Ghia Chana Kootu



Ingredients


MainSpicesTadkaGeneric
1 medium Bottle Gourd1 pinch Turmeric1 tsp Mustard SeedsOil
1 cup Chana Dal2 tbsp Grated Coconut3 tsp JeeraGhee
4-6 Dry Red Chillies1 tsp Urad DalSalt
1 tbsp Rice flour1 tbsp grated Ginger
1 pinch Hing
4-6 Curry leaves
Fresh Dhania




Method
Peel, wash and cut the Ghia into 1-inch cubes.
Pressure cook the Ghia and the Chana Dal with a pinch of turmeric and some salt in 3 cups of water for about 1-2 whistles.
In a pan, add a tsp of oil and roast 2 tsp Jeera.
Add the dry red chillies and roast until medium dark.
Grind this into a fine paste along with the coconut and rice flour and 1/2 a cup of water.
Add about 2-3 tsp of ghee to the pan and splutter the mustard seeds in it.
Add a tsp of Jeera, Urad Dal, Hing, Curry leaves and grated ginger.
Cook until golden brown and add the coconut paste to this tadka. Cook for a minute or two until the coconut paste starts to boil.
Add the Ghia and Chana Dal along with its water to this and boil for a few minutes.
Season with fresh Dhania and serve.
We can also add peas and carrots to this kootu to make it more colourful.


Notes: This kootu can also be made with white pumpkin instead of ghia.

Chenai Masiyal

Ingredients

MainSpicesTadkaGeneric
1/2 lb Yam1 Pinch Turmeric1 tsp Mustard SeedsGhee
1/4 cup Split Moong Dal1 tbsp Grated Ginger1 tsp JeeraSalt
1 medium Tomato3-4 Slit Green Chillies1 tsp Urad Dal
1 Lemon1 pinch Hing
4-5 Curry Leaves
Fresh Dhania

Method
Peel and cut the yam into 1 inch cubes.
Pressure cook the yam along with the plit yellow moong dal for about 4 whistles.
In a pan, add 2-3 tsp of ghee and plutter the mustard seeds.
Add the Jeera, Urad Dal, Curry leaves, slit green chillies and Hing and roast until golden.
Add the turmeric, salt and tomatoes and cook for a few minutes until mushy.
Lightly mash the dal/yam with a splatula and add this to the pan along with a cup of water.
Bring it to a boil.
Turn off the heat and mix in the juice of 1 medium lemon.
Season with Dhania leaves and serve.

Jeera Aloo

Ingredients

MainSpicesTadkaGeneric
3-4 Large Potatoes1 Pinch Turmeric2 tsp JeeraOil
1 small Onion3 Slit Green Chillies1 inch HingSalt
7-8 Peanuts (Optional)4-6 Curry Leaves
Fresh Dhania

Method
Finely chop the onions.
Pressure cook the potatoes for about 2 whistles and cool completely. Chop into 1 inch cubes.
In a skillet, add 2-3 tsp of oil and let the jeera splutter and roast until dark.
Add the curry leaves hing and turmeric.
Add the onions and saute until translucent.
Add salt and toss in the cooked potatoes. Cook until well roasted on all sides.
Season with fresh Dhania and serve.
Peanuts can be added while cooking the onions to add a little crunch to the recipe.

Aloo Capsicum

Ingredients

MainSpicesTadkaGeneric
2 Large Potatoes1 pinch Turmeric1 tsp JeeraOil
2 Large Bell Peppers1 tsp Red Chilli Powder3-4 Curry LeavesSalt
1 tsp Aamchur1 pinch Hing
1 pinch Kitchen King

Method
Peel the potatoes and cut them into 1 inch cubes.
Cut the Bell peppers into a similar size.
Cook the potatoes for about 3-4 minutes in the microwave. They should be only half cooked here.
In a skillet, splutter the jeera in 2 tsp of oil and when dark, add the hing and curry leaves.
Add the bell peppers and saute for 2-3 minutes before adding the potatoes..
Add the salt, turmeric, red chilli powder, amchur, and kitchen king.
Toss until the vegetables are well coated.
Cook on medium heat until the potatoes get well cooked.
Serve hot with Rotis.

Potato Roast



Ingredients

MainSpicesTadkaGeneric
3-4 Large Potatoes1 tsp Red Chilli Powder1 tsp Mustard SeedsOil
1 tsp Dhania Powder1 tsp Urad DalSalt
1 pinch Turmeric1 pinch Hing
1 tbsp Rawa4-6 Curry leaves




Method
Pressure cook the potatoes for about 2 whistles and let them cool completely.
Cut into 1 inch cubes.
In a wide skillet, add 2-3 tsp of oil and let the mustrad seeds splutter.
Roast the Urad Dal until golden brown and add the hing and curry leaves.
Turn off the heat and add the rawa, salt, turmeric, Red Chilli and Dhania powder and saute in the oil for a minute.
Turn the heat back on and add the potatoes and toss them to coat the masala on all sides.
Leave this on a simmer for 10-15 minutes tossing every few minutes until all sides are roasted well and crisp.
Serve hot with Rice or Rotis.

Lemon Rasam




Ingredients


MainSpicesTadkaGeneric
1 large Tomato1 pinch Turmeric1 tsp Mustard SeedsGhee
1-2 Fresh Lemons1 tsp Grated Ginger1 tsp JeeraSalt
1/4 cup Yellow Split Moong Dal2 Slit Green Chillies1 pinch Hing

1/2 tsp Rasam Powder4-5 Curry Leaves

TamarindFresh Dhania

Method
Pressure cook and mash the Moong Dal
Finely chop the tomatoes.
Make a very light and mild extract of tamarind in about 4 cups of water.
If using ready-made extract, use about 1/2 tsp only.
In a pot, add 1 tsp ghee and add the split green chillies. Roast for half a minute and add the grated ginger and chopped tomatoes.
Saute for a couple minutes until the tomato gets mushy.
Add the tamarind water, turmeric, salt, rasam powder and bring to a boil.
Once boiled, set it on a medium simmer for about 10 minutes and let it froth at the rim.
Add the mashed Moong Dal to this and boil for a minute.
Switch off the stove and add the juice of 2 lemons.
In a skillet, add 2 tsp ghee and splutter the mustard seeds in it.
Add jeera, hing and curry leaves and roast well.
Add this tadka to the rasam, season with fresh Dhania and serve.

Notes
Boiling the rasam after adding lemons brings in a bitter taste. Make sure the heat is turned off before adding the lemon juice.
Let the Rasam sit for about 15-20 minutes before serving. This lets the tanginess of lemon juice set in well and makes it very flavourful.

Keerai Masiyal



Ingredients

MainSpicesTadkaGeneric
1 Bunch Spinach1 Pinch Turmeric1 tsp JeeraOil
2-4 Mor Milagai (OR)Salt
2 Dry Red Chillies

Method
Wash the spinach 2-3 times and roughly chop the bunch.
Boil this spinach in 1 and 1/2 cups of water adding a pinch of turmeric and salt.
Once boiled, let it cool for a few minutes and puree it in the food processor.
Splutter the Jeera in a tsp of oil and roast the Mor Milagai/ Red Chillies until dark.
Season the spinach puree with this tadka and serve.

Arechuvitta Sambar

Ingredients

MainSpices/TadkaGeneric
1/2 lb Pearl Onions (OR)1 tsp Mustard SeedsGhee
1/2 lb Mixed Winter Vegetables6-8 Curry LeavesSalt
2 medium Tomatoes1 pinch Hing
1 cup Tur Dal1 tbsp Dhania Seeds
1 tbsp Chana Dal
6-8 Dry Red Chillies
1 tsp Methi Seeds
3-4 tbsp Grated Coconut
1 pinch Turmeric
1 tbsp Jaggery
Tamarind
Fresh Dhania

Method
Pressure cook and mash the Tur Dal.
Roast the Chana Dal, Dhania Seeds, Methi Seeds, Dry Red Chillies for a couple minutes until they are golden brown and lose the raw smell.
Grind this along with the coconut and 1/2 cup water to make a fine paste.
Take a lemon sized ball of tamarind and make an extract with about 4 cups of warm water.
The sambar can be made either with just pearl onions or a mix of winter vegetables like Okra(Bhindi), Eggplant (Baingan), Squash, Pumpkin, Bell Peppers,etc.
Peel and wash the pearl onions or use frozen ones.
Chop the tomatoes into 1 inch pieces.
In a pot, add 2-3 tsp of ghee and let the mustard seeds splutter.
Add the curry leaves and hing.
Add the vegetables and saute for about 5 minutes.
Add the tamarind water, coconut paste, jaggery, turmeric and salt and bring to a boil.
Once it boils, set on a medium simmer for about 12-15 minutes until all the begetables are well cooked and tender.
Add the mashed Tur Dal and boil for a minute or two.
Season with fresh Dhania and serve.

Stuffed Capsicum

Ingredients

MainSpicesTadkaGeneric
4 Large Bell Peppers3 pc Green Chillies1 tsp JeeraOil
3 large Potatoes1 tsp grated Ginger.3-4 Curry LeavesSalt
1 medium Onion1 clove Garlic1 star Anise
1 medium Tomato1 tsp Red Chilli Powder1 pc Moti Elaichi
1 cup Grated Paneer1 pinch TurmericFresh Dhania leaves.
1 bunch Scallions1 pinch Hing
1/2 cup Peas1 tsp Aamchur
1/2 cup Corn1 tsp Garam Masala
1 tsp Kitchen King

Method
Choosing bell peppers of different colors makes this dish extremely colorful and appetizing.
Wash the bell peppers cut the head of each one. Scoop out the seeded core to make room for stuffing.
Steam each bell pepper for about 6-8 minutes in the microwave with a little water. You can cook 2-3 at a time depending on the size of the microwave.
Pressure cook and mash the potatoes.
Finely chop the onion, garlic and green chillies. Slice the tomato into thin discs.
In a skillet, add 2-3 tsp of oil and let the Jeera splutter. Add the curry leaves, anise, elaichi, ginger, garlic, green chillies and onion one by one.
Saute until golden brown.
Add the peas and corn.
Add the salt, red chilli powder, turmeric, hing, aamchur, garam masala and kitchen king and saute until the raw smell disappears.
Switch off the stove and mix in the mashed potatoes to the onions, peas and corn until well blended.
In each bell pepper, fill in 2 tbsp of the potatoes, a layer of grated paneer and a slice of tomato repeating until it is well packed.
Try to get at least 2-3 sets of layers in each bell pepper.
Grease a baking pan and set the bell peppers upright on it. Spray with some cooking oil/olive oil.
Bake in a pre heated oven at 400 degrees for 18-20 minutes. The skin on the bell pepper should start to wrinkle and brown and the tomato on top should appear dry and crisp.
We can also bake some french beans/broccoli on the side in the same oven to make it more nutritious and colorful.
The baking can also be substituted with pan cooking.
In a pan, add 3-4 tsp of oil and cook the bell peppers one by one making sure all sides are cooked well to almost crisp and the skin starts to brown and wrinkle.
Turn the peppers upside down to make cook the top. If the peppers are packed well and tight, they won't break in the pan.
Once it is taken out of the oven/pan, we can sprinkle some more grated cheese/paneer on top and let it melt in the heat for a minute or two.
Garnish with Dhania and serve.

Mendiya Morkuzhambu



Ingredients

MainSpices/TadkaGeneric
1/2 lb Okra1 tsp Methi seedsCooking Oil
1 small Tomato4-6 Dry red ChilliesCoconut Oil
1/2 cup Grated Coconut1 tbsp Chana DalSalt
2 cups Yoghurt (OR)1 pinch Turmeric
3 cups Buttermilk1 tsp Mustard Seeds
1 tbsp Sour Cream1 pinch Hing
4-6 Curry Leaves
Fresh Dhania




Method
In a skillet, roast the Chana Dal, Methi seeds, Dry Red Chillies in 1-2 tsp oil until medium dark.
Grind this along with the coconut and 1 cup water into a fine smooth paste.
Chop the tomato into 1 inch pieces.
In a pot, add 1 tsp of oil and saute the tomato for a couple of minutes.
Blend the smooth coconut paste along with 1/2 a cup of water and add to the pot.
Add turmeric.
Once it boils, set on a simmer.
In a bowl, blend the yoghurt and sour cream with 1 cup water to a smooth consistency.
If using buttermilk, do not add water.
Add this yoghurt mix to the simmering coconut paste and cook for just a couple of minutes on a low flame.
This need to be stirred continously so the yoghurt doesn’t separate.
Switch the stove off as soon as small bubbles start to form. Do not boil. Add salt.
Chop the okra into 1-inch pieces.
In a skillet, add 3 tsp of coconut oil and let the mustard seeds splutter.
Add curry leaves and Hing.
Add the okra and saute until well cooked and almost crisp.
Add this okra along with its seasoning to the yogurt.
Season with finely chopped Dhania and serve.
Notes:
This Morkuzhambu can be made with different kinds of winter vegetables like Squash, White Pumpkin, etc

Puli Vitta Kootu



Ingredients

MainSpices/TadkaGeneric
1 cup/can Garbanzo Beans1 pinch TurmericGhee
1 large Eggplant1 tbsp Sambar powderSalt
1 cup Tur Dal1 tbsp Vathal Kuzhambu Powder

1 tbsp Tamarind Paste

1 tsp Jaggery

1 tsp Mustard Seeds

1 tsp Jeera

1 tsp Urad Dal

1 pinch Hing

4-6 Curry Leaves

1 tbsp Grated Coconut

Fresh Dhania




Method
Pressure cook the Tur Dal and mash well.
Chop the eggplant into 1/2 inch cubes.
We can use either a can of Garbanzo beans or soak 1 cup of dried beans over night and pressure cook the beans for about three whistles.
If using fresh tamarind, dissolve the a lemon size ball of tamarind about 4-5 cups of water.
If using ready-made paste, dissolve the tamarind paste in 4-5 cups water.
In a pot, add the beans, eggplant and tamarind water.
Add the sambar powder, vathakuzhambu powder, turmeric and salt and bring to a boil.
After boiling for 3-4 minutes, set on a simmer for about 12-15 minutes until the beans and eggplant are cooked soft and tender.
Add the mashed tur dal, mix well and continue to simmer.
In a skillet, add 2 tsp ghee and let the mustard seeds splutter in it.
Add jeera urad dal, hing, curry leaves and roast until medium dark. Switch off the stove and add the grated coconut and saute for 1/2 a minute.
Add this tadka to the simmering pot and switch off the stove.
Season with fresh Dhania and serve.
Notes:
Eggplant can also be substituted for raw plantains in this recipe.
Also, Garbanzo beans can be substituted with Red Chori.

Malai Kofta

Ingredients

MainSpicesGeneric
1 large Onion2 tsp TurmericOil
2 large Tomatoes3 tsp Red Chilli PowderGhee
1 cup Grated Paneer3 pcs Green ChilliesSalt
2 large Potato1 tsp Garam MasalaSugar
Cashew Nuts1 tsp Kitchen King
2 pc Bay Leaf
2 pc Moti Elaichi
Fresh Cream
1 pinch Kasoori Methi
3-4 tbsp Maida
Fresh Dhania
Yellow Food Color

Method
For the Kofta:
Pressure cook or steam and mash the potatoes and mix in the grated paneer.
Add salt, a pinch of turmeric, 1 finely chopped green chilli, 1 tsp red chilli powder and some finely chopped dhania leaves.
Mix all the ingredients into a thick dough and make small balls with the palm of your hand.
Set a whole cashew in the heart of each ball.
Dissolve the maida in about 1/2 cup of water and remove any lumps. Add a pinch of salt.
Heat a cup of oil in a small kadhai for frying the koftas.
Dip each kofta inside the maida mixture and coat all sides. Let it sit in the maida for about 30 seconds.
Slowly drop them one by one into the hot oil. Make sure there is sufficient room in the oil.
Frying too many koftas at once could make them break in the oil.
Once they are fried to a golden brown color, remove and set in a paper towel.
For the gravy:
Finely chop the onions, tomatoes, green chillies.
In a skillet, heat about 2 tsp of ghee or white butter and let the jeera seeds splutter in it.
Add a 1/4 cup of cashews and roast until light golden.
Add the onions, green chillies and a tsp of sugar and saute until it carmelizes.
Add the kasoori methi, Garam Masala Turmeric, Kitchen King, Bay Leaf, Elaichi and 1 tsp Red Chilli Powder and saute until the raw smell disappears.
Add the tomatoes and cook until they are pulpy. Add 2-3 drops of yellow food color and salt.
Simmer for about 5-8 minutes.
Take about 3 Tbsp of this gravy and grind into a fine paste in the processor and add it back to the skillet.
Blend in 3-4 tbsp of fresh cream and boil for just a minute or so.
Drop in the crisp Koftas in to the gravy, season with fresh Dhania and a dash of cream, and serve.

Tomato Rasam



Ingredients

MainSpices/TadkaGeneric
4 small Tomatoes1 tsp Mustard SeedsGhee
2 tsp Tamarind Paste1 tsp JeeraSalt
1 pinch Hing
3-4 Curry Leaves
2 tsp Rasam Powder
1 tsp Jeera powder
1 pinch Turmeric
1 tsp Jaggery
Fresh Dhania

Method
Grind the tomatoes into a fine paste adding 1/2 cup water.
Blend the tomato paste with the tamarind extract (I use Tamicon) and 8 cups of water.
Add Rasam powder, Jeera powder, Jaggery and Turmeric and bring to a boil.
After it boils for 2-3 minutes, set on simmer for about 10 minutes and let it foam at the rim.
Splutter the mustard seeds in Ghee and add Hing, Curry leaves and Jeera and roast until dark.
Add this tadka to the rasam and switch off the stove.
Season with fresh dhania and serve.

Matki

Ingredients

MainSpices/TadkaGeneric
1 cup Moth Beans1 tsp Mustard SeedsOil
1 small Onion2 tsp JeeraSalt
1 pinch Hing
5-7 Curry Leaves
1 tsp Goda Masala
2 Green Chillies
1 clove Garlic
1 tbsp Tamarind Paste
1 tbsp Jaggery
Fresh Dhania

Method
Soak the moth beans over night.
Wash and rinse out the water and loosely tie the beans in a muslin cloth and set in a cool dark place for 2-3 days to sprout.
Finely chop the onion and garlic and green chillies.
In a skillet take 2 tsp of oil and let the mustard seeds splutter.
Add jeera, hing, curry leaves, green chilli, onion and garlic and saute until golden brown.
Add the turmeric, goda masala and some salt.
Make a concentrated extract of tamarind in a cup of water.
Add the tamarind water and 1 tsp of jaggery to the onions.
Alternatively, we can also use ready-made Tamarind Date Chutney to the onions. (About 1-2 tbsp)
Add the sprouts and about 3 cups of water.
Bring to a boil and keep it on simmer covered for about 20 minutes until the sprouts are cooked and tender.
Season with fresh Dhania and serve.
Notes:
The same recipe can be used on Moong Sprouts too.

Ridge Gourd Thogayal

Ingredients

MainSpices/TadkaGeneric
1 lb Ridge Gourd1 tsp Mustard SeedsCooking Oil
1 tbsp Urad DalTil Oil
6-8 Dry Red ChilliesSalt
1 pinch Hing
8-10 Curry Leaves
1/2 cup Fresh Dhania
3-5 pcs Tamarind

Method
Wash the ridge gourd and peel the skin off the ridges. The rest of the skin can stay.
Chop into 1 inch cubes.
In a skillet, add 1 tsp of cooking oil and add the urad dal.
Once it is roasted to a golden color, add the dry red chillies, hing and curry leaves.
Add the gourd, salt, tamarind and dhania leaves.
Cook until soft and tender.
Blend this preparation into a thick coarse paste without water.
The water in the vetable should be sufficient to aid the grinding.
Splutter the mustard seeds separately.
Blend the mustard seeds, the vegetable paste and about 1 tbsp of Til oil and serve.
Notes:
If a little water is added during the grinding process, it still tastes good, but reduces the shelf life of the chutney.
Without water, it can last upto 2-3 weeks in the fridge. With water, about a week to 10 days.

Tomato Thokku

Ingredients

MainSpices/TadkaGeneric
3 lbs Tomato2-3 tsp Mustard SeedsTil Oil
1 tbsp Tamarind Paste1 tsp HingSalt
10/15 Curry Leaves
4 tsp Red Chilli Powder
2 tbsp Sambar Powder
2 tbsp Jaggery
1 tsp Turmeric
1/2 tsp Roasted Methi Powder

Method
Finely chop the tomatoes.
In a wide skillet, add about 3 tbsp of Til oil and mustard seeds.
Once it splutters, add the hing and curry leaves.
Add the tomatoes and tamarind paste and saute for about a minute on high.
Set the heat on medium and cook for about 20 minutes until the tomatoes get very mushy.
Add sambar powder, red chilli powder, methi powder, salt, jaggery and about 3 tbsp of Til oil and mix until well blended.
If you do not have methi powder ready, just roast 1 tsp of methi seeds without oil and finely grind it in a processer.
Set the skillet on a medium simmer and let it cook and lose all its water stirring occasionally. About 30 minutes.
Cook until the oil starts to separate nicely.
Let it cool completely and then store in an air tight container.
This can be stored in the refrigerator for about 3-4 months.
Can be served with Roti, Dosa, Idli, hot steamed rice or bread.
Notes:
Always use a clean dry spoon to keep the chutney fresh.

Podi Pota Sambar


Ingredients

MainSpices/TadkaGeneric
1 cup Capsicum1 tsp Methi SeedsGhee
1 cup Tomato1 tsp Mustard SeedsSalt
1 cup Squash3-4 Curry Leaves
1 cup Tur Dal1 pinch Hing
1 pinch Turmeric
1 tbsp Sambar Powder
Tamarind
1 tsp Jaggery
Fresh Dhania

Method
Pressure cook the Tur Dal until soft and mushy.
Chop the squash, tomato, bell pepper into 1/2 inch cubes.
Take a concentrated extract of the tamarind in about 4 cups of water.
In a thick bottom pan, add 2-3 tsp of ghee and mustard seeds.
Once it splutters, add methi seeds, hing and curry leaves.
Once the methi seeds are lightly browned, add the vegetables and saute.
Cook until the vegetables are about 1/2 cooked.
Add the tamarind water, jaggery, turmeric, sambar powder and salt.
Bring to a boil and simmer for about 10-12 minutes.
Add the mashed tur dal and boil again for a minute or two.
Season with Dhania and serve.
Notes:
This sambar can be prepared with any vegetable like Banana Blossom, Bhindi, Baingan, Raddish, White Pumpkin, Pearl Onions…

Bagala Bhath



Ingredients

MainSpices/TadkaGeneric
3 cups Cooked Rice1 tsp Mustard SeedsOil
2 cups Low-Fat Yoghurt1 tsp Urad DalSalt
1/2 cup 2% Milk1 pinch Hing
1/2 cup Sour Cream3-4 Curry Leaves
1-2 Green Chillies
2-3 Mor Milagai

Method
Mix the rice, milk, yoghurt and sour cream with a spoon or by hand until well blended and creamy.
In a skillet, add 1 or 2 tsp oil and let the mustard seeds splutter.
Add the urad dal and roast until golden.
Add the hing and curry leaves.
Spicing it up with roasted green chillies or mor molagai is optional.
Add this seasoning and some salt to the creamy rice and mix well.
Season with fresh dhania leaves and grated carrot and serve.
Adding some finely chopped cold cucumber to the curd rice tastes great too.

Milagu Kuzhambu

Ingredients

SpicesTadkaGeneric
1 tbsp Tamarind Paste2 tsp Mustard SeedsTil Oil
1/4 cup Rice8-10 Chundakkai Vathal (OR)Salt
1 cup Urad Dal2-3 tsp Manthakkali Vathal
1 cup Whole Black Pepper
1/2 cup Chana Dal
7-8 Dry Red Chillies
1 tsp Turmeric
1 tsp Hing
2 tbsp Jaggery

Method
Roast the Rice, Urad Dal, Pepper, Chana Dal and Red Chillies in til oil until they lose their raw smell.
Towards the end of roasting, add curry leaves and hing.
Wet grind this mixture with about 1/2 cup of water into a medium thick paste.
Take an extract of the tamarind in about 4 cups of water. This has to be pretty concentrated.
In a kadhai, heat about 1 tbsp of Til Oil and let the mustard seeds splutter.
Add the vathals and hing and roast nicely until dark.
Add the tamarind water. This should cause some sizzling.
Add about 3-4 tbsp of the ground masala paste and bring to a boil. (about 5 mins)
Add salt, turmeric and jaggery and simmer for about 20 minutes.
Serve with hot rice and ghee.
Notes:
This masala paste can be made and stored in an air tight container in the freezer for about a month.

Paruppu Podi



Ingredients

Spices
1 cup Tur Dal
3/4 cup Chana Dal
1/4 cup Urad Dal
1/4 cup Whole Black Pepper
1 tbsp Dhania Seeds
1/4 cup Curry Leaves
10-15 Dry Red Chillies

Method
Roast each spice individually for a few minutes until their raw smell disappears.
Grind them together into a very fine powder.
Add Salt to Taste
Store in an air tight container.
Notes:
Always use a clean dry spoon to keep the masalas fresh.

Rasam Podi



Ingredients

Spices
4 cups Dhania Seeds
1/2 cup Chana Dal
1.5 cups Tur Dal
1/2 cup Jeera
1/2 cup Whole Black Pepper
1/2 cup Curry Leaves
Red chilli Powder

Method
Roast each spice individually (except Red Chilli Powder) for a few minutes until their raw smell disappears.
Grind them together into a very fine powder.
Measure the yield.
Measure Red Chilli powder to match qty of the yeild of other spices:
All spice mix = x
Red Chilli powder = x
Mix the Red Chilli Powder with the fine powder.
Store in an air tight container.
Notes:
Always use a clean dry spoon to keep the masalas fresh.

Vathal Kuzhambu Podi



Ingredients

Spices
1 cup Chana Dal
1 cup Urad Dal
1 cup Tur Dal
1 cup Whole Black Pepper
1/2 cup Turmeric
1/2 cup Curry Leaves
Red Chilli Powder

Method
Roast Chana Dal, Toor Dal, Urad Dal, Curry Leaves and Pepper Corns individually for a few minutes until their raw smell disappears.
Grind them together into a very fine powder.
Measure the yield.
Measure Red Chilli powder to half the qty of the yeild of other spices:
All spice mix = x
Red Chilli powder = x/2
Mix the Red Chilli Powder with the fine powder.
Store in an air tight container.
Notes:
Always use a clean dry spoon to keep the masalas fresh.

Sambar Podi



Ingredients

Spices
5 cups Dhania Seeds
1.5 cups Chana Dal
1/2 cup Tur Dal
1/2 Cup Methi Seeds
1/2 cup Whole Black Pepper
Red Chilli Powder

Method
Roast each spice individually (except Red Chilli Powder) for a few minutes until their raw smell disappears.
Grind them together into a very fine powder.
Measure the yield.
Measure Red Chilli powder to half the qty of the yeild of other spices:
All spice mix = x
Red Chilli powder = x/2
Mix the Red Chilli Powder with the fine powder.
Store in an air tight container.
Notes:
Always use a clean dry spoon to keep the masalas fresh.