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