Category Archives: Masala Powder Varieties

Pitlai Podi

Pitlai Podi

Pitlai Podi is a very close sister to the Sambar Powder. 

Pitlai Podi is a very essential powder, a spice condiment in every South Indian Kitchen. Pitlai Podi is a powder which can be used in various ways. A Taste Maker. First, I will tell you how this multi faceted powder is used in varied dishes before going to the recipe. The shelf life of this Pitlai Podi, when kept in the normal fridge compartment is 3 months. A really time saving powder. Make it and store it. Use whenever you want. Enjoy making delicious dishes with this powder. 

Uses of Pitlai Podi

1) When you make sambar using the regular sambar powder, give a little Twist. Use half portion of the regular sambar powder and use half portion of this Pitlai Podi. Add the Pitlai Podi in the end mixed with little water. Boil the sambar after adding this Pitlai Podi for 3 minutes on sim flame. You will get a very tasty Araichuvitta Sambar. Garnish with finely chopped curry leaves and green coriander leaves. 

2) Cominations of veggies for the sambar is 1) Drumstick and small onion sambar. 2) Just small onion sambar. 3) Yellow Pumpkin and Broadbeans ( avaraikai ) sambar. 4) Kadhamba Sambar. 5) White Pumpkin and Peanut sambar. 6) Green capsicum and Tomato sambar. 7) Ladies finger sambar. 8) Cauliflower, Carrot, beans, tomato sambar. 9) Brussel sprouts sambar. 10) Cabbage sambar. 11) Bitter gourd sambar. 12)Mixed pulses and Vegetable sambar. 13) Venthiya keerai ( Fenugreek leaf ) and Drumstick sambar.

3) Next, we Can add this Pitlai Podi as a topping for many veggie poriyal ( curries ) preparations. 1) A little sprinkle of this powder on Potato Fry really   enhances the taste. 2) Add little Pitlai Podi in the end while making Raw Banana Fry. 3) Can use as a topping for Sundal ( pulses stir fry ). 4) Just add a teaspoon of this powder to Beans Poriyal, Ladies finger Poriyal. 5) Use it to enhance the taste of BrinjalPoriyal.

4)Make Vatral Kuzhambu. Add a sprinkle of this Podi in the end. Yumm.

5) Make Vegetable Rice.  Add this Pitlai Podi in the end. Mix gently. Serve with a Raitha and Chips. Superb.

6) Make Brinjal Gothsu, Vegetable Gothsu. Add this Podi in the end. Excellent. Serve with hot Ven Pongal, Idli and Dosas.

7) Prepare Tomato Rasam. Add a dash of this powder in the end.

8) Can add a little of this Pitlai Podi to Tomato Sevai and Vegetable Sevai. 

9) Can add 1 tablespoon of this Podi while preparing Raw Banana Tamarind ( Puli ) Kootu in the end. 

10) Add a Tablespoon of this Podi after making Field Beans(FreshMochai,Avaregalu )  White Rava Upma.

12) Add a tablespoon of this Podi to Sambar Rice in the end. Serve with any vegetable Poriyal and fried appalam ( pappad ) and a curd pachadi ( Raitha ). Amazing. 

So these are some of the Uses of this Pitlai Podi . You can use it in many more dishes. Now let us see the recipe of this Pitlai Podi. Very, very simple. Do try this recipe. Make it, Store it and enjoy IT. 


Coriander seeds – 4 cups

Channa Dhal ( Bengal gram dhal ) – 1 cup

Urad dhal – 2 tablespoons

Dry red chillies – 1 cup ( I have used 1/2cup  of Kashmiri chillies and 1/2 cup of Guntur chillies )

Washed and dried curry leaves – 1 handful

Asafoetida powder- 1 tablespoon

Gingelly oil- 1 tablespoon( sesame oil )


Heat a heavy bottomed, big pan. Add oil. Keep on sim flame. First fry the red chillies till crisp. Remove it from the pan. Transfer to a plate. Next fry the curry leaves on sim flame till crisp. Transfer it to the plate. Next, add the coriander seeds, channa dhal, urad dhal and fry on sim flame to a golden colour. Switch off the stove. Transfer the contents to the plate. Add the asafoetida powder over the fried ingredients in the plate. Mix . Cool well. Transfer the contents to a big mixie jar. Powder little coarsely. Store in an airtight container. Use whenever you want.

Chef’s Tips

1) While frying the ingredients, fry on sim flame.

2) Do not over fry the red chillies.

3) Powdering  the Pitlai Podi little coarsely adds to the taste.






Vatral Kuzhambu Podi

Vatral  Kuzhambu Podi

This Vatral Kuzhambu Podi is very popular in our household. My Mil is an expert in making this Podi. We use this Podi to make Vatral Kuzhambu, Poricha Kuzhambu and rasam. Make in  small quantities and store in an airtight container. The shelf life of this Podi is 2 months. Make it fresh and enjoy the flavours.


Urad dhal – 1 cup

Thoovar dhal – 1 cup

Black pepper – 1 cup

Jeera ( cumin seeds ) – 1 cup

Red chilli powder – 1/2 cup

Turmeric powder – 1 teaspoon


Heat a pan. Keep the flame on sim. Dry roast Urad dhal, Toovar dhal, black pepper, jeera on sim flame till golden. Switch off the stove. Transfer the roasted ingredients to a plate. Sprinkle the turmeric powder on top of these roasted ingredients. Cool. Blend to a fine powder. Mix in the 1/2 cup red chilli powder. Mix well. Store in an airtight container.

Chef’s Tips

1) While roasting the ingredients do not over fry them. The taste will change.


Khoya Kaju Masala Powder

Khoya  Kaju Masala Powder


Before making the Khoya Kaju gravy, let us first make the Masala Powder. Make this Masala Powder fresh. The taste will be simply great.


Cloves – 10

Cardamom – 4

Cinnamon –  2 small pieces

Saunf ( aniseed ) – 1 tablespoon

Star anise – 2 petals only

Jeera – 1/4 cup

Nutmeg –  a very tiny piece


Heat a big pan. Keep the flame on sim. Add all the above mentioned spices. Dry roast on sim flame till golden. Switch off the stove. Cool. Powder in a blender to a fine powder. Store in an airtight  container. Use when you want .

Chef s Tips

1) Always roast the whole spices on sim flame. Let it take it’s own time to roast. The flavours will be really nice.

2) Can use this Masala Powder for making Veg  Curry and  a little sprinkle on the dhal tastes just yummy.



Kadai Chole Masala Powder

Kadai Chole Masala Powder


A very aromatic, perfect  tasting Masala Powder.  The stone flower gives a light smoky taste. Can use this Powder for dhal, curries, and a little sprinkle on the Biriyani is just heavenly.


Coriander seeds – 2 tablespoons

Cumin seeds –  3 teaspoons

Methi seeds ( fenugreek seeds ) – 2 pinches

Black pepper – 12

Cardamom – 2

Cloves – 5

Cinnamom – 2 small sticks

Saunf ( aniseed ) – 1 teaspoon

Stone flower (  kal  paasi ) –  1 very small piece


Heat a pan. Add all the above mentioned ingredients. Keep on sim flame and roast to a golden colour. Switch off the stove. Transfer to a plate. Cool.  Blend to a fine powder in a blender. Store in an air tight bottle. Keeps good for a fortnight .

Chef s Tips

1) Always roast the spices on sim flame.

2) Make these Masala Powder ‘s  fresh. Make small quantities.