Dry Ginger Powder / Sonti podi - Perfect for cold and cough

Ingredients

Dry ginger/ Sonti – 50 gm

Cumin seeds/Jeera – ½ tsp

Chana dal/Senaga pappu – 2 Tbsp

Toor dal/Kandi pappu – 2 Tbsp

Moong dal/Pesara pappu – 2 Tsp

Coriander seeds/Dhaniyalu – 2 Tbsp
Black pepper whole - 1 ½ tsp
Ajwain/ Omu - 1 Tbsp 
Ghee - 2 Tbsp

Salt to taste

Method

1. Heat ghee in a pan and fry all ingredients one by one except salt. Cool it.
2. Transfer it to a mixi jar and add salt. Make it as fine powder. Store it in airtight container.
3. Mix podi with hot rice and ghee.
4. It is very useful for digestion and in winter seasons.

Cantaloupe Seeds Powder / Karbhooja Vittanala Podi

Ingredients

Cantaloupe Seeds / Karbhooja Vittanalu - 1/2 cup

Dry red chillies - 8 to 10

Garlic cloves - 4

Hing a pinch

Salt to taste

Method

1. In a pan, dry roast the chillies for 3 minutes and transfer it to a plate.
2. Switch off the flame. Add seeds roast for 2 minutes and allow it to cool.
3. Add all ingredients to the mixi jar and make as rough or fine powder.
4. Serve with hot rice with ghee.

Kakarakaya Podi / Karela Powder version - 2

Ingredients

Kakarakaya / Karela / Bitter Gourd – 6

Oil to fry

To make Powder

Roasted chana dal / Putnalu - 3/4 cup

Sesame seeds / Nuvvulu dry roasted - 1/4 cup

Garlic pods – 10

Red chilli powder – 3 Tsp

Dessicated coconut powder – ½ cup  

Curry leaves

(According to your taste)  

Salt to taste

Method

1. Cut the karela into round thin slices. Spread on a plate. Leave it for 2 hrs.
2. Heat oil in a pan, deep fry the karela pieces until it turns crispy on medium flame. Strain the pieces.
3. Fry the curry leaves in oil.

To make powder

1. In a mixi jar add all ingredients listed under powder and make a powder.
2. Transfer this powder in a clean bowl and add fried karela pieces. Mix well.
3. Store it in an air tight container.

Other related links.

1. Kakarakaya Podi - 1

Kakarakaya Podi

Ingredients

Kakarakaya / Karela / Bitter Gourd – 6

Garlic – 2 whole

Red chilli powder – 3 Tsp

Dessicated coconut powder – ½ cup  

Curry leaves

(According to your taste)  

Salt to taste

Oil to fry

Method

1. Cut the Karela into round shape.
2. In a bowl add Karela pieces, Salt, Turmeric powder and mix well. Leave it for 1 hr.Squeeze the excess water.
3. Heat oil in a pan, deep fry the Karela pieces until it turns crispy on low flame. Strain the pieces.
4. Fry the curry leaves in oil.
5. In a mixi jar add garlic, chilli powder, curry leaves, salt and make slight coarse powder.
6. Now mix the coconut powder with ground coarse powder.
7. Heat 3 tsp oil in the pan, add ground mixture to it.
8. Keep stirring on low flame for 5 mins. Add fried Karela pieces and mix well.
9. Remove from flame and cool it completely.
10. Store it in an air tight container. 

Horse Gram Powder / Uluvala podi

Ingredients

Horse gram / Uluvalu - 1/2 cup

Red chillies dry / yendu mirchi - 7

Curry leaves / karivepaku- 2 strings

Hing a pinch

Salt to taste

Oil - 2 to 3 drops

Method

1. In a pan dry roast the horse gram until aroma comes out. Transfer it to a plate.
2. To the same pan add chillies with oil dry for 1 mins. Transfer it to the same plate.
3. Turn off the flame, add curry leaves and mix well. Transfer it to the same plate. Cool it.
4. After cooling completely, add all roasted ingredients, hing to the mixi jar and make it as rough powder.
5. Serve with idli or dosa.

Linking to:

Gayathri's WTML event

Nalla Karam Podi - Perfect for Idli or Dosa

Ingredients

Chana dal / Senaga pappu – 2 tbsp

Urad dal / Mina pappu – 2 tbsp

Dry red chillies / Yendu mirchi – ½ cup

Jeera / Jeelakarra – 1 tsp

Coriander seeds / Dhaniyalu – ¼ cup

Curry leaves / Karivepaku – 10 to 15 leaves

Tamarind – goose berry size

Garlic pods / Velluli rebbalu   – 6

Salt to taste

Oil – 2 tsp

Method

1. Heat oil in a pan, add chillies, chana dal, urad dal, jeera and fry for 10 mins on low flame.
2. Add curry leaves and fry for 3 mins. Cool it
3. Transfer it to the mixi jar, add garlic, salt and grind it.
4. Add tamarind and grind it as smooth powder. Cool it completely.
5. Transfer it to the dry air tight container. It can be store for 15 to 20 days.
6. Serve with rice and ghee or any breakfast.

Fish seasoning

Ingredients

Red chilli powder – 2 tsp

Paprika – 2 tsp

Coriander Powder – 3 tsp

Dehydrated Onion – 2 tsp

Garlic powder – 2 tsp

Fenugreek leaves – 1 tsp

Turmeric powder – 1 tsp

Cumin powder – ¾ tsp

Black pepper powder– 2 tsp

Black cumin powder – 2 tsp

Cardamon powder – 10

Cinnamon stick powder – 1 big

Salt to taste

Method

               Rub fenugreek leaves in between your palms up to a powder. Mix all powder. Store in air tight container.

Garam Masala

Ingredients

Bay leaf – 50 gm

Cardamon – 50 gm

Cloves – 50 gm

Cinnamon stick – 50 gm

Dry coconut powder – 50 gm

Marathi moggu – 50gm

Black pepper – 50 gm

Bada elachi – 50 gm

Shahjeera – 50 gm

Black stone flower – 50 gm

(Rathi puvvu)

Roasted Peanuts (pallilu) – 100 gm

Roasted daliya (putnalu) – 100 gm

Deep fried onions – 50 gm

Method

                  Dry roast each of this separately until they smell good. Cool it. Grind them into a fine powder. Store in an air tight container. 




Sending it to Jagruthi's event ' Announcing an event - Grind Your Cooking Masala'

                                      

Coconut Powder

Ingredients

Dry coconut powder – 1 cup

Green chilli – 2

Chopped garlic – 2 pods

Chopped onion – ¼ cup

Salt to taste

Method

                 Add 1 tsp oil to a pan, roast green chilli and onion. To the same pan add coconut powder and roast it. Grind the coconut and all other ingredients. Place ground ingredients into a serving bowl.

Putnala Podi

Ingredients

Putnalu / roasted Bengal gram – 1 cup

Dry coconut powder – ¼  cup

Red chilli powder to taste

Garlic - 3

Salt to taste

Method

               In a mixi jar add all ingredients. Grind to fine powder. Store the powder in a clean, dry, airtight container.