Vegetable seasoning powder, sounds fancy! but its just the regular curry powder which i use for seasoning vegetables and gravies. This is a south Indian style powder which is absolutely flavorful and aromatic, this is a stand alone powder, you don’t have to add any other masala or spices with it. Whenever I make beetroot, carrot or potato curry or any soups I add this powder as a seasoning, it tastes yummy. Lets see how to prepare this powder:
Makes about 1/4 cup of powder
Coriander seeds – 3 tbsp
Channa dhal – 2 tbsp
Red chillies – 4 (As per taste)
- Heat a pan over medium heat, dry roast the ingredients mentioned above.
- First add in the Channa dal and the red chillies, fry them for 2 mins when the dal slightly change color, add in the coriander seeds.
- Reduce the flame to low and fry until all the ingredients turn brown and crisp.
- Turn off the flame, transfer the contents to another plate and allow them to cool.
- Once they come to room temperature, grind them into a fine/coarse powder.
- Store this powder in an air tight container. You can store and use this up to 1 month.
- This powder can be added to sautéed vegetable, sundal and can be added at last to sambhar to make them more flavorful.
- Do not leave this powder out open for a long time as it would lose it smell, the taste of the dish depends on the aroma 🙂
- If you can, you can also sun – dry all the ingredients and grind, its the best way to do it.
- Red chillies can be replaced with whole black peppercorns as well.
- Do not add salt to the powder, salt moistens the powder.
- This powder goes well with coconut, so whenever I make any vegetable- coconut curry, I sprinkle this powder at last.
As per my blogger friend Priya s request, I am writing down the recipe for sambar powder. This is my mom’s recipe which has been in my family for generations 🙂 as my mom got it from her mom and my she got it from my great grand mother it goes on ……… My mom always sends me the sambhar powder in bulk for at least 6 months, this is like a multi purpose powder which can be used for sambar, rasam and even while sauteing vegetables.
Bulk – makes about 1.5 kg of sambar powder
Coriander seeds – 3/4 kg
Dry red chillies – 1/2 kg
Toor dhal – 3/4 cup
Channa dhal – 3/4 cup
whole black peppercorns – 25 gms
Cumin seeds – 25 gms
Whole dry turmeric – 50 gms
In India, We always sun – dry the ingredients which we are going to store for a long time, this takes out all the moisture in it which makes it last longer. So Sun – Dry all the ingredients which I have mentioned above separately for 2 days.
For people who are in cold places, fry each of the ingredients separately in a dry pan without adding any oil. No colour change is required. Just fry for a few mins, to get rid of the moisture and the ingredients should get crispness.
Place all the ingredients in a closed container and grind them into a smooth powder in the mill.
Once you get it from the mill, spread the sambar powder in a newspaper and allow it to cool.
Store the sambar powder for daily use in a small container.
The remaining powder needs to be stored in a large, dry airtight container for future use.
You can find the recipe for sambar in the link provided.
Always use a dry spoon to handle the sambar powder, moisture in any form spoils the powder.
Amount of chillies/peppers depends on your personal preference.
In South Indian cooking, any dish is incomplete without adding curry leaves to it. What makes these simple leaf so important? Its there medicinal value, which when included in our diet in small quantities on a daily basis helps in good digestion, controls diabetes and enhances hair growth. In the place where I live, It s often hard to get curry leaves all the time, so an easy alternative is to make this curry leaf powder and store it and use it wherever required as a replacement for curry leaves.
How to prepare this powder?
Curry leaves – 20 springs
Salt – To Taste
Hing Powder – a pinch
Red Chillies – 4
- Lightly heat a pan and toss in the leaves and fry them until they turn crisp, traditional way is sun- drying the leaves for few days but in the place where we reside it s hard to see the sun so it s better to pan fry.
- Fry red chillies until they are crisp as well.
- Grind the curry leaves, red chillies along with hing powder and salt into a coarse powder.
- Store this powder in a dry, air-tight containers and they stay good as long as 6 months 🙂
- Mix this with buttermilk and a healthy drink is ready which is good for digestion.
- You can mix this powder with rice and add some gingely oil for a great taste.
Milagai podi or Idli Podi is a simple dish which is very aromatic and flavourful makes it a wonderful combination with idli or dosa. This has a great shelf life and the ingredients can be adjusted as per taste. This is usually mixed with sesame or coconut oil before serving.
Channa dhal – 1/2 cup
Urad dhal – 1 cup
Sesame Seeds – 1 tbs(Optional)
Red chillies – 10-15(as per the preferred spice level)
Hing – 1/4 tsp
Salt – to taste
1) Dry roast the channa dhal,urad dhal and the sesame seeds separately in a pan until they turn brown, keep the flame in medium and make sure not to burn the dhal.
2) Then roast the red chillies until they turn crisp.
3) Allow them to cool and then grind the dhals with salt, hing and red chillies into a coarse powder.
4) Finally add the roasted sesame seeds and pulse it few times. If you grind sesame seeds for a long time they ooze out oil which would affect the texture of the podi.
- The texture is supposed to be grainy and not very smooth.
- Variation can be done by adding garlic or even curry leaves to this powder.
- Sesame Seeds are purely optional but they give a nice aroma to this powder.
- Store it in an air tight container and always use a dry spoon.
- You can also sprinkle it on dhokla or on upma to add more taste.
Paruppu podi, paruppu means dhal and podi means powder in tamil. Its one of the comfort food which comes in handy when you are unable to cook anything. It is a healthy alternative which is very light and easy to digest. Paruppu podi with vatha kozhambu and sutta applam(Roasted Papad) is my favourite combination which tastes heavenly for dinner. Whenever I have left out vatha kozhambu from lunch, I have it for dinner with Paruppu podi sadam drizzled with little ghee. This recipe is super easy, you can adjust the measurements depending on your taste, there is no hard and fast rule that you have to follow my recipe exactly, afterall cooking is all about experimenting and improvising:)
Toor Dhal – ½ cup
Red chillies – 2
Jeera/Cumin seeds – ½ tsp
Peppercorns – ½ tsp
Hing – ½ tsp
Salt – to taste
- Heat a pan over medium heat and fry all the ingredients listed above except the hing and salt without adding any oil to it.
- Fry until the dhal turns golden brown and transfer the contents into a mixer and allow it to cool and then grind it into a fine powder by adding salt and hing powder.
Simple! Yummy paruppu podi is now ready!
- Red chillies can be replaced by peppercorns as well.
- Add a garlic pod to it when you grind, this gives a nice aroma and taste to the powder.
- We can even have this podi with dosa or idli.