Molaga Podi - Chutney Powder

Ingredients:
1 cup urad dal
1 cup channa dal
10 to 15 whole red chilies or according to taste
1 teaspoon of salt or to taste
3 to 4 teaspoons of oil
1/2 teaspoon mustard seeds
1/2 teaspoon asafoetida powder

Preparation:  To a pan on medium heat roast the urad dal, channa dal and red chilies separately in oil.  After roasting combine them and keep it aside to cool.

Next heat the same pan with one teaspoon of oil add the mustard seeds and wait for it to pop.  When it pops turn the heat off and to the hot pan add asafoetida, let the asafoetida fry for about 10 seconds and add it to the roasted dals.  

When the dals have cooled to room temperature add some salt and grind them to a coarse powder.

This can be stored for sometime.  It lasts for at least 3 months.

Serve with dosa, idli or adai.

Sambar Powder Recipe

Watch in youtube here: http://youtu.be/CWPyTlEISoI

Ingredients:
2 cups coriander or dhania seeds
1/4 cup of tur dal
1/4 cup dry red chili
1/4 cup channa dal
1 tbs fenugreek or methi seeds
1 tbs black pepper
a few dry curry leaves (optional)

Preparation: Dry roast all of the ingredients separately in medium high heat, let it cool to room temperature and powder.

Sambar powder is the main ingredient that gives sambar its special flavor and taste.  In my opinion it is the worlds best spice mixture.  The spices are roasted just right to bring out the perfect flavor.  Variations of sambar powder is used to spice up dals and vegetables.  Sambar originated from Southern India, it is now popular all over India.  There are many brands of sambar powder available for purchase.  The advantage of making sambar powder at home is that, you can make them fresh as needed and in small quantities.

Suggested recipes using sambar powder:  
Onion Sambar - Vengaya Sambar
Vethaln Kolambu
Sambar dal soup made with powder

See also Sambar with freshly ground spices

Author: Mallika Viswanathan
Category: Vegetarian Recipe

Curry Leaves Powder

2 cups curry leaves with stalks removed
2 teaspoon black pepper
2 teaspoon urad dal

If you are using fresh curry leaves roast it on medium heat until they are crispy.  Keep aside and cool.  If you are using dry curry leaves you need not roast it.  Roast the black pepper and urad dal separately keep it aside to cool.  Combine all of the cooled ingredients and grind them to a coarse powder.  
Serve with rice and clarified butter or with yogurt rice.

Paruppu Powder

1/2 cup channa dal
1/2 cup urad dal
1/2 cup toovar dal
2 red chilies
2 teaspoon oil
1/2 teaspoon salt or to taste
Roast all of the above ingredients separately with a little oil, keep it aside.  When cool combine them together and grind them into a coarse powder.  Bottle and store, stays good for at least 3 months.  Serve with plain rice or quinoa.

Garam Masala

1/2 cup coriander seeds
1/4 cup cumin seeds
6 cinnamon sticks 2" long
12 cloves
5 black whole cardamon
1/4 teaspoon piece of nutmeg 
4 bay leaves
1 teaspoon black pepper

Mix all of the above ingredients roast and powder and bottle.  This stays fresh for about one month.  Ideally grind small amounts according to your needs.

Rasam Powder

1/4 cup of coriander seeds
1/4 cup of black pepper
1/4 cup of cumin seeds
4 dry red chili or to taste
1 tablespoon tuvar dal
1 teaspoon channa dal

Roast the above ingredients separately when cool combine and powder to a coarse consistency and bottle.

Coconut Powder

1 cup fresh ground coconut
2 red chili or to taste
2 tablespoon urad dal
2 tablespoon channa dal
4 dry red chili
pinch of asafoetida
1 teaspoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon salt or to taste
Roast the coconut until golden brown keep it aside to cool.  
Roast the urad dal, channa dal and red chili with a little oil until reddish brown keep it aside to cool.  
Heat one teaspoon of oil when hot add the mustard seeds to it.  When the mustard seeds crackles add it to the roasted coconut.  
First grind the cooled dals and red chili to a coarse powder add the roasted coconut and continue grinding till all are combined to form a coarse powder.  
Serve with idli, dosai or rice.

Andhra Garlic powder

1 cup dalia or pottu kadalai
1/2 cup whole garlic cloves
4 dry red chili or to taste
1/2 teaspoon salt or to taste
Roast dalia in the microwave for a total of 2 minutes, in between after one minute take it out mix it and put it back to roast for one minute.  Keep aside to cool.
Roast the whole garlic clove in the microwave for 40 seconds.  When cool remove the skin.
Combine the cooled dalia, garlic and red chili and powder to a coarse consistency.  Add salt mix and bottle.  Serve with rice.