Vallarai Keerai Podi / Brahmi Leaf Podi / Brahmi Leaf Rice Powder / Vallarai Podi / Pennywort Spice Powder - Podi Varieties

Vallarai Keerai Podi

Ingredients

Vallarai keerai / Brahmi / Pennywort - 1 cup ( packed)

( wash fresh vallarai leaves spread it on a towel or plate , dry them inside the house till crisp)

Urad dal with skin - 1/4 cup

Red chillies - 3

Hing - 1/8 tsp

Salt to taste

Oil - a drop

Method

Add a drop of oil and roast the urad dal and red chilies till color changes.

Switch off the stove and add the vallarai keerai, salt , hing and mix.

Cool completely and grind to a fine powder , store it in a clean bottle. 

Add a teaspoon of the podi with little ghee or sesame oil on hot rice mix and enjoy!

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Murungai Keerai Podi Recipe / Murungai Ilai Podi / Moringa leaves Spice Powder / Drumstick Leaves Podi - Podi Varieties

Murungai Keerai Podi

Ingredients

Drumstick leaves / Murungai Keerai - 2 cups

( wash and dry on a towel or kitchen tissue inside the house till crisp)

Salt to taste

Urad dal - 2 tsp

Channa dal - 2 tsp

Sesame seeds - 1 & 1/2 tsp

Coriander seeds - 1 tsp

Pepper - 3/4 tsp

Jeera / Cumin seeds - 1/2 tsp

Red chillies - 4

Hing - 1/4 tsp

Method

Heat a kadai dry roast all ingredients separately except salt . hing and drumstick leaves till light brown.

Switch off the stove and add the drumstick leaves , hing and salt , saute till combined. Let the ingredients cool completely.

Add the roasted ingredients into a mixi jar and grind to a semi smooth powder.

Store it in a clean jar. Mix 1 or 2 tsps of this podi , ghee or sesame oil to hot rice mix and enjoy!

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Jeera Soda / Jeera Soda Masala Powder / Nimbu Masala Soda / How to make Jeera Soda - Summer Special Drink

Jeera Soda

Ingredients

Jeera / Cumin seeds - 1/4 cup

Black pepper - 1/2 tbsp

Black salt / Kala Namak - 1 tbsp (heaped)

Chaat masala - 1 tbsp (heaped)

Method

Heat a pan add the jeera and pepper dry roast till light brown colour.Do not over fry and burn them.

Switch off the stove and let them cool completely.

Take a mixi jar add all the ingredients together and dry grind to a fine powder.

Cool and store it in a clean bottle.

How to make Jeera soda?

Take some lime juice, sugar and needed jeera soda masala powder and mix till sugar dissolves.

Pour cold plain club soda and enjoy chill!

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Kakarakaya Podi / Bitter Gourd Podi / Andhra Style Bitter Gourd Podi

Kakarakaya Podi

Ingredients

Bitter gourd / Kakarakaya - 4 medium size

( wash and cut them into thin circles)

Salt to taste

Turmeric powder - 1/2 tsp

Red chilly powder - 2 tsp ( heaped)

( or add according to the spice level you want)

Jeera - 1 & 1/2 tsp

Putnala pappu / Fried gram dal - 1/2 cup

Dry coconut / Kopra - 1/4 cup

Garlic with skin - 6

Sugar - 1 tsp

Oil - to fry the bitter gourd ( approximately 4 tbsp.)

Method

Take a plate add the sliced bitter gourd little salt and turmeric powder, mix well and leave it overnight.

Next day squeeze out excess water from the bitter gourd and dry it in sun till dry and crisp.

Take a mixi jar add the remaining ingredients and grind to a fine dry powder, keep it aside.

Heat oil in a pan and fry the bitter gourd till light brown on all sides, do not over fry and burn. Switch off the stove and remove to a plate. Once cool slightly crush using your fingers this step is optional.

In the same hot oil add the ground powder and saute ( do not switch on the stove).

Add the fried kakarakaya and mix till combined. Store it in fridge for better shelf life.

Take 1 or 2 tsp. of the podi mix with hot rice and enjoy!

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Ulli Karam Recipe / Onion Karam

Ulli Karam

Ingredients

Thinly sliced onion - 1 large

Garlic - 4

Salt to taste

Red chilly powder -  3 tsp

Roasted whole coriander seeds - 1 tsp

Jeera - 1 & 1/2 tsp

Peanuts - a handful

Curry leaves - few

Oil to deep fry the onions as needed

Ulli Karam

Method

Heat oil in a pan add the sliced onions and a pinch of salt in medium high flame fry till brown and crisp,remove to a plate.Do not over fry and burn them

In the same oil fry peanuts and curry leaves and transfer to a plate.

Take a mixi jar add the garlic,jeera,roasted coriander seeds,salt and chilly powder,grind in intervals till crushed.

Add this into the fried onion,peanut,curry leaf mixture and mix well using your hands till well combined or pulse the whole mixture once in a mixi.

Mix with hot rice and enjoy!

Onion Karam

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Masala Chaas Powder / Buttermilk Masala Powder / Chaas Masala Powder

Chaas Masala Powder

Ingredients

Jeera / Cumin Seeds - 2 tbsp

Coriander seeds - 1/2 tbsp

Ajwain - 1/4 tsp

Black pepper - 1/4 tsp

Cloves - 2

Dry ginger powder - 1/2 tsp ( heaped)

Black salt - 1/4 tsp

Salt to taste

Dry mint powder - 3/4 tsp 

Hing - 1/4 tsp

Chaat masala - 1/4 tsp (heaped)

Method

Take a pan and dry roast jeera,coriander seeds,ajwain,pepper,cloves till colour changes and brings out nice aroma.Do not over fry and burn them.

Switch off the heat and add the remaining ingredients immediately and mix till well combined.

Cool the mixture and dry grind to a fine powder and store it in a clean bottle.

Add the needed powder to your buttermilk mix and enjoy!

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Thirunelveli Style Idly Podi / Ellu Idly Podi / Ellu Idli Milagai Podi / Sesame Seeds Gun powder

Ellu Idli Podi

Ingredients

Black sesame seeds - 4 tbsp

( Usually black sesame seeds is used)

Urad dal - 2 tbsp

(Usually black urad dal with skin is used)

Red chillies -5

( I used kashmiri red chilly -2 for colour and hot red chilly - 3)

Salt to taste

Hing - 1/4 tsp

Garlic - 2

Tirunelveli Idli Milagai Podi

Method

Dry roast all above ingredients separately till colour changes except hing,keep it aside.

Cool the ingredients add hing and grind to a semi coarse powder.Lastly add the garlic and pulse once.

Cool and store it in fridge,enjoy with Idli or Dosa.

Ellu Podi Idli / Podi Idli Recipe 

Mini Idli ,Sesame oil , Mustard seeds ,Curry leaves and Idli podi.

( Heat oil temper with mustard seeds and curry leaves.Add the mini idlis and ellu idli podi and toss well and serve)

Ellu Podi Idli

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Kutchi Dabeli Masala Recipe / Dabeli Masala / Homemade Dabeli Masala / Kacchi Dabeli Recipe

 

Dabeli Masala

Ingredients

Coriander seeds - 4  tbsp

Sesame seeds - 1 tbsp

Fennel seeds - 1 tbsp

Cumin seeds - 1/2 tbsp

Peppercorns - 1 tsp

Triphala/Trifala/Teppal/Szechuan pepper - 1/2 tsp

Cinnamon - 1 finger size stick

Cloves - 4

Black cardamom - 2

(As i did not have i used green cardamom -2)

Star anise -1

Bay leaf - 2

Desicated coconut - 4tbsp

Kashmiri chille powder - 4 tbsp

Salt to taste

Kala namak - 1

( I used 1&1/2 tsp)

Sugar - 1 tbsp

( I used 1 tbsp and 1/2 tsp )

Amchur powder - 1 tsp

Homemade Dabeli Masala

Method

Take a pan add all the ingredients except the dry powders and coconut,dry roast till  colour changes.Do not burn the spices.Switch off the stove and add the dry ingredients except the sugar.

Mix till everything is well combined,Cool completely and dry grind along with sugar to a semi smooth powder.

Store it in a clean jar in fridge.

Adapted from cooking Shocking

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Coriander Leaves Podi / Kothamalli Podi / Kothimeera Podi

Kothamalli Podi

Ingredients
Coriander leaves/ Kothamalli - 1 big bunch
( wash the coriander leaves chop and spread it on a towel,leave it for 4 to 5 hours at room temperature for the leaves to shrink )
Channa dal - 1/8 cup
Urad dal - 1/4 cup
Red chilly - 4
Kashmiri red chilly - 4
Tamarind - little smaller than a gooseberry
Salt to taste
Hing - 1tsp
Turmeric powder - 1/2 tsp
Jaggery - 1/4 tsp
Oil - 3 drops
Method
Take a pan add few drops of oil add urad dal,channa dal and red chillies fry till light brown.
Remove it to a plate now add the coriander leaves and in low flame saute for a minutes and switch off the stove.Do not fry till colour changes or crisp.
Take a blender add the fried dals,red chilly,salt,jaggery,hing,tamarind and turmeric powder grind to a coarse powder.Add the coriander leaves and pulse it once till everything is combined.
Store it in a clean jar in fridge.Enjoy this podi mixed with rice and sesame oil.

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Thuthuvalai Podi / Thoothuvalai Podi / Toodhuvalai Podi

Thuthuvalai Podi

Ingredients
Urad dal - 2 tbsp
Pepper - 1 & 1/2 tsp
Jeera - 1 tsp
Red chillies - 4
Tamarind - a small piece
Salt to taste
Dried thoothuvalai/thuthuvalai leaves - 2 cups

Method
Wash and dry the thoothuvalai leaves on a cloth for 4 days inside the house till they are crisp.Do not dry them under sun.
Dry roast above ingredients till colour changes,do not over fry and burn them.Remove it on a plate.Switch off the stove and add the leaves and saute for a minute.
Cool all the ingredients add salt and powder them.Store it in a clean jar.
Add a teaspoon of this podi and some ghee or sesame oil to hot rice and enjoy.

Note:
If you have cold or cough have this podi mixed with rice or add it in buttermilk and drink.

Thoothuvalai chutney recipe click HERE


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Chutney Podi / Chutney powder / Karnataka Style Chutney Pudi

Chutney Podi

Ingredients
Urad dal - 1/2 cup
Channa dal - 1/2 cup
Peanuts - 1/4 cup
Kopra / Dry coconut - 1/4 cup
White sesame seeds - 3 tsp
Jeera - 1/2 tsp
Red chilly powder - 1 & 1/2 tsp
Kashmiri chilly powder - 1 tsp
Tamarind - a small goose berry size
Salt to taste
Jaggery - 1 tsp
Curry leaves - 10 leaves
Hing - 1/2 tsp
Turmeric powder - 1/4 tsp
Garlic - 1 ( optional)
Method
Dry roast all ingredients separately till light brown except hing,red chilly powder,salt and turmeric powder.Cool the ingredients completely.
Take a mixi jar add all the ingredients including the dry powders and dry grind to a semi smooth powder.Cool and store it in a clean jar in fridge.
Best served with Idli,Dosa or Upma.

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Idly Milagai Podi / Milagai Podi / Idli Podi / How to make Idli Podi

Idli Milagai Podi

Ingredients

Urad dal-1/2 cup

Channa dal-1/2 cup

Sesame seeds-1/8 cup

Red chillies-1/2 cup

Rice-1tbsp
( i used sona masoori rice }

Salt to taste

Hing-1tsp

Method

Dry roast urad dal,channa dal,sesame seeds,rice & red chillies separately till light brown.Do not over fry and burn them.Transfer into a plate and let it cool
Add the cooled ingredients into a mixi jar to this add salt and hing,grind it to a coarse powder.
Store it in an air tight container.
Take 1 or 2 tsp of the idli milagai podi add some sesame oil mix and enjoy with Idli or Dosa.


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Tandoori Masala Recipe / Homemade Tandoori Masala Powder / Tandoori Masala Spice Mix Recipe

Tandoori Masala

Ingredients
Dry long red chilies - 20
Coriander seeds - 3 tbsp
Jeera/Cumin seeds - 2 tbsp
Black peppercorns - 1 tbsp
Fenugreek seeds/Methi seeds- 1 tsp
Cinnamon - 3" piece
Green cardamom - 7
Cloves - 7
Black cardamom - 2
Kasoori methi/Dry fenugreek leaves - 1 tbsp
Black salt - 1 tsp
Method
Dry roast all above ingredients ( except kastoori methi and black salt) till nice flavour comes out.
Switch off the stove and add kastoori methi and black salt.
Cool completely and dry grind to a fine powder.
Sieve it well to get a smooth powder.
Store it in a clean dry jar.Use as you need.

Courtesy; My friend

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Vazhakkai Podi / Valaikai Podi / Raw Banana Powder / Raw Banana Podi / Raw Plantain Crumble

Vazhakkai Podi

Ingredients
Raw banana/Vazhakkai - 1
Red chillies - 3
Urad dal - 1 tsp heaped
Thur dal - 1 tsp heaped
Salt to taste
Hing - 1/8 tsp
Oil - a drop
Method
Roast the raw banana in flame till dark or boil them with skin in a pressure cooker.
Cool and peel out the skin.Chop into small pieces or grate it.
Heat a drop of oil in a pan and roast urad dal,thur dal and chillies till light brown.switch off the stove and add salt and hing.
Cool and make a coarse powder lastly add the banana pieces and pulse once.
Add few drop of sesame oil and podi to hot rice mix and enjoy!

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Vepampoo Podi / Dried Neem Flowers Powder Recipe

Vepampoo Podi

Ingredients
Vepampoo / Dried Neem flowers - 1/2 cup
Urad dal - 1 tbsp
Channa dal - 1 tsp
Sesame seeds - 1/2 tbsp
Pepper - 8
Red chillies - 6
Hing - 1/4 tsp
Salt to taste
Jeera/Cumin seeds - 1/2 tsp
Oil - 1 drop
Method
Dry roast all above ingredients except neem flowers till light brown in a drop of oil.
Switch off the heat and add the neem flowers and roast it in the pan heat.
Cool the mixture add salt and grind to a semi smooth dry powder.
Store it in a clean bottle,add a teaspoon of the podi to hot rice add ghee or sesame oil mix and enjoy.

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Pepper Meat Masala Powder / Homemade Pepper Meat Masala

Pepper Meat Masala Powder

Ingredients
Dhania / Coriander seeds - 1/2 cup
Black pepper - 1/3 cup
Jeera / Cumin seeds - 1/4 cup
Red chillies -3
Fennel - 1/8 cup
Cinnamon - 1 stick
Cardamom -2
Cloves -6
Poppy seeds - 1 tsp
Black stone flower / Kalpasi - a small piece
Method
Dry roast all above ingredients till nice aroma comes and light brown.
Do not over fry and burn them.
Cool the ingredients and grind to a semi smooth dry powder.
Store it in a air tight container or glass bottle.
How to use:
Heat oil in a pan fry onion ,ginger and garlic paste with few curry leaves till light brown.
Add the washed chicken and needed pepper meat masala,salt and turmeric powder.
Pour very little water and cook till chicken is soft and oil has separated the masala.
Your pepper chicken is ready.
You can also use this masala for egg or mutton fry.
                   
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Homemade Masala Tea Powder / Indian Masala Chai Recipe / Chai ka Masala / Chai Powder / Tea Masala Recipe

Masala Tea Powder

Ingredients

Cinnamon pieces-1 tbsp

Cloves-1tbsp
Cardamom-1tbsp
Pepper-1/2 tbsp
Fennel seeds-1/8 tsp
Dry ginger powder - 3 tbsp
Nutmeg - a pinch
Method
Slightly heat up the cloves,cardamom,cinnamon,fennel, nutmeg and pepper in a kadai.

Do not dry roast too much and burn them.
Switch off the stove and add the dry ginger powder and mix.Cool the mixture and put it in a coffee grinder or mixi jar.
Dry grind the ingredients to a semi smooth powder .
Store it in a clean dry bottle, add needed tea powder while making your tea.
Filter and serve them hot!

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Arachuvitta Sambar Powder / Arachu Vitta Sambar Recipe. South Indian Sambar Powder

Arachuvitta Sambar Powder

Ingredients
Coriander seeds/Dhania - 1 cup
Channa dal - 1/2 cup
Kashmir red chilly - 4
Red chillies -8
Methi Seeds / fenigreek seeds - 1/2 tsp
Fresh coconut or Dry coconut - 1/3 cup
Method
Dry road all above ingredients separately till light brown and nice aroma comes.Do not burn them.
Cool the ingredients and powder them using a blender.
Store it in the refrigerator.
Note:
As there is coconut in this powder please store it in fridge.
Make sambar as usual lastly add 1 or 2 tsp of this powder,mix and give a boil.
Switch off the stove and your Arachuvitta sambar is ready to have with Idly,Dosa,Pongal,Plain Rice or Vada.

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Instant Mor Kuzhambu Powder / Instant Mor Kuzhambu Podi / Instant Buttermilk Gravy Powder

Instant Mor Kulambu Powder

Ingredients to be dry roasted
Coriander seeds / Dhania - 2 & 1/2 tsp
Channa dal - 1 tsp
Toor Dal - 1 tsp
Rice - 1 tsp
Jeera /Cumin Seeds - 1 tsp
Red chillies - 5
Mustard - 1/2 tsp
Methi / Fenugreek seeds - 1/4 tsp
Curry leaves - 2 tsp
Other ingredients
Dry coconut / Kopra - 1 tsp
Turmeric powder - 1/2 tsp
Hing - 1/4 tsp
Method
Take a pan and dry roast above mentioned ingredients except mustard,curry leaves & methi till light brown in colour & nice aroma comes.
Cool the mixture and grind to a smooth powder,
In the same pan dry roast mustard,curry leaves & methi.
Add roasted methi,curry leaves,mustard,dry coconut,hing & turmeric to the ground powder.
Mix well and store it in fridge.
When you want to make Mor Kulambu just add 1 or 2 tsp of this mixture to beaten curd.Add it to boiled vegetable with little salt & just heat the mixture.Once the mixture rises up switch off the stove.
Enjoy with plain hot rice !
Note:
a) If you want to store the powder at room temperature then avoid dry coconut.For coconut flavour just add a teaspoon to the cooked mor kulambu at the last.
b) Check out for Mor Kulambu recipe HERE

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Vangi Bath Powder Recipe / Vaangi Baath Powder Recipe / Vangi Bhath Powder Recipe

Vangi Bath

Ingredients
Urad Dal - 1/4 cup
Channa Dal - 1/4 cup
Coriander seeds - 1/8 cup
Sesame seeds - 1/8 cup
Grated coconut - 1/2 cup
Red chillies - 12
Tamarind - little smaller than a lime size
Cinnamon - 1" one piece
Cloves - 4
Marati moggu - 4 small size
Star anise -3
Salt - 1/2 tsp
Bay leaf - 1 small leaf
Oil- 1/2 tsp
Method
Pour oil in a pan add all the above ingredients one by one.
In low flame roast it till light brown in colour.Do not burn them.
Cool it & dry grind to a semi fine powder.
Cool & store it in a container in fridge.
Add required amount of this powder while making vangi bath.
Note:
a) My chillies where not hot so i used 12,adjust according to your chilly variety.

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