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 and pepper in a kadai.Do not dry roast too much.
Cool and add the remaining ingredients,put it in a coffee grinder.
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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Cantaloupe Seeds Podi

Ingredients
Cantaloupe seeds-1/3 cup
(washed & dried in sun for a day)
Salt to taste
Garlic-3
Coriander seeds-1/4tsp
Urad dhal & Channa dhal-each-1tsp
Jeera-1/2tsp
Dessicated coconut-3tsp
Red chillies-2
Hing-1/4tsp
Method
Dry roast the cantaloupe seeds till light brown in colour,keep it aside.Dry roast all above ingredients except coconut & garlic till light brown.Dry grind the cantaloupe seeds in a mixi till powder,keep it aside.Coarsly powder the other ingredients.Mix all the powders together & store it in a dry clean jar.Served best with hot rice.

Udupi Rasam Powder Recipe / Saarina Pudi Recipe / Rasam Powder Udupi Style

Udupi Rasam Powder

Ingredients
Red chillies -5
Urad Dal - 1tsp
Coriander seeds - 3 tsp
Cumin seeds - 1 tsp
Methi seeds - 1/2 tsp
Mustard - 1/2 tsp
Curry leaves - 5
Dessicated coconut - 1 tbsp
Hing - 1/8 tsp
Oil - a drop
Method
Heat oil in a pan add all above mentioned ingredients except coconut & hing.
In medium low flame roast till light brown & nice aroma comes out.
Do not over fry & burn them.
Switch off the flame & add the hing & coconut,give a nice mix.
Cool this mixture & dry grind to a fine powder.
Store it in a jar & keep it in fridge to retain the freshness.
Note:
a) Colour of the powder depends upon the quality of the red chillies.
b) I usually keep podi which has coconut in fridge to retain the freshness of the powder.

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Kobbari Podi Recipe / Spiced Coconut Powder Recipe / Thengai Podi Recipe

Thengai Podi

Ingredients
Fresh grated coconut - 1 cup
Urad dal - 1/4 cup
Red chillies -  4 or 5
Hing - 1/8 tsp
Salt to taste
Jaggery - a generous pinch
Coconut oil - 1/4 tsp
Method
Heat oil in a pan & roast urad dal & red chillies till light brown.Keep it aside.
In the same pan in medium low flame roast the coconut till light golden brown.
Switch off the stove & cool the mixture.
Take a mixi jar and dry grind the urad dal,chillies,salt,jaggery& hing to a coarse powder.
Now add the coconut & pulse it for few seconds.
Cool & store it in a clean bottle in fridge.
Mix the needed powder to hot rice add some ghee mix & enjoy !
Note;
a) Adding garlic & jeera to this podi is optional.
b) Fry the coconut well for better shelf life.
c) You can also make this podi with dessicated coconut.

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Vellulli Karam Recipe / Garlic Chilly Powder Recipe / Velluullipaya Karampodi Recipe / Yellipaya Karam Recipe / Goddukaram Recipe

Vellulli Karam

Ingredients
Red chilly powder - 1 cup
Salt - 1 tsp
Garlic - 20
Jeera / Cumin seeds - 1tbsp
Method
Put all the above ingredients in a mixi jar.
Dry grind to a fine powder.
Store it in a clean jar.
Note:
a) This powder is used while making any vegetable frys.
b) Can be sprinkled on Idli & Dosa.
c) Can be a stuffing for karela,okra,brinjal recipes.
d) I usually store this powder in fridge to retain the freshness.
e) While grinding you can also add few curry leaves.

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Sambar Powder Recipe / Homemade Sambar Powder / Sambar Podi Recipe

Sambar Powder

Ingredients
Red chillies - 15
Coriander seeds - 1/4 cup
Channa dal - 1 & 1/2 tbsp
Urad dal -1/2 tbsp
Toor dal - 1 tbsp
Methi - 1 tsp
Hing - 3/4 tsp
Turmeric powder - 1 tsp
Whole pepper - 1 tsp
Jeera/cumin - 1/4 tsp
Curry leaves -5
Rice - 1tsp
Mustard - 1tsp
Method
Dry roast all ingredients separately except hing & turmeric powder till light brown.
Do not over fry & burn them,switch off the stove.
While still all the ingredients where hot i added the hing & turmeric powder,mix.
Cool the ingredients completely & dry grind to a smooth powder.
Store them in an airtight container.

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Poondu Podi Recipe / Garlic Podi Recipe

Poondu Podi

Ingredients
Dry red chillies - 1 cup heaped
( Around 100 thin small dry red chillies )
Salt - 3/4 tsp or to taste
Peeled garlic - 10 cloves
Sesame oil few drops
Method
Add few drops of oil in a pan add the dry red chillies.
Fry in medium low flame till its dark.Do not burn them.
Cool the chillies,take a mixi jar add the chillies & salt.
Dry grind till its powdered.Now add the garlic & blend everything well.
Store it in a clean dry jar.
While serving add some sesame oil mix & best served with Dosa or Idly.
Note:
If you don't like the raw garlic smell,then slightly roast it & then grind.

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Kara Kulambu Podi Recipe / Instant Puli Kulambu Podi Recipe / Vathal Kuzhambu Podi Recipe / Kara Kuzhambu Powder Recipe

Kara Kulambu Podi

Ingredients
Dry red chillies - 6
Coriander seeds/Dhania - 4tsp
Whole pepper - 1 tsp
Cumin seeds/Jeera - 1tsp
Thoor dal - 2tsp
Urad dal - 1/4 tsp
Rice - 1tsp
Methi/ Fenugreek seeds - 1/4 tsp
Mustard -less than 1/8 tsp
Hing - 1/4 tsp
Turmeric powder - 1/4 tsp
Curry leaves 5
Method
Add above mentioned ingredients except hing & turmeric powder in a pan.
In low flame dry roast till colour changes & you get a nice smell.
Do not over fry and burn them.
Switch off the stove add the hing & turmeric powder.Let this mixture cool completely.
Grind this to a very fine powder in a coffee grinder or mixi.
Cool & store it in a clean dry jar.
Note:
a) Add 1 or 2 tsp of the powder while making Kara Kuzhambu.

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Curry Masala Powder Recipe / Poriyal Masala Powder Recipe - Used for Poriyal / Sabzi / Palya

Curry Masala Powder

Ingredients
Dhania / Coriander seeds - 1/2 cup
Cumin/Jeera - 2 tbsp
Whole pepper - 1 tsp
Red chillies - 15
Methi / Fenugreek seeds - 1/2 tsp
Fresh curry leaves - 1/2 cup
Turmeric powder - 1tsp
Channa dal - 1/2 cup
Urad dal - 1/4 cup
Hing - 1 tsp
Salt -1 tsp
Oil - 1tsp
Method
Heat oil in a pan,add all the above mentioned ingredients.
In low flame roast it till light brown.Do not over fry & burn them.
Cool the mixture completely.Dry grind to a fine powder.
Store it in a clean dry jar.
Sprinkle 1 or 2 tsps while making any daily poriyal,south indian sabzi or palya.

Courtesy:youreverydaycookradha

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Rasam Powder Recipe / Homemade Rasam Powder Recipe

Rasam Powder

Ingredients
Dhania / Coriander seeds - 2 cups
Red chillies - 1 cup packed
Whole pepper 3/4 cup
Jeera/Cumin - 3/4 cup
Methi / Fenugreek - 1 tsp
Virali Manjal - 2
Toor dal - 1/3 cup
Curry leaves -3 springs
Method
Dry roast each & every ingredient separately.
Make sure you just roast till colour changes & nice aroma rises in low medium flame
Do not over fry & burn them.
Cool completely & dry grind to a fine powder.
Store it in a clean dry jar.
Note:
a) Add 1 or 2 tsp of rasam powder while making rasam.
b) As i did not have virali manjal i added 1 tsp of turmeric powder while grinding.Do not fry turmeric powder.
c) Adding hing to this powder is optional ,I add while making rasam.
d) Store it in a clean airtight bottle to retain the freshness of the powder.I usually store it in fridge for months.

Courtesy:My friend Bala

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Biryani Masala Powder Recipe / Pulao Masala Powder / Biriyani Masala Powder - Homemade Biriyani Masala Powder

Biriyani Masala Powder

Ingredients
Whole black pepper-1tbsp
Green cardamom - 1 tbsp
(use only the pods)
Cloves-1tbsp
Cinnamon sticks broken into small bits-1tbsp
Whole Dhania / Coriander seeds -1tbsp
Method
Dry fry all the ingredients till its just warm,
Cool completely and fine grind to a smooth powder.
Store it in an air tight clean container.
Note:
a) This powder is very good while making pulao or biriyani.I usually add 1 or 2 tsp for 3 cups of rice. taste.Add according to your taste
b) Do not throw away the cardamom skins,use it while making tea.
c) Store it in fridge if making a huge batch,it stays fresh for months.

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Instant Tamarind Rice Mix Recipe / Puliyodharai Mix Recipe / Puliyogare Mix / How to make readymade Puliyodarai Mix

Instant Puliyodharai Mix

Ingredients
Coriander seeds - 1/2 cup
Chillies - 10 to 12
Whole pepper - 1/2 tsp
Fenugreek seeds - 1/4 tsp
White sesame seeds - 4 tsp
Channa dal - 2 & 1/2 tbsp
Cumin seeds - 1tsp
Turmeric powder - 1 tsp
Tamarind - bigger ball than a lemon size.
Salt to taste
Fresh curry leaves - a handful
Dessicated unsweetened coconut - 3 tbsp
Hing - 1tsp
Sesame oil - 3 tsp
Jaggery - 1/2 tsp
Method
Heat the oil in a pan in medium low flame start adding above ingredients one by one.
Roast them till its light brown in colour.Do not burn them.
Switch off the stove & add the jaggery.
Cool completely & grind to a semi coarse powder.

Ingredients for tempering
Sesame oil -2 tsp
Mustard - 1tsp
Urad dal - 1tsp
Channa Dal - 1 tsp
Peanuts - 2 tbsp
Cashewnuts - a handful
Curry leaves - few
Red chillies-2
Method
Heat oil in a pan & add above ingredients.
Fry till its light brown in colour.Switch off the stove.
Now once cooled add the tamarind dry mix powder.
Mix them well till everything is well combined.
Cool completely & store them in a clean jar in fridge.

To prepare the tamarind rice
Take a pan heat it up with 1 or 2 tsp of sesame oil .
Add the cooked rice & required quantity of the readymade tamarind mix.
Toss well till everything is well combined.
 Enjoy them with chips or Papad !

Inspired by : everydaycookingradha with a slight change

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Kollu Podi Recipe / Horse Gram Podi Recipe

Kollu Podi

Ingredients

Kollu / Horse Gram-1/3 cup

Urad Dal-1tbsp

Coriander seeds-1 tbsp

Red chilly seeds-1/2 tbsp

Curry leaves-a hand full

Hing-1/2tsp

Pepper-1/4tsp

Jeera/cumin-1/2tsp

Salt to taste

Method

Dry roast all above ingredients separately till nice aroma comes.
Cool the mixture add salt & powder it in mixi to a coarse powder.
Store it in a clean dry jar,mix some with hot rice with little ghee or sesame oil & enjoy!

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Beerakaya Pottu Podi Recipe / Beerakaya Tokku Podi Recipe / Ridge Gourd Skin Podi Recipe

Beerakaya Pottu Podi

Tempering ingredients
Oil-2tsp
Mustard-1/2tsp
Urad dhal-1tsp
Jeera/cumin seeds-1tsp
Red chillies-3
Curry leaves-little
Hing-a pinch
Turmeric powder-1/8tsp
Crushed garlic-4
Thick tamarind juice-1tsp(optional)
Salt to taste
Other ingredients
Ridge gourd skin/Beerakaya peel-3 cups
(With very little water make a coarse paste,squeeze out excess water.Don't discard the water you can use it in gravys or in making chapathi dough.
Heat a pan, in low medium flame dry roast the paste till all the water has evaporated & its completely dry,keep it aside).
Method
Heat oil in a pan & temper it with above ingredients.
Switch off the stove & add the dry roasted peel & mix it well.
Cool & store it in fridge.
Mix it with hot rice & enjoy.

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Kadai Paneer Masala Powder

Ingredients
Coriander seeds-1tsp
Red chillies-2
Whole pepper-1/4tsp
Fennel seeds-1/4tsp
Jeera/Cumin-1/2tsp
Kastoori methi-1tsp
Method
Dry roast all above ingredients till light brown.Do not burn them.Cool & grind to a semi coarse powder.use required amount while making Kadai Paneer.

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