Moringa Rasam Powder (Murungaikeerai Rasam Podi)(Moringa Soup Powder)

Category: Home made Powder
Preparation Time: 5 mins  
Cooking Time: 15 mins
Servings: yields around 1 and 1/2 cups

Moringa Rasam Powder

Rasam is a most popular and a very common dish prepared in south Indian homes on a daily basis. There are lot of varieties of Rasam already posted in our blog like Tomato Rasam with freshly ground rasam powder, Pineapple Rasam, Cranberry Rasam, Selavu Rasam, Paruppu Rasam, Horsegram Rasam. 

When I brought homemade moringa powder from home, I started adding a little to our normal rasam. Then thought of making Rasam Podi with moringa leaves and it's a hit at our home. As we all know, Moringa leaves are  packed with nutrients and super healthy. If we have access to fresh leaves we can use it in our regular cooking. But when we are outside India and we dont have easy access, the dry powder comes in handy.

If you're used to buy masalas from the store, it might feel like a hectic task to prepare at home. But once we started, we cant resist ourselves from making these at home. Also we can adjust the ingredients as per our liking and preference.

These home made masala powders are filled with aroma, flavour and most importantly no preservatives. Also when we have babies or toddlers, we can easily adjust the spice level when we make it by ourselves at home.

Make sure to roast the ingredients in low flame or else certain spices will get burnt fast which affects the flavor of the podi. 

Ingredients: 

• Coriander seeds- 1/2 cup
• Channa dal- 1/4 cup
• Toor Dal - 1/4 cup
• Dry Red chillies- 8 - 10 nos (adjust as per spice level)
• Cumin seeds-  3 Tbsp
• Black Pepper- 3 Tbsp
• Fenugreek Seeds - 1/2 Tbsp
  

Vatha Kuzhambu Podi

Category: Home made Powder
Preparation Time: 5 mins  
Cooking Time: 15 mins
Servings: yields around 1 cup

Vathakuzhambu is a spicy tamarind based gravy made with dried veggies (Vathals) like Turkey berry (Sundakkai), Black night shade berry (Manathakkali). There are lot of variations - we can use small onion and garlic or we can also prepare without onion & garlic. With regard to masala, we can either use freshly ground masala or just sambar podi / sambar masala or vathakuzhambu podi.

Vatha Kuzhambu Podi

I usually prepare this vathakuzhambu podi once in a month or two months and store it at room temperature. With this podi in hand, making Vathakuzhambu is a breeze. Not only for vathakuzhambu, we can use this podi for all varieties of pulikuzhambu and for puliyodharai / Tamarind rice.

During this pandemic season, getting fresh Indian veggies was bit difficult so we often made this vathakuzhambu:) 

For me, the perfect combo is Hot rice with Spicy Vathakuzhambu, vegetable kootu and appalam.

Ingredients: 

• Channa dal- 1/4 cup
• Toor Dal - 1/4 cup
• Whole Urad dal - 2 Tbsp
• Coriander seeds- 1/4 cup
• Dry Red chillies- 10 - 15 nos (adjust as per spice level)
• Cumin seeds- 1/2 Tbsp
• Black Pepper- 1/2 Tbsp
• Fenugreek seeds / Methi seeds -  1/2 Tbsp

Method:

• Heat a wide pan, add the Channa dal and roast it in low flame for 1-2 mins

Sambar Podi (Sambar Masala Mix)

Category: Home made Powder
Preparation Time: 5 mins  
Cooking Time: 15 mins
Servings: yields around 1 1/2 cups

For a  best tasting Sambar, the secret ingredient is the Sambar podi / Sambar Masala. There are lot of Sambar Masala mix available in the market, but Home made masala is always taste best and fresh :) 

Home made Sambar Masala

If you're used to buy masalas from the store, it might feel like a hectic task to prepare at home. But once we started, we cant resist ourselves from making these at home. Also we can adjust the ingredients as per our liking and preference.

These home made masala powders are filled with aroma, flavour and most importantly no preservatives. Also when we have babies or toddlers, we can easily adjust the spice level when we make it by ourselves at home.

Sambar Podi

I have already posted a Sambar Podi recipe here. This is slightly different and this is my go-to masala for Sambars, Quick Sambar rice, Veg roasts, Puli Kuzhambu, Kootu, Variety rices :)

Make sure to roast the ingredients in low flame or else certain spices will get burnt fast which affects the flavor of the podi. 

For a brighter colour, add byadagi chillies along with the spicy chillies.

Ingredients: 

• Coriander seeds- 1/2 cup
• Channa dal- 3 Tbsp
• Whole Urad dal - 3 Tbsp
• Toor Dal - 2 Tbsp
• Dry Red chillies- 15 - 25 nos (adjust as per spice level)
• Cumin seeds-  1 and 1/2 Tbsp
• Black Pepper- 1/2 Tbsp
• Fenugreek seeds / Methi seeds -  1/2 Tbsp

Dry Coconut Idli Podi

Category: Ready Mix
Preparation Time: 5-8 mins 
Cooking Time: 8-10 mins
Servings: yields about 3 cups

 

Dry Coconut Idli Podi

Idli podi is sure a savior during kids hunger pangs :) When we need a quick side dish for idli or dosa, it comes in handy. This could also be used to make Idly fry or Idly fingers for snack time.

 

While making for toddlers, we can reduce the spice level and If you like coconut, you will love this Idli podi :)

Ingredients:

• Channa Dhal- 1/2 cup
• Whole Urad Dhal - 1/2 cup
• Dry Coconut - 2 cups
• Red Chillies - 3-8 (Adjust as per spice level)
• Asafoetida / Hing - 1/4 tsp
• Salt - to taste
• Jaggery - 1 tsp (Optional)

Method: 

• Heat a heavy bottomed pan, dry roast Channa dal for few mins in low flame

Garam Masala Powder

Category: Home made Powder
Preparation Time: 10 to 15 mins  
Cooking Time: 5 to 8 mins
Servings: yields around 1 cup

Home made Garam Masala

Garam masala: (garam ("hot") and masala (a mixture of spices)) is a blend of ground spices common in India and other South Asian cuisines. It is used alone or with other seasonings. The word garam refers to "heating the body" in the Ayurvedic sense of the word, as these spices are believed to elevate body temperature in Ayurvedic medicine. (Source: Wikipedia)

The ingredients of garam masala differs regionally and also as per personal taste. I used to prepare garam masala at home since the store bought ones are on spicier side. So this one is a mild garam masala with just the basic ingredients.

Ingredients: 

• Coriander seeds- 1 cup
• Shahi Jeera - 1 tbsp
• Pepper -1 tbsp
• Cloves -1 tbsp
• Fennel seeds - 1/2 tbsp
• Bay leaf - 1 medum sized
• Cardamom seeds - 1 tsp or 5 to 6 pods
• Cinnamon, 1 inch sticks - 4 nos

Method:

1. Dry Roast the coriander seeds in low heat for 5 mins
2. Then add the remaining ingredients and roast for 2 mins in very low heat
   
3. Switch off and allow to cool down
   
4. Grind to a fine powder (Sieve and powder it again). We can use the coarse grits for making masala tea:)
   
5. Store it in an airtight container to retain the freshness
   

Home made Badam/Almond Milk Powder (with Turmeric)

Category: Home made Drink Mix
Preparation Time: 15 to 30 mins 
Cooking Time: About 15 mins
Servings: yields around 4 cups of prepared powder

Home made Badam/Almond Milk Powder

Almond or Badam Milk is a healthy drink especially for growing kids. In the commercially available mixes, the quantity of almonds is very less and they are loaded with sugar and other preservatives. We can easily prepare the mix at home and can be stored in refrigerator for about 2 to 3 months. While preparing ourselves, we have the control over the quality & quantity of the ingredients and also really healthy. Here I blanched the almonds and removed the skin, since its hard to digest especially by the kids. 

Usually people will add saffron in the mix to make the Badam Kesar milk. I usually add little organic turmeric powder since its very good to have it with milk and also it gives a gorgeous colour:)

Ready to be stored:)

For preparing Badam / Almond milk, we just need to mix a tbsp of the mix in a warm or cold milk. We can also mix it with milk and bring them to a single boil and serve hot!
We can use this mix to prepare payasam / kheer, sprinkle this over our oatmeal, add them in cookies, pancakes, waffles, muffins, etc., 

Ingredients:

• Raw Almonds - 2 cups
• Rock sugar (kalkandu)  / Palm candy (panang kalkandu)  - 3/4 cup (adjust as per requirement)
• Organic turmeric powder - 1 tsp (adjust as per taste)
• Cardamom seeds - 1 tbsp

Method:

1. Measure out the Almonds and keep it ready, here I used unsalted and unroasted raw almonds

Briyani Masala Powder

Category: Home made Powder
Preparation Time: 5 mins  
Cooking Time: 15-20 mins
Servings: yields around 1/2 cup

Home made powders are always special. Briyani made with home made masala are flavourful and tastes great. This recipe suits our taste so nowadays am using this. Make sure to roast the ingredients one by one in low flame or else certain spices will get burnt fast which affects the flavor of the podi. If we are having, kalpasi, we can add a couple of it. I usually add 1 to 1.5 tsp of this powder per 1 cup of Rice.

Briyani Masala Powder

Ingredients: 

• Coriander seeds- 1/4 cup
• Shahi Jeera/ Cumin seeds - 2 tbsp
• Fennel seeds - 1 tbsp
• Bay leaf - 1 no
• Star anise - 2 nos

Home made Sambhar Powder (with coconut)

Category: Home made Powder
Preparation Time: 5 mins  
Cooking Time: 15-20 mins
Servings: yields around 1 1/2 cups

Home made Sambhar Podi

Home made powders are always special. Usually I would prepare Sambhar with freshly roasted and ground masala (Arachuvitta sambhar). This time I prepared sambhar podi at home so that I can also use it for quick sambhar, stir fries and mixed rice varieties too:) This powder is so flavourful and since I dont want it to be spicy, I had reduced the amount of chillies. Make sure to roast the ingredients in low flame or else certain spices will get burnt fast which affects the flavor of the podi.

Ready to Grind...

Ingredients: 

• Coriander seeds- 1 cup
• Channa Dhal- 1/4 cup
• Dry Red chillies- 10 - 20 nos (adjust as per spice level)
• Cumin seeds-  2 tbsp
• Pepper- 1 tbsp
• Fenugreek seeds-  1 tsp
• Mustard seeds - 1 tsp
• Curry leaves -  3 springs
• Dry coconut gratings- 1/4 cup
• Cinnamon stick - 4 small pieces
• Turmeric powder -1 tsp
• Asafoetida - a generous pinch

Method:

1. Dry Roast the curry leaves in low flame for 2 mins until it becomes slight crispy
   
2. Add the coriander seeds to the pan and roast for few mins until it gets roasted well and we get a nice aroma; By then the curry leaves would have become crispy. Transfer them to a plate
   
3. In the same pan, add the channa dhal and roast in low flame until it turns glden brown; once done transfer it to the plate
   
4. Dry roast the fenugreek and mustard seeds for a min till the fenugreek seeds gives out nice roasted aroma and then transfer to the plate
   
5. Dry roast the cinnamon sticks, cumin seeds and pepper for a min and transfer it to the plate
   
6. Roast the dried red chillies until they become crispy; transfer it to the plate
   
7. Add the dry coconut to the pan and switch off the stove; roast it until it starts to turn golden brown. Heat of the pan would be enough for it and then add to the other ingredients in the plate
   
8. Finally add in the asafoetida and turmeric powder (If using solid asafoetida we can even roast it for few secs and add)
9. Once the roasted spices cooled down, add it to the mixer jar and grind it to a powder
   
10. Since I used my blender, its a bit coarse powder
11. Spread it in a plate for about half an hour and then transfer to an airtight container
    
12. Store it in a cool and dry place
13. We can use it for Sambhar, Sambhar Sadham, Kuzhambu, vegetable stir fries and rice varieties

    

    So flavourful....