( pour some oil in a pan and deep fry the bitter gourd till crisp and keep it aside. Remove 2 tsp separated to mix it at the last into the kakarakaya kaaram)
Red chilly powder - 2 tsp
Jaggery - 1/4 tsp
Salt to taste
Garlic - 4
Tamarind - a small piece
Tempering
Oil as needed
Urad dal - 2 tsp
Peanuts - a handful
Curry leaves few
Coriander seeds - 1/2 tsp
Jeera - 1/4 tsp
Coconut - 1 tbsp
( Heat oil in a pan i used the same oil which I fried the bitter gourd, temper it above ingredients. Remove 1 tsp separately to mix it into the kaaram later.)
Method
Take a mixi jar add add the tempering ( save 1tsp to mix it into the kaaram at the end) and grind to a coarse powder.
Add the fried bitter gourd, garlic, red chilly powder , tamarind, salt and jaggery and pulse till combined.
Transfer into a powder add the saved tempering and fried bitter gourd and give a mix.
Store this mixture in a clean jar and kelp it in the refrigerator.
Mix this into hot rice with a drop of ghee and enjoy!
( Heat oil in a pan add all the above ingredients and fry in low flame, do and fry till color changes. Cool completely and dry grind to a coarse powder )
Tempering ingredients
Oil 1 tsp
Mustard - 1 tsp
Urad dal - 1 tsp
Hing - 1/2 tsp
Grated coconut - 1/4 cup
Turmeric powder - 1/2 tsp
Karima Podi
Method
Heat oil in a pan and temper it with mustard and urad dal .
Then add the coconut , turmeric and hing fry till coconut slightly changes it's cooler.
Switch off the stove and add the ground powder and mix till combined.
Cool and store it in a clean jar in fridge.
How to use this podi ?
Heat some oil add any vegetable of your choice and little salt and fry in low flame till cooked or you can sprinkle some water cover and cook too to avoid oil.
Lastly sprinkle needed podi mix and switch off the stove.
Enjoy with rice or roti!
Note:
a) You can mix this podi when making kootu.
b) Use these podi on vegetable frys like brinjal, potato, raw banana, banana flower, flat beans, snake gourd, etc.
Red chilly flakes or Kashmiri chilly powder - 1 tsp
Garlic powder - 1 tsp
Dry ginger powder - 1/2 tsp
Pepper powder - 1/4 tsp
Onion powder - 1 tsp
Black salt - 1/4 tsp
Salt - 1 tsp
Amchur powder - 1 tsp
Oregano - 1 tsp
Sugar - 1 tsp
Method
Add all the above mentioned ingredients into a mixi jar and blend till combined.
Cool completely and store it in a clean glass container.
You can use this masala to top it on french fries, crispy corn, sandwiches, barbeque chicken.
Peri Peri Chicken
Easy Fried Chicken Recipe using this masala
Wash and pat dry the 3 small chicken fillets . Add 1 tbsp curd and 1 tsp lime juice and Peri peri masala powder as needed. Mix well and rest for 20 minutes. Dust both sides with some bread crumbs and shallow fry till crisp and brown on all sides. Enjoy with any dip of your choice.
Simple Mayo dip for the chicken
Take a bowl add mayonnaise, ketchup, mustard sauce, garlic powder, Peri Peri masala, honey as needed according to your taste and enjoy!
Add a drop of oil in a pan and add coriander seeds , channa dal and both type red chillies and dry roast till colour changes, remove to a plate to cool.
Add the desiccated coconut and dry roast for couple minutes. Add salt , hing and mix once and switch off the stove.
Dry roast mustard till splutters , urad dal changes its colour and curry leaves turn crisp
Add the fried channa dal. red chilies and coriander seeds to a blender and pulse till coarse. Now add the coconut mixture and grind till combined.
Transfer to a plate and mix the mustard, urad dal and curry leaves till everything is well mixed.
Store it in refrigerator in a clean bottle.
Instant Sundal Podi
How to use this powder?
Boil any kind of sundal with some salt in water, drain out the water.
Add few drops of oil in a pan add the above ingredients one by one in low flame roast till colour changes. Do not over fry and burn them. Switch off the stove and let it cool.
Add the mixture into a mixi jar and grind to a smooth powder, store it in a clean jar.
Add a teaspoon of amla podi to hot rice add ghee or sesame oil mix and enjoy.
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!
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.
.jpg "Instant Idli Mix Recipe / Idly Ready Mix Recipe / Instant Idli Mix Recipe / Easy Instant Idly Premix Recipe")
