INGREDIENTS:
Coriander Seeds - 1 Cup
Red Chillies - 2 Cups
Jeera - 1/8 cup
Pepper - 1/8 cup
Methi Seeda - 1/16 cup
Mustard Seeds - 1/16 cup
Hing(asafoetida) - 1 small marble size(if it is solid) or 1/4 tsp(if powder)
METHOD
1. Roast each of them separately with some oil.
2. Cool and grind them together to a soft powder.
3. Store it in a air tight bottle.
INGREDIENTS:
Coriander Seeds - 1 cup
Red Chillies - 4 cups
Chana Dal - 1/4 cup
Methi Seeds - 1/16 cup
Cloves - 2 pcs
Cinnamon - 2 medium pcs
Poppy Seeds - 2 tsps
Dry coconut - as per taste
Elaichi - 2 pcs
Marathi Moggu - 2 pcs
Hing(asafoetida) - 1 small marble size(if it is solid) or 1/4 tsp(if powder)
METHOD
1. Roast each of them separately with some oil
2. Grind them together to a soft powder and store it in a air tight jar.
INGREDIENTS:
Dhania - 1 cup
Urad Dal - 1 cup
Red Chillies - 2 cups
Hing(asafoetida) - 1 small marble size(if it is solid) or 1/4 tsp(if powder)
Pepper - 1/8 cup
Methi Seeds - 1/16 cup
Mustard Seeds - 1/16 cup
Dry coconut - 1/2 cup
METHOD
1. Roast all the above ingredients and griend it to a coarse powder
2. Store in a air tight bottle.
A spicy and tangy powder eaten with dosas and idlis. Can be eaten with rice and ghee too.
INGREDIENTS:
Urad Dal - 1 cup
Chana Dal - 1 cup
Hing(asfoetida) - same quantity as in rasam powder
Red Chillies - 2 cups
Dry Coconut - 1 cup
Curry leaves - 2 sprigs
Salt - as per taste
METHOD
1. Roast all the ingredients except the salt with some oil.
2. Grind to a soft powder along with the salt. Store it in a air tight bottle.
A spicy powder made of split lentils. Very good with rice and oil.
INGREDIENTS:
Tuvar Dal(Yellow Lentils) - 1 cup
Red Chillies - 1 cup
Hing - 1/8 tsp
Salt - Accordingly
Oil - For frying
METHOD
1. Roast all the ingredients except salt.
2. Grind the roasted items with salt to a coarse powder. Store it in a air tight bottle.
Made of Methi(Fenugreek Seeds). Very Good with rice and ghee.
A powder made of Curry leaves. Good with rice and ghee.
INGREDIENTS:
Tuvar Dal(yellow split lentils) - 1/2 cup
Pepper - 2 tsps
Dry Ginger - 1" piece
Hing(Asfoetida) - a small pebble size
Red Chillies - 4-8 Pieces
Curry Leaves - 1 cup
Salt - as per taste.
Oil - For frying
METHOD
1. Wash and dry curry leaves completely.
2. Fry all the ingredients except salt. Grind them into a soft powder with salt. Store it in a air tight jar.
INGREDIENTS:
Coriander Seeds - 1 cup
Red Chillies - 4 cups
Chana Dal - 1/4 cup
Methi Seeds - 1 tsp
Cloves - 2 pcs
Cinnamon - 2 medium pcs
Poppy Seeds - 2 tsps
Dry coconut - as per taste
Elaichi - 2 pcs
Marathi Moggu - 2 pcs
Hing(asafoetida) - 1 small marble size(if it is solid) or 1/4 tsp(if powder)
METHOD
1. Roast cinnamon, marati moggu, cloves and cardamom in ghee. Roast the rest of them separately with some oil
2. Grind them together to a soft powder and store it in a air tight jar.
