Rasam Powder / Rasam podi / Saaru Pudi:



Ingredients

Measurements
(Small quantity)
Measurements
(Medium quantity)
 Dhania / Coriander seeds 4 teaspoons 4 cups
 Cumin seeds / Jeera ¾ teaspoon ¾ cup
 Whole black pepper ¾ teaspoon ¾ cup
 Channa dal / Bengal gram 1 tablespoon 3 tablespoons
 Dry red chillies (as per your taste) 2 to 3 counts
 1 cup

Method: Heat a large kadai and combine all the ingredients. Keep stirring until the content heats up. Turn off heat and keep it aside. Let it cool down completely. Grind together or in batches and mix evenly. Do not grind very finely. Store in dry airtight container. (The ingredients are not roasted well and hence it is hasi podi - meaning , raw powder)

Sambar powder / Sambar podi / Huli pudi:


Ingredients

 Measurements
(Small quantity)
Measurements
(Medium quantity)
 Dhania 3 teaspoons
  ¾ cup
 Channa dal / Bengal gram 1½ tablespoons 1 cup
 Fenugreek seeds / Vendhayam ¼ teaspoon
 3 teaspoons
 Dry red chillies (as per your taste) 3 counts
 1 cup
 Asafoetida powder / Ingu / Perungaayam
 2 pinches
 ¼ teaspoon
 Oil 1 teaspoon
 2 teaspoons

Method: Heat a large kadai and roast dhania in half a teaspoon oil until a good smell comes. Do not over roast dhania. Keep it aside. Heat half a teaspoon oil in the same kadai and roast channa dal until it turns golden brown. Keep it aside. Turn off the heat and add the fenugreek seeds in the hot kadai. Toss it for 10 seconds and take it out. Add it to dhania. Toss red chillies in the same hot kadai for a minute and keep it aside. Grind dhania separately and keep it aside in a large mixing bowl. Grind Channa dal and add it to ground dhania. Grind red chillies with asafoetida powder and add it to the ground dhania and channa dal. Mix evenly. Store in dry airtight container.

Kootu powder / Kootu podi / Kootu pudi:

This powder can also be used for preparing Gojju with Drumstick or Brinjal.


Ingredients

Measurements
(Small quantity)
Measurements
(Medium quantity)
 Channa dal / Bengal gram
 1 tablespoon
 1 cup
 Urud dal / Uluthamparuppu / Udhin bele
 1 tablespoon
 1 cup
 Whole black pepper 1 teaspoon
 ¼ cup
 Asafoetida powder / Ingu / Perungaayam 2 pinches
 ¼ teaspoon
 Dry red chillies 2 counts ½ cup
 Oil 1 teaspoon
 2 teaspoons

Method: Heat half a teaspoon oil in a large kadai and roast channa dal until it turns golden brown. Keep it aside. Heat half a teaspoon oil in the same kadai and roast urud dal until it turns golden brown. Keep it aside. Turn off the heat and add the pepper in the hot kadai. Toss it for 10 seconds and take it out. Toss red chillies in the same hot kadai for a minute and keep it aside. Grind channa dal separately and keep it aside in a large mixing bowl. Grind urud dal and add it to ground channa dal. Grind red chillies with asafoetida powder and pepper  and add it to the ground dhania and channa dal. Mix evenly. Store in dry airtight container.

Gojju Pudi:


Ingredients

Measurements
(Small quantity)
Measurements
(Medium quantity)
 Urud dal / Uluthamparuppu / Udhin bele 1 tablespoon
 1 cup
 Dhania (optional) ½ tablespoon
 ½ cup
 Whole black pepper ¼ teaspoon ¼ cup
 Asafoetida powder / Ingu / Perungaayam
 2 pinches
 ¼ teaspoon
 Sesame seeds  half spoon  1 tablespoon
 Red chillis (as per your taste) 3 counts 10 to 12
 Oil 1 teaspoon 2 teaspoons

Method: Heat a teaspoon of oil in a kadai and add the urud dal. When it turns light brown, transfer it to a large mixing bowl. Heat dhania and sesame seeds in a teaspoon of oil and when good smell comes, add it to the urud dal. Turn off heat and toss the red chillies for a minute and transfer it to the ground dal and dhania. Grind together or in batches with asafoetida powder. Mix evenly. Store in dry airtight container.

Thogiri pudi / Paruppu podi / Dal powder:

1.This powder can be mixed with hot plain white rice with a dab of ghee or oil.


Ingredients

 
Measurements

 Toor dal
 1½ cups
 Horse gram / kollu
 ½ cup
 Pottu kadalai / Split peas dal / Roasted gram
 1 cup
 Whole black pepper
 1 teaspoon
 Dhania 3 teaspoons
 Dry red chillies
 8 to 10 counts
 Asafoetida powder / Ingu / Perungaayam
 ¼ teaspoon
 Salt
 as required
 Oil 2 teaspoons

Method: Heat a teaspoon of oil in a kadai and roast the toor dal until it turns light brown. Transfer it to a large mixing bowl. Dry roast the horse gram until a good smell comes. Transfer it to the mixing bowl. Turn off heat and toss the pottu kadalai,  pepper, dhania and red chillies for a minute and transfer it to the mixing bowl. Grind together or in batches with asafoetida power and add the required amount of salt. Mix evenly. Store in dry airtight container.

2. Paruppu podi

Iddli milagai podi / Chutney powder / Spice powder for iddlis/dosas:


Ingredients

 
Measurements

 Urud dal / Uluthamparuppu / Udhin bele 1 cup
 Channa dal / kalle bela (optional) 1 cup
 Dry red chillies 2 cups
 Asafoetida powder / Ingu / Perungaayam ¼ teaspoon
 Yellu / white sesame seeds
 1 tablespoon
 Salt as required
 Oil 2 teaspoons

Method: Dry roast the sesame seeds for half a minute and keep it aside. Heat oil in a kadai and add the urud dal. When it turns light brown, transfer it to a mixing bowl. Mix evenly. Toss the red chillies in heat for a minute and add it to urud dal. Grind together or in batches with asafoetida powder. Grind sesame seeds separately. Combine ground powder, sesame seeds and salt. Store in dry airtight container.

Palyadha anna podi / Spice powder for mixed vegetable rice:


Ingredients

 
Measurements

 Channa dal / Bengal gram 1 cup
 Urud dal / Uluthamparuppu / Udhin bele ¾ cup or 1 cup
 Dry red chillies 1 cup
 Dhania (optional)
 3 tablespoon
 Cinnamon stick
 1 inch
 Oil
 2 teaspoons

Method: Heat oil in a kadai and roast the channa dal until golden brown. Keep it aside to cool. Heat oil in a kadai and roast the urud dal. Keep it aside to cool. Turn off heat and toss the red chillies, cinnamon stick and dhania. Keep it aside. Grind channa dal, urud dal separetely and transfer it to a large mixing bowl. Grind the red chillies, dhania and cinnamon. Add it to the ground dal. Mix evenly. Store in dry airtight container.