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Recipes - Powders, Podis Call Them By Any Other Name

Nirmala Garimella

(This article is sponsored by Milan Restaurant)

Dry Coconut Powder


1 cup Coconut grated
2 tbsp bengal gram
2 tbsp split Black gram
1 tbsp coriander seeds
1 tsp fenugreek seeds
1 tsp Mustard
1 tsp Cumin seeds
one pinch of asafetida
1 tbsp oil (just enough to fry the ingredients)
6 to 8 red chilies
salt to taste

Heat oil in a pan and fry all the ingredients (barring coconut) and allow them to cool
Grate and grind coconut
Grind the rest of the roasted ingredients into powder and mix it with the coconut powder

Sesame Seed Powder


1 cup white Sesame seeds
10 red chilies broken into bits
salt to taste

Roast one cup of sesame seeds in a frying pan
Constantly stir till they are light brown
Remove from flame and add the red chilli pieces and mix
Allow them to cool and powder in a dry grinder
This powder can also be used to add spice to plain steamed curries

Peanut Powder


1 cup peanuts
2 tsp chili powder
1 tsp Cumin seeds
salt to taste

Roast peanuts in a frying pan Stop roasting once the skin of the peanuts become dark and starts peeling off Allow them to cool and remove the skin (optional) Add cumin, chili powder and salt to the peanuts and make a coarse powder in a dry grinder Store in an air tight container.

Curry Leaves Powder


3 to 4 bunches of Curry leaves
3 tbsp bengal gram
2 tbsp split Black gram
5-6 red chilis
1 tsp black Pepper
tsp fenugreek seeds
1 tsp Mustard seeds
1 tsp Cumin seeds
2 tsp oil to fry
1 small lime size Tamarind
salt to taste

Barring curry leaves and tamarind fry all the ingredients to golden brown in one teaspoon of oil. Keep them aside. In the same pan heat one teaspoon of oil Then add tamarind and curry leaves roast just for a while and switch off the flame. Allow it to cool. Grind into a coarse powder the roasted ingredients along with curry leaves, tamarind and salt

Bengal Gram Powder


1 cup bengalgram
2 tsp chili powder
tsp Cumin seeds
2 tbsp grated dry Coconut
salt to taste
For Seasoning
1 tbsp oil
1 tsp Mustard seeds
1-2 red chilis broken into bits
a pinch of asafetida
a few Curry leaves

Coarsely grind all the ingredients. Heat oil in a pan and prepare the seasoning. Allow it to cool and pour over the powder and mix thoroughly. Store in an air tight container. When ever required mix curds, prepare chutney. Add 5-6 garlic flakes while grinding the ingredients.

Kotmir Powder


250 gm Coriander leaves
15 gm Tamarind
1 tsp Coriander leaves
1 tsp Cumin seeds
4 tsp bengal gram
2 tsp Black gram
10-12 dry red chilies
2 tsp oil
a pinch of Jaggery
salt to taste

Clean pick and chop coriander leaves. Allow to dry in shade for 4-5 hours. Heat oil in a pan. Add all the ingredients except jaggery, salt, tamarind and leaves. Fry till done. Add tamarind and coriander leaves to the still hot pan and switch of the flame. Allow to cool and blend to a coarse powder adding salt and jaggery

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