Ingredients:
1/2 Kg Red Chilli
1/2 Kg Dhanya (Coriander Seeds)
50 Gms Cumin Seeds
50 Gms Fennel Seeds
20 Gms Pepper
10 Gms Fenugreek
100 Gms Raw Rice
50 Gms Kadalai Paruppu( Channa Dhal)50 Gms
Thuvaram Paruppu (Toor Dhal)50 Gms
Curry Leaves Dried
1 No. Turmeric
Method:
Slightly roast all items except Red chillies in a pan with out oil.
Dry Red chillies in the sun.Mix all items and grind to a fine powder in the mill.
| Namma Veetu Chettinad samayal Kurippu |
Showing posts with label Powder(Podi). Show all posts
Showing posts with label Powder(Podi). Show all posts
Rasa Podi
Ingredients:
1 Cup Coriander seeds
1 cup Tur dal
1/2 cup Pepper
10 nos Red chellies
1/2 cup Cumin seeds
2 Spikes Curry leaves
Method:
Roast all ingredients slightly in the pan without oil.
Then mix all and make rough powder in the mixie.
1 Cup Coriander seeds
1 cup Tur dal
1/2 cup Pepper
10 nos Red chellies
1/2 cup Cumin seeds
2 Spikes Curry leaves
Method:
Roast all ingredients slightly in the pan without oil.
Then mix all and make rough powder in the mixie.
Idli Podi
Ingredients:
1 cup Urad daal
7-9 Dry red chilli
1/4 tsp Asafoetida
A sprig Curry leaves
1 tsp Oil
Salt to taste
Method:
Heat the oil in a pan and roast all the ingredients until golden brown.
Cool it and powder it in a mixie.
Store in air tight container for future use.
1 cup Urad daal
7-9 Dry red chilli
1/4 tsp Asafoetida
A sprig Curry leaves
1 tsp Oil
Salt to taste
Method:
Heat the oil in a pan and roast all the ingredients until golden brown.
Cool it and powder it in a mixie.
Store in air tight container for future use.
Kari Masala Podi
Ingredients:
25 gms cinnamon
25 gms cloves
25 gms cardamom
1 no. nut meg
1 no. nutmeg flower
4 no. star anise
2 no. marati mokku
10 gms fennel seed
10 gms cumin seed
10 gms pepper
3 no. bay leaves
Method:
Roast all slightly in the pan with out oil.Make into a powder in the mixie.
This powder can be used in the veg and nonveg Chettinadu items.
Curry Leaves Powder
Ingredients:
150 gms Curry Leaves dried
3 nos Red Chillies
30 gms Urad Dhal
½ tsp Pepper
½ tsp Cumin Seeds
A pinch Asafoetida
Salt to taste.
Method:
dry roast all the ingredients n a pan.Make into a fine powder in the mixie.
This goes well with hot rice and ghee.
Sambar Podi
Ingreidinets:
11/2 Tbl.sps – dhania
1 Tbl.sp – black gram dhal
1 Tbl.sp – bengal gram dhal
11/2 tsp – gingelly seeds
20 – red chillies
Method:
Fry all the spices in a teaspoon of oil till golden brown colour. Powder and keep
11/2 Tbl.sps – dhania
1 Tbl.sp – black gram dhal
1 Tbl.sp – bengal gram dhal
11/2 tsp – gingelly seeds
20 – red chillies
Method:
Fry all the spices in a teaspoon of oil till golden brown colour. Powder and keep
Chttinadu Kuzhambhu Podi
Ingredients:
Dried Red Chilies – 500 Gms.
Corriander Seeds – 1 Kg.
Fennel Seeds (Sombhu) - 2 Tablespoon
Cumin Seeds (Jeeragam ) - 2 Tablespoon
Black Pepper – 1 Tablespoon
Raw Rice – 50 Gms.
Method:
Except the dried red chilies dry roast all ingredients separately and keep aside.Sun dry the dried red chilies and make them dry.
The stalk of dried red chilies may or may not be removed.Mix all together and grind well into a nice fine powder.
You can use this powder for all Chettinadu Kuzhambhu items
Dried Red Chilies – 500 Gms.
Corriander Seeds – 1 Kg.
Fennel Seeds (Sombhu) - 2 Tablespoon
Cumin Seeds (Jeeragam ) - 2 Tablespoon
Black Pepper – 1 Tablespoon
Raw Rice – 50 Gms.
Method:
Except the dried red chilies dry roast all ingredients separately and keep aside.Sun dry the dried red chilies and make them dry.
The stalk of dried red chilies may or may not be removed.Mix all together and grind well into a nice fine powder.
You can use this powder for all Chettinadu Kuzhambhu items