fry it furthur 1 more minute.
spARE SOME OF BENGAL GRAM.allow to cool.
grind them to a fine powder adding salt and coconut powder.
mix spared roasted channadal and store it in air.tight container.
Heat oil,roast dhania and chillies.
roast other ingredients one by one and allow them to cool.
mix all ingredients and grind them finely.
after 3 minutes store them in tight container.
dry coconut powder:-
red chillies-5 or 6
(red chilli powder-3tbsp)
heat oil fry red chillies.remove from heat,takeout chillies from oil.
cool it and grind them with garlic,cummin,salt and coconut.
seasom seeds powder:-
cummin-½tsp salt to taste
oil to fry
Heat oil and fry redchillies and methi seeds,cool them
remove from oil and add other ingredients and grind them
ground nut powder:-
ground nuts--3 cup
salt to taste.oil
Roast the nuts until turned to brown colour.
remove from heat and peel them and cool them.
grind them with roasted chillies in oil(remove oil)
including salt and cummin.
kandi podi(dal powder)
THIS" podi" IS LIKED BY ANDHRA PEOPLE,specially some areas
whenever we don`t get vegetables(in summer.. normally).
It is a good combination with "NEW MANGO PICKLE(AVAKAYA)"
red chillies-7 to 8in nos
salt to taste
Roast all dal separately until you get fine flavour.
roast chillies allow to cool all of them.
grind them coarsely.(must be like semolina consistency)
very good taste if you eat with rice adding with ghee.
garlic-2 in nos
red-chilli powder-3 to 4 tbsp
mix all ingredients and grind to a smooth powder.
store in air-tight container.
Nice combination with mango pickle or rasam with papad.