1. Sambar Powder [Andhra] :
Ingredients :
Red chillies - 1 cup
Coriander seeds - 1/3 cup
Black gram dal - 1 1/2 tbl sp
Bengal gram dal - 2 tbl sps [heaped]
Grated dry coconut - 1 tbl sp [heaped]
Seasame seeds - 2 tsps
Curry leaves - 2 springs
Ghee - Little for frying.
Method :
Melt ghee in a deep frying pan, add red chillies, coriander seeds, black gram, bengal gram dal & fry till it turns golden yellow. Add seasame seeds, curry leaves, coconut at the end & fry for a minute. Allow it to cool at room temperature & powder coarsely in a mixcer. Then preserve in air tight container & use within 3 weeks.
2. Sambhar Powder [Kerala & Tamil Nadu] :
Ingredients:
Red chillies - 3 cups
Coriander seeds - 2 cups
Bengal gram dal - 1/4 cup
Tuvar dal - 1/4 cup
Black pepper - 1 1/2 tbl sps
Dry turmeric root - 1 piece.
Method :
Dry all the ingredients under hot sun till it dries & then powder the ingredients. Preserve separately & powder together.
Note : 1 or 2 tsps of fenugreek can be added. Dry roast it & powder with other ingredients.
3. Dal Rasam powder :
Ingredients :
Red gram dal - 1/2 cup
Red chillies - 1 cup
Coriander seeds - 2 cups
Cumin seeds - 1/2 cup
Black pepper - 1 tbl sp
Mustard seeds - 2 tsps
Fenugreek - 2 tsps
Curry leaves - 1/2 cup.
Method :
Dry roast each separately & powder together [or] keep under hot sun till it dries & powder them together. Preserve in airtight containers.
4. Garlic Chillie Powder :
Ingredients :
Red chillie powder - 1 cup
[Coarsely powdered at home in mixer]
Peeled garlic - 15 flakes
Rock salt - 1 tbl sp [heaped]
Grated dry coconut - 2 tbl sps.
Method :
Put all ingredients in a mixer & pound to course powder. Then preserve in airtight bottle.
5. Dal powder :
Ingredients :
Chutney dal - 1 cup [heaped]
Red chillies - 10 to 12
Rock salt - 1 tsp [heaped]
Grated dry coconut [kopra] - 1 tbl sp
Ghee - 1 1/2 tsps.
Method :
Heat ghee in a deep pan & fry red chillies, chutney gram for 1 or 2 mins. Then allow to cool & powder it in a mixer along with salt. Then add dry coconut. Run the mixer in low speed till it blends. Remove from the mixer & then add it to the sieved powder. Blend well using hands & preserve in dry, air tight bottles.
Normally this powder is mixed with plain white rice along with melted ghee.
Ingredients :
Red chillies - 1 cup
Coriander seeds - 1/3 cup
Black gram dal - 1 1/2 tbl sp
Bengal gram dal - 2 tbl sps [heaped]
Grated dry coconut - 1 tbl sp [heaped]
Seasame seeds - 2 tsps
Curry leaves - 2 springs
Ghee - Little for frying.
Method :
Melt ghee in a deep frying pan, add red chillies, coriander seeds, black gram, bengal gram dal & fry till it turns golden yellow. Add seasame seeds, curry leaves, coconut at the end & fry for a minute. Allow it to cool at room temperature & powder coarsely in a mixcer. Then preserve in air tight container & use within 3 weeks.
2. Sambhar Powder [Kerala & Tamil Nadu] :
Ingredients:
Red chillies - 3 cups
Coriander seeds - 2 cups
Bengal gram dal - 1/4 cup
Tuvar dal - 1/4 cup
Black pepper - 1 1/2 tbl sps
Dry turmeric root - 1 piece.
Method :
Dry all the ingredients under hot sun till it dries & then powder the ingredients. Preserve separately & powder together.
Note : 1 or 2 tsps of fenugreek can be added. Dry roast it & powder with other ingredients.
3. Dal Rasam powder :
Ingredients :
Red gram dal - 1/2 cup
Red chillies - 1 cup
Coriander seeds - 2 cups
Cumin seeds - 1/2 cup
Black pepper - 1 tbl sp
Mustard seeds - 2 tsps
Fenugreek - 2 tsps
Curry leaves - 1/2 cup.
Method :
Dry roast each separately & powder together [or] keep under hot sun till it dries & powder them together. Preserve in airtight containers.
4. Garlic Chillie Powder :
Ingredients :
Red chillie powder - 1 cup
[Coarsely powdered at home in mixer]
Peeled garlic - 15 flakes
Rock salt - 1 tbl sp [heaped]
Grated dry coconut - 2 tbl sps.
Method :
Put all ingredients in a mixer & pound to course powder. Then preserve in airtight bottle.
5. Dal powder :
Ingredients :
Chutney dal - 1 cup [heaped]
Red chillies - 10 to 12
Rock salt - 1 tsp [heaped]
Grated dry coconut [kopra] - 1 tbl sp
Ghee - 1 1/2 tsps.
Method :
Heat ghee in a deep pan & fry red chillies, chutney gram for 1 or 2 mins. Then allow to cool & powder it in a mixer along with salt. Then add dry coconut. Run the mixer in low speed till it blends. Remove from the mixer & then add it to the sieved powder. Blend well using hands & preserve in dry, air tight bottles.
Normally this powder is mixed with plain white rice along with melted ghee.
Where do we use Chilli-Garlic powder in our cuisine? Could you please give a few examples?
ReplyDeletewe can use this powder for making sabji [ for roti ]. it gives different flavor for sabji. karnataka people [ my friend]she used to make this tipe of masala powder.]ava daily cooking'll ethay use pannuva.
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