POWDERS
RASAM POWDER--1
coriander seeds-1cup
cummin-1tbsp
toordal-4tbsp
curryleaves-2twigs
haldi(turmeric)
channadal-2tbsp
red chillies-1cup
blackpepper-2tbsp
little salt
PROCEDURE:-roast them,cool them and grind them coarsly.
store in plastic containers tightly.
RASAM POWDER_2
redchillies-4 cups
coriander seeds-2½cups
channadal-½cup
HEAT them SEPARATELY.
1/2 tsp asafoetida (hing) blackpepper-½cup
cummin-3tbsp
Roast them finely,allow them to cool.
grind them to a coarse powder.
RASAM POWDER_3
toor dal-½cup
red chillies-2
pepper whole-1tbsp
cummin-1tsp
a pinch of asafoetida (hing) coriander seeds-1½tsp
2 garlic (lehsun) cloves Grind them(raw) to coarsely.
RASAM POWDER-4(my style)
dhania seeds(coriander)-1cup
methi(fenugreek)-1tsp
toor(red gram)dal-½cup
1/2 tsp asafoetida (hing) curry leaves-3twigs
turmeric,little salt
dry grated coconut-1tsp
cumminseeds-2tsp
black pepper-1cup(if you don`t like take 1tbsp(pepper)and redchilli(1cup)
oil-1½tsp
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 containersIDLI POWDER(PODI)
red chillies-1cup
oil to fry
urad dal-½cup
seasom seeds-2 tbsp
bengal gram dal-½cup
1 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.
IDLI POWDER
red chillies-4
redgram-2tbsp
urad dal with cover-3tbsp
salt to taste,oil
seasom seeds-3½tbsp
1 tsp asafoetida (hing) channadal-1/4cup
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!.
IDLI POWDER-1
IN ANDHRA IT IS CALLED AS "KARAP PODI".
MADRAS STYLE:-
red chillies-1cup
bengal gram dal-1cup
1 tsp cloves (laung / lavang) black pepper-1tsp
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.
IDLI_DOSA POWDER-2
andhra style:-
red chillies-1/4kg
fenurgreek-1tsp
tamarind-small lemon size
salt,turmeric
cummin seeds-2tsp
whole garlic-1
curry leaves-3twigs
ghee-2½tsp
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
fine powder.
my style:-
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
coconut powder-1½tbsp
cummin-1tsp
1/2 tsp asafoetida (hing) methi seeds-1½tsp
rice(raw)
dhania seeds-150gms
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.
DHANIA POWDER:-
dhania seeds-2cups
red chillies-1cup
channa dal-1cup
urad dal-1cup
salt,oil
garlic-1
ground nuts-1tbsp
hing-½tsp
turmeric-one pinch
Heat oil,roast dhania and chillies.
roast other ingredients one by one and allow them to cool.
(except garlic)
mix all ingredients and grind them finely.
after 3 minutes store them in tight container.
dry coconut powder:-
coconut powder-400gms
garlic-1 whole
red chillies-5 or 6
OR
(red chilli powder-3tbsp)
cummin seeds-1½tsp
oil-1tsp
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:-
seasom seeds-1cup
red chillies-2
fenugreek-1tsp
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
coarsely.
ground nut powder:-
ground nuts--3 cup
red chillies-2
salt to taste.oil
cummin-½tsp
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)"
toor dal-3cups
red chillies-7 to 8in nos
cummin-½tsp
channadal-2 cups
urad dal-1cup
salt to taste
garlic(optional)
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.
chick-peas powder
chick-peas--½kg
garlic-2 in nos
cummin
red-chilli powder-3 to 4 tbsp
salt
mix all ingredients and grind to a smooth powder.
store in air-tight container.
Nice combination with mango pickle or rasam with papad.