| Spice
Powders |
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South Indian spice powders for making various
South Indian vegetarian specialties
These recipes are mainly for preparations from the state of Andhra Pradesh
which is famous for very hot food! These are the "magic powders" my
mother uses to turn any dull meal into a feast. A tea-spoon of these powders
added to the cooking can turn any novice cook into an expert! When you make
these powders store them in the refrigerator for retaining freshness for up to
one year!
Kura Podi (Curry powder)
1 cup channa dal (also called Bengal gram and senaga pappu in my language:
telugu)
1/2 cup urud dal (mina pappu)
10 large red chillies
1/4 cup coriander seeds (dhaniyalu)
pinch asafoetida
Fry all ingredients in a small amount of oil (tea spoon)on low heat. Once the
fried mixture is luke warm transfer contents to blender and add a table spoon of
salt and grind to a fine powder. Store in jar such as empty yogurt can in
refrigerator.
Sambar Podi (Sambar powder)
1 cup channa dal
3/4 cup coriander seeds
10 large red chillies
1 tea spoon black pepper (whole)
1/4 tea spoon fenugreek
pinch asafoetida
Fry ingredients in a tea spoon of oil on low heat and powder the fried stuff
in blender when luke warm to a fine powder.
Charu Podi (Rasam powder)
Take 1 cup coriander seeds, 1/2 cup cumin seeds, 1/2 cup black pepper (whole)
and powder them without oil or frying. This need not be stored in refrigerator.
Rasam is a thin broth that can be drunk as soup or eaten with rice. It is
rather spicy and makes a nice hot drink with a warm sensation from the spices.
Pacchadi Podi (hot chutney powder)
1 table spoon fenugreek seeds
20 large red chillies
1 table spoon mustard seeds
1/4 tea spoon Asafoetida
1 table spoon salt
Fry all ingredients except salt in a little oil (tea spoon) on low heat .
When luke warm grind with salt to a fine powder.
This powder is used to make all kinds of chutneys with tomatoes, egg plant,
raw tamarind, cucumber, etc.
Pulusu Podi (Sweet "soup" powder)
2 table spoons fenugreek seeds
20 large red chillies
1/2 tea spoon black pepper (whole)
1/4 tea spoon Asafoetida
1/2 tea spoon coriander seeds
Fry all ingredients in a tea spoon of oil on low heat. When lukewarm grind to
a fine powder.
This is used to make something like sambar except that you add a lot of sugar
and tamarind to give a sweet & sour soup. A speciality is one form where you
add sweet potato, potato, pumpkin and anyother vegies like carrots, green beans,
etc.
Masalas
Rasam Masala
Masala Ingredients
Black Pepper 1 tbsp.
Chana Daal seeds 2 tbsp.
Coriander Seeds 2 tbsp.
Red Chillies 4-5
Asafoetida (optional) 1 tsp.
Coconut (grated) 3 tbsp.
Ghee 2 tbsp.
Preparation
Roast black pepper, chana daal, coriander, and asafoetida. Add chillies when daal starts getting red. If using dry coconut, soak it in a little water. Blend the daal mixture and coconut until the
paste is fine. Keep aside.
Sambar Masala
Masala Ingredients
Methi (Fenugreek) 1 tsp.
Chana Daal seeds 2 tbsp.
Coriander Seeds 4 tbsp.
Red Chillies 4-5
Asafoetida (optional) 1 tsp.
Coconut (grated) 3 tbsp.
Oil 3 tbsp.
Preparation
Roast methi, chana daal, and asafoetida.
Add chillies when daal starts getting red.
If using dry coconut, soak it in a little water and blend the daal mixture and coconut until
the paste is fine. Keep aside.
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