South Indian Spice Powders
Kura Podi (Curry powder)
1 cup channa dal
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.
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