Showing posts with label Spicy Powders. Show all posts
Showing posts with label Spicy Powders. Show all posts

Oct 1, 2013

Homemade Madras Curry Powder


Curry powder is a spice mix of widely varying composition based on South Asian cuisine. Curry is a word invented by the British back when they ruled India.

Making your own curry powder gives you the opportunity to get exactly the combination of flavors you want .  This is my own version of curry powder . I love this Curry Masala Powder flavor a lot and i used to add it in most of my potato fries and veggie pirattals. 

The recipe below has a small yield but you can easily double it if you'd like to  keep some on hand.

Ingredients:

Dry Masalas
Coriander seeds       -              4 tbsp.
Fennel seeds                          2 tbsp.
Cumin seeds                          2 tbsp.
Fenugreek seeds                     1/4 tsp .
Nutmeg                                 ½ no
Cloves                                    5 no
Bay leaves                              2 no.
Curry Leaves                           1/4 cup
Powderstring
White Pepper Powder              1 tsp.
Dry Ginger powder                 1 tbsp.
Turmeric Powder                    1 tbsp
Pav Bhaji masala powder        1 tbsp.       

Method:
  • Toss all the dry spices onto a dry pan and heat over medium heat till aroma comes out. Watch very carefully that the spices don’t burn. Constant stirring is important.
  • In the same pan, toss in the curry leaves, until they crisp up, and start turning brown around the edges
  • Once the spices are toasted, separate out the nutmeg. Use a micro plane or fine grinder to grate the nutmeg.
  • I did not roast turmeric, ginger powder, white pepper powder and Pav bhaji powder simply added it while grinding.
  • Grind the rest of the spices using a spice grinder, Add  the grated nutmeg in it. Mix well.
  • Store it in an air tight container.

 

Jun 26, 2013

Kuzhambhu Powder – 2 (Sāmbhar Powder – Chettinadu style)


This Simple recipe from my Madapalli.  This powder can be used for Sāmbhar, Poricha Kuzhambu, and varuvals.

Ingredients
Byadagi chilies              -     1 cup  
Long Red chilies                  2 cup
Coriander seeds                  2 cups   
Bengal gram -                     ¼ cup   
Tuvar dhal -                        ¼ cup   
 Black Pepper -                     3 tbsp.
Fenugreeks                          2 tsp.
Jeera                                 3 tbsp. (50 gms)
 Fennel seeds (Sombhu)      3 tbsp.
 Raw rice                             ½ cup
Hing katti                            5 no.
Curry leaves                       1/8 cups

Method 
  • Dry the red chilies in the sun.
  • Dry roast all the ingredients separately.
  • Mix all the ingredients together and fine grind them into nice powder.
  •  Store it into an airtight container.


Mar 7, 2012

Podimas Powder

You can use this powder to make any kind of Podimas, and stuffed vegetable fries.

Ingredients

• Coriander seeds                                – 1/4 cup
• Bengal gram / Channa dal                   – 6tbsp
• Urad dal                                           – 4 tsp
Black Pepper                                        -1 tsp
• Cumin Seeds                                   – 1 tsp
• Dry Coconut                                    –1/2 cup
• Red Chillies-                                     20 no (according to spice level)
• Salt                                              – to taste
• Oil                                                1 tbsp
• Curry leaves                                  – a few
• Asafetida                                      – ¼ tsp
Preparation:
  • Roast all above ingredients in oil. Grind them coarsely in a mixer. Store it in an air tight container.
  • Use this powder to make Stuffed Kathirikai, Green banana Podimas.


Feb 3, 2012

Sathuamuthu Powder (Rasam Powder) 2


This is my sister Jayathy’s recipe.  

Ingredients:
Tovar Dhal   -            2 cups
Black Pepper -           ½ cup
Cumin Seeds             ½ cups
Red Chilies –              2 ½ cup
Curry Leaves –           1 /2 cup

Method:
  •  Heat the frying pan, dry fry only the curry leaves.
  • Mix all the ingredients and grind it into a coarse powder (Do not grind them as very fine powder)
  • Store the powder in an air tight container and use it for making Saathuamuthu.


Mar 6, 2011

MYSORE RASAM POWDER

Ingredients:
Coriander seeds                            – 500gm
Red chilies                                   – 750gm
Fenugreek seeds                             – 75gms
Urdh dal                                      -100gms
Jeera                                          -100gm
Hing                                             – 2 tsp
Curry leaves                                 – 1 cup
Oil                                                 - 1 tsp

Method:
Roast all above ingredients in oil.  Grind them coarsely in a mixer. Store it in an air tight container.

Mar 1, 2011

Bisi Bela Bath Powder

Ingredients
Channa dal (Bengal Gram)                   – ½ cup
Urad dal                                             -1/2 cup
Coriander Seeds                                 – 4 tsp
Jeera                                                    – 2 tsp
Fenugreek seed                                   – 1tsp
Red chillies                                           – 15 no
Cinnamon –                                      3’’ (broken into pieces)
Elachi                                                -2
Cloves                                              – 2
Turmeric Powder                               – ¼ tsp
Peppercorn                                      – ½ tsp
Grated coconut                                  – 1 cup
Oil                                                   – for frying

Method: 
  • Roast all the above ingredients and grind to a coarse powder in a coffee grinder. Store in a airtight container.



Feb 23, 2011

Chaat Masala

Ingredients:
Coriander seeds                                    - 1/4 cup
Cumin Seed                                         - 1/4 cup
Red chilies                                           - 1/4 cup
Amuchur powder                                 - 1/4 cup
white pepper powder                             - 1tsp
Black Salt                                            - 1 tbsp
Salt                                                     - as required.

Method:
Dry roast the coriander and cumin seeds , black pepper and red chilies.
Mix with the remaining ingredients and powder it.


Feb 13, 2011

Iyengar Sathuamuthu Powder (Rasam Powder)

Ingredients:
Coriander seed                                                3 cups
Toovar Dal                                                      1 cup
Red chillies                                                     3 cup
Black Pepper                                                   1 cup
Turmeric root (dry) – 8 no OR Turmeric Powder     2 tbsp
Jeera                                                              ¼ cup
Hing bar (Katti Perungayam)                              2 small bars
Curry leaves                                                    1 cup

Method:
  • Dry roast all ingredients separately. Or dry them in hot sun for 2 days except Hing.
  • Mix all the ingredients and grind it into a coarse powder (Do not grind them very fine powder)
  • Store the powder in an air tight container and use it for making Sathuamuthu.



Kuzhambu Podi (Sambhar Powder)



This is my mom’s recipe. She gave me this measurements. 

MY MOM’s Sambhar Podi

Ingredients:
Colorful Red chillies                           - 2 cups
Coriander seeds                                 - 2 cups
Bengal gram (Chenna dal)                   - ½ cup
Toovar dal                                         – ½ cup
Fenugreek                                         – 2 tbsp
Black Peppercorns                                – ¼ cup
Turmeric Roots (Dried) - 50 Gms or Turmeric powder – 3 tbsp


My Aunt Sundari makes very good Sambhar powder. Her method is this:

Ingredients:

Kundu Millghai Vatral (Red chillies)             – 1000gm
Coriander Seeds                                      – 750 Gms
Toovar dal                                              – 200 Gms
Chenna dal                                            – 150 Gms
Black Peppercorns                                   – 50 Gms
Fenugreek                                                – 50 Gms
Turmeric                                               – 150 Gms

Both the Method:
  •  Dry roast all above ingredients separately or dry them in hot sun for 2 days.
  • Mix all the ingredients and make it into a fine powder.
  • Store the powder in an air tight container and use it for making Sambhar or Kuzhambu.



Feb 5, 2011

Paruppu Podi

Ingredients:
Thoor dal-                                3/4 cup
Chenna dhal                              – 1 tbsp
Masoor dhal                             – 1tbsp
Black Pepper                            – 1 tbsp
Whole Red chili                          – 2 no
Hing                                       – ¼ tsp
Salt                                       – to taste

Method:
  • Dry fry all dals , peppers  and chillies separately.
  • Dry grind all above ingredients  together with salt and Hing.
  • Grind very finely. Store it in airtight containers.




Feb 1, 2011

Vatral Kuzhambu Powder

Ingredients:
Coriander seeds                       - 1 cup
Red chili                                 – 3/4 cup
Toovar dhal                             - ½ cup
Bengal gram                              – ¼ cup
Black Pepper                             – 3 tbsp
Jeera                                          – 1 tbsp
Fenugreek seed                              – 1 tbsp
Turmeric powder                             – 1 tsp
Curry leaves                                - 2 tbsp

 Method:
  •  Dry fry all above ingredients (except Jeera and turmeric powder) separately.
  • Grind all with turmeric powder, Jeera very nicely.
  • Store it in an airtight container.
  • Use this powder to make vatral kuzhambu.


Jan 10, 2011

Spiced Curry Leaves Powder

In South India, our everyday traditional food is incomplete without spiced podis. These powders are an essential food item in the dining table. This podi are very useful, when you want to make a quick lunch, all you need is steamed rice and ghee, pappad as a side.
This podi is aromatic, healthy, nutritious and tangy flavor. You can store this in airtight container for few months.

Ingredients:

Curry leaves                                       - 2 cups
Urdh dha                                         l – 2 tbsp
Bengal gram                                    - 1 tbsp
Tovar dhal                                         – 1 tsp
Tamarind                                      – 1 small lemon size
Black pepper                                    – 2tsp
Red chillies                                      - 10 nos
Cumin seed                                     – ¼ tsp
Coriander seed                                 – 1 tsp
Hing                                                      - 1 tsp
Oil                                                           – 1 tsp
Salt                                                         to taste

Method:
  • Clean and wash the Curry leaves. Heat the oil and toss the leaves fry them till they are crispy and roasted. Keep aside.
  • Heat the oil and fry dhals separately till they turn red. Don’t burn them. Keep aside.
  • Fry the tamarind and keep aside
  • Dry fry the cumin seed, coriander seed and black pepper in medium heat for 2 minutes and keep aside.
  • Heat the oil and fry the red chillies for 2 minutes and keep aside. Turn off the heat and cool all the ingredients.
  • Once cooled, grind the dhals coarsely then add cumin, coriander seeds, Hing, red chillies, tamarind and grind them
  • Then add the curry leaves and grind everything together to a coarse grind. Store it in an airtight container.
  • Serve with steamed rice and pappad.

Mulaghai Podi / Spicy Gun Powder

Most of the Tamil homes prepare this powder and preserve it in airtight container. This powder is served usually with any tiffin items like idli, dosa, or adai. You can make this powder less or more spicy When I was in Cochin my neighbor Iyengar Mami, gave me this measurement.

Ingredients:

Urdh dhal                             - 1 cup
Chenna dhal / Bengal gram       1 cup
Dry Red chillies                    - 2 cups
Asafoetida                           - 1 tsp
White Ellu                              - ¼ cup
Oil                                      – 1 tbsp
Salt ( rock salt)                      as you need

Method:


  • Heat the wok and dry fry the white Ellu . Keep aside.
  • Heat the oil in wok and fry dhals separately, till golden brown color.
  • Add Asafetida fry for few minutes. Keep aside.
  • Add red chillies in the wok and fry the chillies till that color changes and aroma comes out. ( Flame should be in low).
  • Cool the roasted ingredients and grind coarsely in a mixer.



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