Garlic Curry leaves Podi
Method: Put a teaspoon of oil in a kadai and fry coriander seeds (daniya), red chillies, curry leaves, garlic and coconut separately till you get nice aroma. Cool… Read More »
Vatha Kuzhambu Podi
Method: In a little oil, fry coriander seeds, red chillies, Bengal gram, thuar dal, pepper and jeera to a light golden colour. When cooled, grind all these ingredients… Read More »
Kollu (Horse gram) Podi
Dry fry the above ingredients (except salt) separately one by one and cool it. Add salt and grind to a fine powder. This can be eaten mixed with… Read More »
Sambar Powder (Bulk)
Without Sambar, one cannot think about South Indian Food. Even though using the freshly made sambar powder in small quantities daily will enhance the flavor, it is a… Read More »
Curry Leaves (Kariveppilai) Powder
In a kadai put the oil and fry thuvar dhal and bengal gram dhal till they turn light brown. Add asafotida, red chillies and black pepper and fry… Read More »
Paruppu Podi (Dhal Powder)
Fry the above ingredients separately in a dry kadai without any oil. Cool it. Add salt and grind to a fine powder. Store it in an airtight container…. Read More »
Coconut Milagai Podi
Method: Roast the dhals, red chillies and coconut separately in a teaspoon of oil. Cool it. Mix fried dhals, red chillies and salt and grind it to a… Read More »
Ellu Podi (Til Powder)
Method: Heat up a kadai and dry roast the til seeds (also known as sesame seeds or Ellu in Tamil) without adding oil. Remove it. In the same… Read More »
Poondu (Garlic) Milagai Podi
Method: Put one teaspoon oil in a kadai and fry red chillies. Allow to cool. Add salt and grind to a coarse powder. Before removing add the garlic cloves… Read More »
Curry Powder
Method: Fry the above ingredients separately in a teaspoon of oil except salt. When it is lukewarm, add salt and grind it to a fine powder. Store it… Read More »
