In this busy and hectic world, we all opt for store bought curry powders and masalas. There is nothing wrong about it but at the same time we can’t deny the fact that the home made masalas carries a unique taste and you can blend the spices as per your family’s preference. Also we feel content and pleased when it is homemade. Today I am presenting you, my homemade chole masala or chenna masala blend, a simple and flavorful recipe that will definitely add aroma to your kitchen pantry.
Homemade Rasam podi prepared with Horsegram dal or Kollu in Tamil or Kulthi in Hindi. This rasam podi is used for preparing kollu rasam quickly without roasting and pressure cooking the horse gram. This can be prepared in a large quantity and stored as it has a longer shelf life. Kollu or Kaanam is one of the staple lentils used in the rural parts of TN but with its gaining popularity and because of its health benefits its penetrating everywhere.
Flaxseed Paruppu podi/Powder is simple and healthy rice accompaniment and it is prepared with flaxseed and toor dal (split pigeon peas). All you need to do is dry roast the ingredients and grind it. It has shelf life of about 10 days when refrigerated. Rice and this podi with a dollop of ghee served with papad is a complete meal by itself.
Podis or powders that can be used as rice accompaniments are life savers. Be it paruppu podi, karuveppilai podi they come in handy during the weekdays. One such podi is this coconut podi. I love this podi with rice and as a side for curd rice and also as a side for idly dosa.
Rasam is one among the staple food of Tamil Nadu and my mom prepares it almost every day. It is also the most comforting food. There are different varieties of Rasam. Parappu Rasam, Mysore Rasam, Kollu Rasam, Jeera Milagu Rasam and so on. Each and every family will have their own rasam powder recipe which forms the base for the rasam. I got this recipe from my mom. To be precise she makes it every time and I get this from India.
The main difference between rasam powder and sambhar powder is the texture and color. Sambhar powder is very fine and slightly dark or more orangish than rasam powder.
- Dhaniya seeds – 3 cup
- Dry red chillies – 1 cup
- Toor dhal – 1 cup
- Black Pepper – 1 ¼ cups
- Jeera – 1 cup
- Curry leaves – 5-6 strands
- Turmeric Powder – ¼ cup
(Now-a-days the flour mills are not accepting virali manjal as it gets struck in the machine. So I am using turmeric powder and I mix it as the last ingredient)
- Sun dry all the ingredients for at least 2 days. If its peak summer 1 day should be sufficient. Basically you should be able to crush the red chillies and dhaniya with the hand. Thats the right stage and an indicator that the ingredients are ready for dry grinding.
- We usually give these ingredients in the flour mill and get it grinded into fine powder. If you don’t have flour mill nearby dry grind in the mixie and make sure you mix well after grinding all the ingredients.
- And that’s it. Rasam powder is ready and store this in an air tight container.
My back to US packing started. Two main things that I pack for sure are Sambhar powder and Rasam Powder. Till date I haven’t used store-bought sambhar powder for long time. I have always used home-made ones. Luckily every time when parents travel or I travel I always take them. I stock them and keep them in my freezer. Along with these, some times I take Paruppu podi and kariveppilai podi and I have posted the recipes already.
Its my appa’s favorite dish and this goes very well with yogurt/curd rice, idly and dosa too. This is an zero oil and zero water recipe so the shelf life is longer. Its one of the best dish to pack for hostel too. I have taken it many times. This is very very simple dish too. Here is the recipe,
- Cilantro – 1 bunch
- Channa dhal / Kadalai paruppu – 1/4 cup
- Urad dhal / Ulutham paruppu – 1/4 cup
- Heeng – 1 tsp
- Salt – 1.5 tsp (as required)
- Red chillies – 4-5 (adjust according to your taste)
- Tamarind – 1/2 inch piece
- Wash cilantro and pat it dry. Make sure there is no water, if required sun dry it for an hour or so. (Dried cilantro ensure more shelf life)
- And chop them roughly.
- Heat the kadai and once its hot add channa dhal, urad dhal, heeng, red chillies and dry roast them till it turns slight brown.
- Turn it off and then add the tamarind piece and let it cool down.
- Now dry grind the dhals first along with salt and then add the chopped cilantro and grind them all together and thats it, yummy cilantro thokku/chutney is ready.
Like Paruppu Podi, Karuveppilai Podi is also one of the staple in my household. These podis are my life savers when I am not able to prepare rasam or sambhar. Rice with this podi and chips makes an perfect meal. Karuveppilai or Kadi Patta or Curry leaves are known for its health benefits. After moving to US, I call these as Costly leaves. A small packet costs 2 dollars whereas in India this tree was in my backyard and we use it for all the recipes.
Podis are very very famous in South India. I know in Andhra, its a must. For me paruppu podia is a comfort food. When I don’t feel like eating sambhar or rasam, my togo will be podis, be it karuvepillai podi or paruppu podi.
Here goes the recipe.
- Toor dhal : 1/4 kg
- Red chillies – 3
- Black pepper – 2 tbsps
- Salt – as required
- Dry roast toor dhal, red chillies and black pepper till toor dhal turns brown.
- Let it cool.
- Dry grind along with salt into fine powder.
Here comes the idli dosa podi recipe. Milhai Podi or Idli dosa chutney Powder or Idly Dosa Podi is an absolute life saver. Thanks to whoever came up with this recipe and idea. During the days when we cannot prepare chutney or sambar, this would be the best bet for idli and dosa. In our household, along with chutney and sambar, we need this podi too. :-) I always stock it up in my pantry as it has longer shelf life.