Powders

RASAM POWDER

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A splendid blend of spices that is so simple to prepare, once you discover the power of this powder, you will never wish to pick a packet from those super stores!

This delightfully aromatic spice powder is the basic ingredient used in making “Rasam” a delicious South Indian vegetarian stew made with or without dhal and eaten with hot, steamed rice or simply sipped like any other soup. However, without rasam powder, can there be no rasam? Wait n watch for our future posts to find out the magical answers while we get busy cooking some “Rare Rasam Recipes” and serve them soon!

 

Dish type: Spice Powder  2015-02-14 19.17.24

Preparation time: 5 min

Roasting time: 15 min

Yield: 100 gms

Ingredients

Red chillies                  25 gms (Byadagi variety)

Red chillies                  25 gms (Guntur variety)

Coriander seeds          50 gms

Jeera                           10 gms

Methi seeds                10 gms

Mustard seeds                        5 gms

Pepper corns               5 gms

Curry leaves                1 small bunch

Turmeric pwd             A pinch

Asafoetida                   A pinch

Directions

Dry fry each of the ingredients separately in a kadai on low flame till they change colour.  Ensure they are not over roasted since they should not turn black in colour.

Transfer each of them to a plate after dry frying. Allow them to cool well.

Grind them to a fine powder. For better shelf life store it in a completely dry air tight container.

Also view in our blog other spice powders “Bisi Bele Bath Powder”, “Vangi Bath Powder”, “Gojju Powder”, “Sambar Powder”, “Dry Chutney Powder Type 1” and “Dry Chutney Powder Type 2”, “Curry Leaves Chutney Powder”

Note:

Red chillies alone can be fried using just a drop of oil.

To make 1 litre of rasam, approx. 2 tbsps of rasam powder is required.

1 fistful of red chillies = approx. 20 nos. = approx. 50 gms

 

SAMBAR POWDER

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This delightfully aromatic spice powder is the basic ingredient used in making “Sambar” a popular vegetable and/or lentil based gravy. Sambar powder, like many other spice powders can be prepared in advance and stored in an tight container…comes in handy when required! Our take: Prepare the required quantity fresh when needed!!

 

Dish type: Spice Powder2014-12-05 16.25.58

Preparation time: 5 min

Roasting time: 15 min

Yield: 500 gms

Ingredients

Bengal gram dhal       50 gms

Black gram                  40 gms

Coriander                    100 gms

Jeera                           20 gms

Methi seeds                15 gms

Red chillies                  200 gms

Cinnamon                    1” piece

Kapok bud                   1 no. (also known as Marathi Moggu in Kannada)

Dry grated coconut     125 gms or 6 tbsps (i.e., 1/2 of a dry coconut)

Directions

Dry fry each of the ingredients separately in a kadai on low flame till they change colour.  Ensure they are not over roasted since they should not turn black in colour.

Transfer each of them to a plate after dry frying. Allow them to cool well.

Grind them to a fine powder. For better shelf life store it in a completely dry air tight container.

Red chillies alone can be fried using just a drop of oil.

To make 1 litre of sambar, approx. 2 tbsps of sambar powder is required.

For longer shelf life of any spice powder it is advisable not to include dry coconut while making powder. Instead it is better to grind dry fried dry grated coconut with just the required quantity of spice powder used while preparing the dish.

Alternatively raw grated coconut can be used for grinding with this powder while making sambar.

1 fistful of red chillies = approx. 20 nos. = approx. 50 gms

 

View “Onion Tomato Sambar” recipe to see how this powder is used.

Also view other spice powders “Bisi Bele Bath Powder”, “Vangi Bath Powder”, “Gojju Powder” and “Dry Chutney Powder”

GOJJU POWDER

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This delicious spice powder is the basic ingredient used for spicing “Gojju” a kind of sweet-sour -spicy gravied curry. Gojju powder can be prepared in advance and stored in an tight container…comes in handy when required!

 

Dish type: Spice Powder

Preparation time: 10 min

Roasting time: 30 min

Yield: 500 gms (can be used  for making gojju using ½ kg vegetable or fruit)

Ingredients

Methi seeds                25 gms

Bengal gram dhal       50 gms

Black gram                  40 gms

Red chillies                  150 gms

Til seeds                      25 gms (white coloured)

Dry grated coconut     125 gms or 6 tbsps (i.e., 1/2 of a dry coconut)

Directions

Dry fry each of the ingredients separately in a kadai on low flame till they change colour while ensuring they don’t turn black which means they are over roasted.

Transfer each of them to a plate after dry frying. Allow them to cool well.

Grind them to a fine powder. Store in a completely dry air tight container for better shelf life.

Red chillies alone can be fried using just a drop of oil.

For longer shelf life of any spice powder it is advisable not to include dry coconut while making powder. Instead it is better to grind dry fried dry grated coconut with just the required quantity of spice powder used while preparing the dish.

1 fistful of red chillies = approx. 20 nos. = approx. 50 gms

Also read recipes of “Onion Tomato Gojju” and “Raisins Gojju” in this blog to see how this powder is used.

DRY CHUTNEY POWDER (TYPE 1)

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This  is the most versatile spice powder, popular in Karnataka, South India and offers itself as a tempting companion to Idlis, Dosas, Chapathis and Hot rice, a spicy spread for toasts and sandwiches.

 Dish type: Spice powder

Preparation time: 5 min

Roasting time: 10 min

Quantity: 100 gms

Ingredients

Bengal gram                       50 gms

Black gram                          50 gms

Red chillies                          8 nos.

Tamarind                             A small piece (curry leaf size)

Curry leaves                       2 sprigs

Dry coconut grated         100 gms

Asafoetida                          2 granules (pepper size)

Directions

Roast all the above ingredients separately over low flame in a pan. After each ingredient is roasted keep transferring to a plate. Let them cool thoroughly at room temparature.

Dhals have to be roasted till they turn light brown.

Dry coconut can be roasted last. When you are done with roasting all other ingredients, turn off the flame. Heat of the pan that still remains in the pan after switching off the flame is enough to roast dry coconut.

Curry leaves have to be washed and dried thoroughly (keeping it indoors) before roasting them.

Powder them coarsely. Store in an air tight container.

Note:

While preparing any masala powder, It is always advisable to dry fry ingredients separately  due to variance in size, thickness and texture of ingredients.

VANGI BATH POWDER

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This powder is used for preparing Vangi Bath or Eggplant Rice, popular in Karnataka, South India

Dish type: Spice powder

Preparation time: 5 min

Frying time: 10 min

Quantity: 100 gms

Ingredients

Bengal gram dhal             2 tbspns

Urad dhal                         2 tbsns

Coriander seeds              3 tbspns

Cinnamon                        1” piece

Lavang                            2 nos.

Red chillies                     12 nos.

Dry coconut grated         1 cup

Asafoetida                       2 granules (pepper size)

Method of preparation

Roast all the above ingredients separately. Let it cool thoroughly.

Powder them coarsely. Store in an air tight container.

Note:

While preparing any masala powder, It is always advisable to dry fry ingredients separately  due to variance in size, thickness and texture of ingredients.

BISI BELE BHAATH POWDER

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This powder is used for preparing Bisi Bele Bhaath, one of the most popular, traditional rice-lentil-vegetable combo main dish, speciality of Karnataka, South India. Bisi Bele Bhaath literally means “hot” “lentil” “dish made of rice”

Dish type: Spice Powder Preparation time: 5 min Frying time: 15 min Quantity: 250 gms  

Ingredients

Mustard seeds             1 tsp

Jeera                           1 tsp

Methi seeds                ½ tsp

Pepper                         ½ tsp

Cinnamon                    1” long piece

Clove                           2 nos.

Cardamom                  2 nos.

Coriander seeds          4 tbspns

Bengal gram dhal       2 tbspns Urad dhal                    2 tbspns Red chillies                  20 nos. Dry coconut grated     2 cups

Method of preparation Dry fry all ingredients separately in a pan. Allow it to cool thoroughly Powder them finely. Store in an air tight container