Shanthi Krishnakumar's cook book: Powder/Podi

Showing posts with label Powder/Podi. Show all posts

Wednesday, May 11, 2016

ALL PURPOSE KARIYAMUDHU PODI / ALL PURPOSE SPICE POWDER

All purpose curry powder, Karaiyamudhu podi,How to make Kariyamudhu podi,

I am happy to share my secret APP with you. This is a flavourful and aromatic powder which can be used in all dishes and this my APP (All purpose podi). I say it as All Purpose Kariyamudhu Podi (APKP). Click here for Kariyamudhu podi version 1. Karamudhu podi can be done in many ways. I will post some other versions in the coming days.

Kariyamudhu podi version 2:

INGREDIENTS:

Coriander seeds - 1 cup
Chenna dal - 8 teaspoons
Methi seeds - 2 teaspoons
Pepper - 1 teaspoon
Dry red chillies - 16
Curry leaves - 3 strands
Salt - to taste
Asafoetida - a small piece or hing powder -1/4 tsp.
Oil - 2 teaspoons

METHOD:

Heat a spoon of oil in a kadai and fry chillies without burning. Keep aside. In the same pan, using drops of oil, fry other ingredients one by one separately until golden brown. Powder coarsely in a mixie alongwith salt. The texture should be coarse as shown in picture. Store in an air-tight container.

This powder can be used in sambhar, instead of grinding the paste, you can use this in arachuvitta sambhar and arachuvitta vatha kuzhambu, rasam, ennai kathirikkai kuzhambu, podi curry, ennai kathirikkai kariyamudhu(curry), any stuffed vegetable fries like karela, gourds, puliyodharai, puli koottu, kadamba sadham, sambar sadham, bisibele bhath, mixed rice, and many.

Monday, May 2, 2016

Murungai ilai podi

Murungai ilai / Drumstick leaves are known for its medicinal values . It aids in lowering blood sugar, cholestrol, and blood pressure. It is effective in treating anaemia as it is rich in iron. It aids in milk secretion for lactating mothers. Also it has enormous health benefits. You can google for it. To be precise it is nature's multi-vitamin.

HOW TO CLEAN DRUMSTICK LEAVES EASILY?
Many people do not buy these leaves because removing the leaves from the stalk is a troublesome job. To make it easy, just roll the drumstick leaves tightly in a newspaper and leave it overnight. The next day, tap it on the paper and leaves will shed by themselves. Discard the yellow leaves. After tapping like this, few very small stems can be removed easily. Left out tiny stems will stay at the bottom when washing the leaves. This is the easy way to clean drumstick leaves.

Murungai ilai podi (Drumstick leaves powder) can be made with more dhals, but I prefer to have it rich-green coloured, with more leaves, as I like the flavour of leaves to be more than the dhals. A fistful of leaves can be used if you want it like dhal powder. A big bunch of leaves bought will make only 1 or 2 cups after dried.

INGREDIENTS:

Drumstick leaves /Murunga ilai (dried) - 2 cups tightly packed
Toor dhal - 2 teaspoons
Chenna dhal - 1 teaspoon
Urad dhal - 1 1/2 tablespoons
Dry red chillies - 3
Salt - to taste
Oil - 1 teaspoon

METHOD:

Wash drumstick leaves, take just the leaves, discard the stem, pat them in a towel without water and dry it in shade, on a newspaper for a couple of hours.

Heat oil in a pan and fry dhal and chillies until golden brown, transfer it to a plate. In the same pan, dry roast drumstick leaves until crisp and transfer to a plate OR microwave for a few minutes, stirring in between until dry. When cool, dry grind the dhals & chillies first coarsely. Add drumstick leaves and salt and grind to a fine powder. Store in an air-tight container. Tastes awesome with hot rice and ghee. Goes well with idli, dosa and curd rice as accompaniment. You can sprinkle this powder on dosas and eat like podi dosa.

Tuesday, April 28, 2015

VAZHAIKKAI PODI / RAW BANANA POWDER / RAW BANANA PODI

This traditional recipe has a unique aroma and is different from other podis / powders.

INGREDIENTS:

Firm raw bananas - 2
White urad dal - 3 tsp.
Toor dhal - 2 tablespoons
Dry red chillies - 4 or 5
Oil - 2 tsp.
Hing - a generous pinch
Salt - to taste

METHOD:

Select fresh and firm raw bananas.

Roast the bananas on direct flame until completely black. When cool peel the skin and crumble coarsely with your hands.

Heat oil in a pan and fry urad dhal, toor dhal, red chillies until golden brown. Add hing, switch off the stove. When cool grind in a mixie to a coarse powder, add the crumbled bananas, salt and pulse for a few seconds until all mix well.

Mix with hot rice alongwith ghee or gingelly oil. Tastes great when accompanied with milagu kuzhambu or vatha kuzhambu and fried appalam.

Stays good for a week as it is roasted in direct flame.

Wednesday, October 24, 2012

KARAMUDHU PODI / SAAMAN PODI (IYENGAR CURRY POWDER)

INGREDIENTS:

Coriander seeds - 1 cup
Gram dhal - 2 tablespoons
Urad dhal - 2 tablespoons
Dry red chillies - 4 or 5

METHOD:

Dry roast all ingredients till golden brown. Dry grind coarsely and store in an air-tight container.

NOTE: This powder is used for making saaman podi (podi idicha) karamudhu (curry) varieties, in addition to the regular curry powder, to enhance the flavour and taste. Tastes good for curries made with brinjal, capsicum and raw banana.

Wednesday, October 10, 2012

VANGI BHATH POWDER / BHATH POWDER (KARNATAKA STYLE)

Recipe courtesy : My karnataka friend, an energetic and diplomatic lady and a wonderful cook, nearing 70. I have tasted some of her food. Most of her dishes retain the authentic flavour of Karnataka cuisine. I tried it, as mailed by her and needless to say it was awesome.

INGREDIENTS :

Red chillies (Byadgi) - 100 gm
Coriander seeds (dhania) - 75 gm
Channa dal - 50 gm
Urad dal - 25 gm
Cinnamon - 1" piece - 2
Marati moggu - 2
LG Asafoetida (Hing / Perumkayam) - 1/4 tsp.
Dry coconut - 1/2 cup

Oil - 2 tsp.

METHOD:

Fry the ingredients separately to golden brown with little oil in medium flame.

When cool, grind the fried ingredients along with dry coconut to a fine powder. Store in airtight container and use when preparing the bhath.

This powder can be stored in refrigerator for 15 days.

Monday, July 9, 2012

KARIVEPPILAI PODI / CURRY LEAVES POWDER

INGREDIENTS:

Dried curry leaves – 3 cups(tightly packed)

To dry roast:
Toor dhal - 3/4 cup
Urad dhal - 1/4 cup
Black pepper - 1 tablespoon
Dry red chillies - 5 or 6
Salt (as per taste)

METHOD:

Wash well and pat dry the curry leaves. Take a fistful and micro-high for 1 minute. Transfer it to another plate. Repeat the procedure with all the leaves. Dry roast the given ingredients till golden brown. Add salt, dried curry leaves and dry grind in a mixie to a fine powder. Store in an air-tight container. Mix with hot rice, ghee and gingelly oil.

Alternatively, instead of microwaving till dry, you can also heat half a spoon of oil and fry the curry leaves till crisp.

Friday, March 16, 2012

PACHAIMILAGAI PODI (GREEN CHILLI POWDER)

This is a traditional sticky powder, used as a pickle, done during "shraddham" days.

INGREDIENTS:

Green chilli (long) - 2 or 3
Coconut scraped - 3/4 cup
Salt - to taste
Lime - 1/2
Mustard seeds - for tempering
Oil - 1/2 tsp.

METHOD:

Scrap coconut. Roughly chop green chillies. Grind green chillies and coconut alongwith salt to a coarse powder.(DO NOT ADD WATER). Transfer to a bowl, squeeze half a lime and temper with mustard seeds.

This goes well with curd rice. Stays good for 2 or 3 days when refrigerated.

This will be very hot and squeezing the lime juice balances it.

NOTE: GENERALLY, THE FOOD COOKED ON SHRADDHAM DAYS ARE NOT PRESERVED FOR THE NEXT DAY. IT IS SUPPOSED TO BE USED ON THE SAME DAY. HOWEVER, WE CAN MAKE IT ON OTHER DAYS AND REFRIGERATE IT AND USE FOR 2 OR 3 DAYS.

Monday, February 6, 2012

KOTHAMALLI PODI / CORIANDER LEAVES POWDER - VERSION 2

INGREDIENTS:

Coriander leaves - 1 bunch
Tamarind - lemon size
Urad dhal - 3 tablespoons
Dry red chillies - 4 or 5
Dry coconut (kopparai) - 1/2 cup (OPTIONAL)
Salt - as per taste - (approx. 1/2 tsp.)
Hing - 1/8 tsp.
Oil - 2 tsp.

METHOD:

Discard the roots and wash the coriander leaves well. Dry the leaves overnight on a clean towel. Chop the leaves roughly.

In a pan, heat oil and fry chillies and urad dhal to golden brown colour. Transfer to a vessel. In the same pan, fry chopped coriander leaves in a spoon of oil, till it wilts and you get a nice aroma. Keep aside, saute the tamarind for a minute, set aside. Now saute the dry coconut for half a minute, keep aside. Reserve some urad dhal for tempering finally. Blend all these in a mixie to a coarse powder. This goes well with idli, dosas, arisi upma and curd rice. Tastes good with or without dry coconut. This can also be mixed with hot rice and ghee.

NOTE: Stays good for a week and stays for 15 days when refrigerated.

KOTHAMALLI PODI / CORIANDER LEAVES POWDER - VERSION 1

INGREDIENTS:

Coriander leaves - 1 bunch
Toor dhal - 3 tablespoons
Gram dhal - 3 tablespoons
Urad dhal - 3 tablespoons
Dry red chillies - 4 or 5
Salt - as per taste - (approx. 1/2 tsp.)
Hing - 1/8 tsp.
Oil - 2 tsp.

METHOD:

Discard the roots and wash the coriander leaves well. Dry the leaves overnight on a clean towel. Chop the leaves roughly.

In a pan, heat oil and fry all the ingredients (except coriander leaves ) to golden brown colour. Transfer to a vessel. In the same pan, fry the chopped coriander leaves till it wilts and you get a nice aroma. Blend all these in a mixie to a coarse powder. This goes well with idli, dosas, arisi upma and curd rice.

NOTE: Stays good for a week when refrigerated.

Tuesday, July 12, 2011

ANGAYA PODI

This is a powder which cures indigestion and stomach upsets. This powder when mixed with rice & gingelly oil, effectively controls diarrhoea. This powder is also used during post partum period.INGREDIENTS:

Karuveppilai (Curry leaves) - a fistful Pepper - 1/4 tsp.
Cumin seeds - 2 tsp.
Dried Sundakkai vathal - 20
Asafoetida - a pinch
Salt - to taste ( approx. 1/4 tsp.)

Ghee or gingelly oil - 1 tsp. (FOR MIXING WITH RICE)VARIATION: Kandathippili, Sukku (dry ginger), veppampoo (dried neem flowers), manathakkali vathal & coriander seeds can also be included in the ingredients.

METHOD:

Wash the curry leaves, pat it dry and dry roast in a heavy bottomed pan till crisp. Saute continuously. Keep aside.

Dry roast pepper till it splutters. Keep aside.

Dry roast cumin seeds till golden brown. Keep aside.

Dry roast sundakkai till black but should not be burnt.

Add a pinch of asafoetida and little salt. Grind everything to a powder.

HOW TO USE: In cooked rice, put 1 or 2 tsp. of this powder. Heat a tsp. of gingelly oil or ghee and pour over this powder . Mix well and eat.

Monday, April 11, 2011

PICKLE POWDER (SOUTH INDIAN STYLE)

This is a south indian style home - made pickle powder (oorugai podi) which can be used for cut mango pickles, mango thokku, mixed vegetable pickles, & instant aranellikai (small gooseberry) oorugai (pickle).

This can be preserved for 2 months. When refrigerated this can be preserved even for 4 months. Byadgi chillies give rich red colour to the pickle.

INGREDIENTS:

Turmeric powder - 1 tbsp
Byadgi Chillies - 1 cup (tightly packed)
Red Chillies - 2 cups (tightly packed)
Fenugreek - 1/3 cup
Mustard Seeds - 3/4 cup

METHOD:

Dry roast each ingredient separately. Be careful not to burn them.

Fenugreek seeds should be dry roasted to golden brown.

Mustard seeds should be roasted till they splutter.

Grind everything in a mixie to a fine powder. Store in an airtight container and use when needed while making instant pickles.

NOTE: Chillies can also be roasted in a spoon of oil. If using oil, the shelf life decreases and can be preserved for only a month.

Thursday, February 24, 2011

ELLU PODI (SPICE & SALT VERSION) / SESAME SEEDS POWDER

This podi(powder) is used for ELLORAI done on maavilakku day. Tastes the best when mixed with hot rice and ghee. I have used black sesame seeds. White sesame seeds can also be used.

INGREDIENTS:

Black sesame seeds - 1/4 cup
Urad dhal - 1 cup
Dry red chillies - 6
Pepper corns - 1/4 tsp.
Hing - 1/4 tsp.
Salt - as per taste (approximately 3/4 tsp.)
Oil - 1 tablespoon

METHOD:

Soak sesame seeds in water for 10 minutes. Check for mud and dust. Drain the water completely. Keep aside for 5 minutes.

In a kadai, dry roast sesame seeds till it splutters and be careful the seeds should not be burnt. In the same kadai, heat oil and fry the other ingredients till golden brown. Combine all , add salt and dry grind in a mixie to a powder.

NOTE: The seeds splutters after the water is dried. The water gets dried while roasting the sesame seeds and need not pat it dry.

Thursday, February 11, 2010

PUDINA PODI

INGREDIENTS:

Shadow dried mint leaves – 4 cups(tightly packed)

To dry roast:

Toor dhal - 1 cup
Black pepper - 1 tablespoon
Dry red chillies - 3
Salt - to taste

METHOD:

Dry roast the given ingredients till golden brown. Add salt, dried mint leaves and dry grind in a mixie to a fine powder. Store in an air-tight container. Mix with hot rice, ghee and gingelly oil.

Friday, January 29, 2010

THENGAI PODI

INGREDIENTS:

Dry coconut (Kopparai) - 2
Gram dhal - 2 tablespoons
Urad dhal - 2 tablespoons
Dry red chillies - 6
Salt (as per taste)
Oil - 1 tsp.
Ghee - 1 tsp.

METHOD:

Grate dry coconut.

Roast dhal and chillies in little oil till golden brown. Keep aside.

In the same kadai, fry the grated dry coconut in a spoon of ghee till crisp and brown. Be careful not to burn the coconut.

Dry grind the roasted dhal, chillies and salt in a mixie coarsely. Now add the coconut and give it a whip.

Store in an air-tight container. This can be refrigerated and used for fifteen days to one month. Shelf life is one week. Best with hot rice and little ghee.

Sunday, October 11, 2009

KARUVEPPILAI IDICHA PODI

INGREDIENTS:

Curry leaves - 1 cup (tightly packed)
Toor dhal - 1 tsp.
Dry red chillies - 4
Urad dhal - 3 tsp.
Tamarind- 1/2 lemon size
Hing
Salt
Oil

METHOD:

In a kadai, heat a spoon of oil and fry the curry leaves till dry. Keep aside. In the same kadai fry the dhals , chillies and hing till golden brown. In a mixie, first dry grind the curry leaves and tamarind with salt. Now add the dhals and grind to a coarse powder. Mix it with rice alongwith a little bit of ghee and gingelly oil added to it.

Tuesday, August 4, 2009

PUNJABI GARAM MASALA POWDER

This is a very aromatic masala powder and this is the secret that enhances the taste of Punjabi cuisine. Recipe courtesy of garam masala: Santhosh aunty from Punjab.

INGREDIENTS:

Jeera - 100 gm
Pepper - 50 gm
Big Black cardamom - 50 gm
Cloves - 10 gm
Cinnamon - 10 gm
Bay leaves - 5 or 6
Javetri or Jaadhipathiri - 1 flower
Jayphal or Jaadhikkai - 1 no.

METHOD:

In a kadai, slightly roast all the items separately. Grind to a fine powder and store in an air-tight container.

Also see my Aloo paratha(Punjab)

and my Rajma masala (Punjab).

Saturday, April 25, 2009

PARUPPU PODI

INGREDIENTS:

Toor dhal - ½ kg

Black pepper - 25 gms

Dry red chillies - 10-15

Salt (as per taste)

METHOD:

Dry roast all ingredients till golden brown. Add salt and dry grind in a mixie to a fine powder. Store in an air-tight container.

Thursday, April 23, 2009

RASAM POWDER

SATTUMUDHU PODI (RASAM POWDER)

INGREDIENTS:

Turmeric powder - 1 teaspoon
Coriander seeds - 3 cups
Toor dal - 1 cup
Dry red chillies - 1 cup
Pepper - 3/4 cup
Cumin seeds - 1 cup

METHOD:

Keep all ingredients in hot sun and dry grind (in a mixie) to a coarse powder. Store in an air-tight container.

Sambar powder

KOZHAMBU MOLAGA PODI (SAMBHAR POWDER)
INGREDIENTS:
Virali turmeric - 50 gm
Coriander seeds - 3/4 kg.
Toor dal - 1/4 kg.
Gram dhal - 1/4 kg.
Round dry red chillies - 1/2 kg. (without stalk)
Pepper - 100 gm
Methi seeds - 50 gm
Cumin seeds - 100 gm
Mustard seeds - 50 gm
Khus Khus (poppy seeds) - 100 gm
METHOD:
Keep all ingredients in hot sun and dry grind (in a flour mill or mixie) to a fine powder.
Store in an air-tight container.
Note: For smaller quantity, the above ratio can be followed and can be powdered in a mixie.

Wednesday, March 25, 2009

MILAGAI PODI / DOSAI MOLAGA PODI / IDLI MOLAGA PODI

INGREDIENTS:

Dry red chillies - 1 cup
Whole Urad dhal - ½ cup
Chenna dhal - ¼ cup
Mustard seeds - 1 teaspoon
Hing - 1/4 tsp.
Oil - 1 tsp.
Salt - to taste

METHOD:

In a kadai, heat oil and fry the chillies. Keep aside. In the same kadai, fry dhals till golden brown. Allow it to cool.

Powder in a mixie alongwith salt. Store in an air-tight container.

Mix with gingelly oil and use as an accompaniment for idli and dosa.

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