Masala,Podi's
Andhra Style Paruppu Podi
Andhra Paruppu Podi
What I Used
Toor dal / Tuvaram paruppu /Split gram - 1 cup
Moong dal /Paasi paruppu / Cherupayar Parippu - 1/2 cup
Chana dal / Kadala paruppu / Bengal gram - 1/2 cup
Red chilli powder - 2 tbsp
Black pepper powder - 2 tsp
Hing / Asafoetida / Perungayam - 1/2 tsp
Jeera / Jeerakam - 1 tbsp
Salt - to taste
How I Made It:
1. Dry fry all the dals separately until they turn golden brown. Mix well.
2. Add the jeera and hing to the dal mixture when its still hot and keep aside to cool.
3. Once cool, grind to a course/fine powder depending on preference.
4. Add red chilli powder, pepper and salt to the ground mixture and store in an airtight jar.
Serving suggestions:
- With steamed white rice and hot ghee.
- Mix with some curd or oil and serve with dosa.
- Some variations include adding dry fried curry leaves to the powder. I am sure that's yummy as well, I just didn't have enough curry leaves in hand.
Sambar Cum Rasam Powder
Andhra Paruppu PodiWhat I Used
Toor dal / Tuvaram paruppu /Split gram - 1 cup
Moong dal /Paasi paruppu / Cherupayar Parippu - 1/2 cup
Chana dal / Kadala paruppu / Bengal gram - 1/2 cup
Red chilli powder - 2 tbsp
Black pepper powder - 2 tsp
Hing / Asafoetida / Perungayam - 1/2 tsp
Jeera / Jeerakam - 1 tbsp
Salt - to taste
How I Made It:
1. Dry fry all the dals separately until they turn golden brown. Mix well.
2. Add the jeera and hing to the dal mixture when its still hot and keep aside to cool.
3. Once cool, grind to a course/fine powder depending on preference.
4. Add red chilli powder, pepper and salt to the ground mixture and store in an airtight jar.
Serving suggestions:
- With steamed white rice and hot ghee.
- Mix with some curd or oil and serve with dosa.
- Some variations include adding dry fried curry leaves to the powder. I am sure that's yummy as well, I just didn't have enough curry leaves in hand.
Sambar Cum Rasam Powder
You Will Need:
Dry red chillies - 2 cups
Dhania (coriander/kothamalli) - 2 cups
Black Pepper - 20 grams
Jeera (jeerakam/cumin seeds) - 25 grams
Toor dal (tuvar dal/tuvara parippu) - 1/2 cup
Chana dal (Bengal gram/kadala parippu) - 1/2 cup
Fenugreek (methi/vendhayam/uluva) - 2 tbsp
Turmeric (optional) - 2 tbsp
Method:
Dry roast all the ingredients till golden brown. Stir continuously and make sure you are standing over it till its done. Powder until fine and store in an air-tight container.
Notes
- I used the powder form of all spices and gave it a spin in my mixer so that it blends well.
- If you are making enough for over a month's use, store in the fridge to prevent bugs.
- Use as normal for making sambhar and rasam alike, just like you would normal sambhar and rasam powders that are store-bought.
Saarina Pudi (Sambhar powder, Karnataka Style)
What I Used:
Dhaniya seeds - 250 gms.
Red chillies - 100 gms
Jeera seeds - 50 gms
Fenugreek seeds - 25 gms
Mustard - 25 gms
Pepper - 25 gms
Hing - 1/2 tsp
How I Made It:
Roast dhaniya and red chillies in very little oil till it emits a nice smell.
Dry roast all other ingredients till well done and add hing at the end.
Grind all together and store in airtight container.
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