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podi's (dry powder)


Posted on by Lakshmi Vasanth


Ingredients : Dry Coconut Powder / Copra scrapped – 2 cups

                      Red Dry chillies – 6 nos

                      Pepper – ½ tsp

                      Coriander seeds – 1 tsp

                      Red Chilli pd – 1 tsp

                      Urad dal – 2 tblsp

                      Hing – 1/2 tsp

                      Tamarind – Gooseberry size / nellikai size

                      Salt to taste

Method : In a pan take Urad dal , Pepper, Coriander seeds – dry roast them till the Urad is light brown.Remove and keep aside.

In the same pan add 1 tsp oil and roast the Red chillies till crisp. Now keep it aside. Allow both to cool.

In the same pan add the Dry Coconut powder and dry roast to light brown. Let it cool

In a blender add Urad dal,pepper, Coriander seeds, Tamarind, Hing, Salt except Dry coconut powder.Now give a blend till u get a coarse powder.

To this now add the Dry coconut powder and Red chilli pd. On a whipper mode blend all the ingredients together so that you get a coarse powder.

Store it in a Air tight jar. Can be kept for 2/3 weeks.


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Posted on by Lakshmi Vasanth


Ingredients : Methi seeds– 2 tblsp

                     Tur dal – 2 tblsp

                      Pepper – 2 tblsp 

                     Coriander Seeds - 2 cups

                     Turmeric pd - 1/2 cup

                     Chilli pd - 1 1/2 cup

                      Hing - 1 inch block


Method : Dry roast Methi, Turdal, Pepper together in a Pan till they are just heated and a nice smell comes. Keep aside in a bowl.

Same way also dry roast the Coriander Seeds also lightly so that the colour does not change .

Transfer it in a bowl and let it cool.

In a blender first add the Methi seeds, Turdal, Pepper. Grind it to a fine powder. Now seive it down. Collect the powder and measure it in a cup. It should be 1 CUP.

Now grind the Coriander seeds also to a fine powder. Seive it also . Now meaure the powder . It should measure to 2 CUPS.

Now take a large bowl add the Methi seeds, Turdal, Pepper pd, Then add the Coriander pd, Turmeric pd, Chilli pd and mix well nicely. Keep it in an Air tight container with a block of Hing in it to have a good aroma. 

To make Sambhar for 4 persons your need to put just 1 tsp of the powder. 


Measurement - 

Coriander seeds pd – 2 cups

Methi seeds/Pepper/TurDal (all together in powderform ) - 1 cup

Chilli pd – 1 1/2 cup

Turmeric pd – ½ cup

Hing – keep one block in Sambhar pd to keep the aroma.


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SENGDANA TIL KOOT (Peanut and Sesame seeds Powder)

Posted on by Lakshmi Vasanth

SENGDANA TIL KOOT (Peanut and Sesame seeds Powder)

Ingredients : Sengdana – 1 cup

                      Til seeds – 1 cup

                      Whole Dry Red Chillies – 8 nos

                       Red chili pd – 1 tsp

                       Tamarind – lemon size ball

                        Hing – 1 tsp

                       Sugar – 2 tsp

                       Salt to taste

Method : Dry roast the Sengdana and Til seeds separately. Just with a drop of oil roast the red chillies and keep aside. Once the Sengdana is cooled remove the skin of it .

In a blender just in the whip mode grind the Sengdana, Red Chillies and Tamarind to get a coarse powder.Remove this mixture and keep aside in a bowl.

Now add the Till seeds , Red chilli pd, sugar, salt, to the blender and whip again to a coarse powder.

Now add both the mixture together in the blender with Hing and give a final whip, for them to mix together well.

Spicy Tangy Sengdana Til Koot is ready to be eaten with Idli, Dosa and Hot steaming rice with Nalla ennai.

This powder can be used for mixed rice in Lunch box by giving a seasoning with Mustard and Urad dal.

Note : You can adjust the quantity of the Sengdana and Til seeds as per each house likes.


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POONDU PODI (Garlic Powder )

Posted on by Lakshmi Vasanth

POONDU PODI (Garlic Powder )

Ingredients : Garlic pods – 30 nos

                       Desiccated coconut  powder - 1 cup or

                      ( Dry coconut  scraped )

                       Sesame Seeds – 2 tblsp

                       Dry Red Chillies – 5 nos

                      Chilli pd - ½ tsp

                      Salt to taste






Method : Peel the garlic pods and roughly chop them and keep aside.


Take a pan add 3 tsp oil and add the garlic in it, also roughly cut the red chillies into ¾ parts and add to garlic and sauté both till the garlic  lightly change colour. Remove and keep aside .


Now in the same pan add the coconut powder and Sesame seeds  and fry them till the colour of the coconut is light brown colour.


Now in a blender first add the garlic and Red chillies mixture and give a blend. Then to this add the coconut mixture , salt and just blend it with the whipper option . As, if you grind the coconut  more then it will become smooth and taste different.


If you want it spicy at this stage you can add ½ tsp red chilli pd and mix well. Just whip it together in the blender. Grind it to a coarse powder. You can  store in an airtight container for 2-3 weeks .


For making jiffy Phodani Bhath you can use this powder. Goes well with Batata Vada, Vada Pav.




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Karuvepilai Podi (Curry Leaves Podi)

Posted on by Lakshmi Vasanth

Karuvepilai Podi (Curry Leaves Podi)

Ingredients : Curry leaves – 100 gms

                     Coriander seeds – 1 tsp

                     Channa Dal – 1tblsp

                     Tur dal – 1 tblsp

                     Hing – ½ tsp

                     Dry Red chillies – 10 nos

                     Black Pepper – 8 nos,

                     Tamarind – lemon size

For Tadka – Mustard seeds – 1 tsp

                     Urad dal- 1 tsp

                     Dry Red chilli – 1 no

Method : Wash the Curry leaves well and pull out the Curry Leaves from its Strands. Allow it to dry for half a day.

Dry roast the Tur dal, Coriander seeds, Channa dal, Red chillies, Pepper. Allow it to cool.

In a blender add all above ingredients with tamarind and grind to give a coarse powder. Now to this add the dry Curry leaves, and give a whip in the blender. To this add salt, hing and grind to have a coarse powder. Remove and store it in a Dry container. It remains for 15-20 days outside. If refrigerated then can be kept for more days.

This can be eaten with hot steamed rice with a dollop of ghee or Til oil .

If needed you can also give a tadka – Take a pan add oil and put Mustard seeds, urad dal and red chillies to this add 2 tblsp of this powder and just fry for ½ a min and then add the cooked rice and add give a toss. Hot Karuvepilai podi Sadam is ready.

This powder can also be put in buttermilk to drink.  It has got many nutritional value. 

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Molaga Podi (Gun Powder)

Posted on by Lakshmi Vasanth

A famous podi in every Tanjore house also known as Gun powder.

MOLAGA PODI ( Gun Powder)

Ingredients Whole Dry Red Chillies – 25 nos

                     Channa Dal – 3 tblsp

                     Urad dal- 2tblsp

                     Sesame seeds - 2 tblsp

                     Rice – 1 tblsp,

                     Hing – ½ tsp, Salt

Method : Dry roast Channa Dal till light golden brown and keep aside

Then in the same Pan add urad dal and rice and roast till golden brown and keep aside.

Now add the Sesame seeds and roast till they flutter and keep aside.

In the same Pan add 2 tsp of oil and put the red chillies and roast them till crisp.

Now in the Blender first add the Red chillies and Channa Dal and grind .

To  this add the urad dal and rice and grind again - now add the till seeds, salt, hing pd and give a last grind.

The Molagapodi need to be a little coarse powder.

Mix the powder with Sesame oil and relish it with Idli, Dosa etc……. with a dollop of Ghee ( optional) as my mother used to put.



Molaga Podi (Gun Powder)

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