Last Updated on January 2, 2018
I always love having instant homemade powder on hands like sambar powder, garam masala powder. Homemade powder gives the curry or gravy which you make a real fresh taste, since these powders are fresh and not packed ages ago..I always have tavana podi, idli podi and kollu podi on hand, because you never know when they come handy for you..
Cooking Time : 15 mins
Makes : 2.5 cup of powder
Coriander Seeds / Muulu Malli - ¾ cup
Normal Dried Red Chilli - 20
Kashmiri Dried Red Chilli - 20
Toor Dal / Tuvaram Paruppu - ¼ cup
Urad Dal / Ulundu Paruppu - ¼ cup
Whole Pepper - 2 tblspn
Cumin Seeds / Jeerakam - 1 tblspn
Fenugreek Seeds / Methi / Vendayam - 1.5 tsp
Mustard Seeds / Kaduku - 1 tblspn
Oil - ½ tsp + ½ tsp
Heat ½ tsp oil in a heavy bottom kadai. Add in all the ingredients except dry red chilli and saute for a good 10 mins on medium heat till everything is nicely toasted. Remove it to a plate and let it cool down.
Now in the same kadai. Add the remaining ½ tsp oil and fry the chillies for 5 mins till it is golden. Remove it to the same plate and let it cool completely.
Now first take chillies in a blender and powder them coarsely. Then add the roasted spices and grind them to a fine powder.
Remove that to a plate and let the powder cool.
Store in a air tight container. I store them in fridge.
|Measure all the ingredients|
|I took all these spices in a plate|
|I kept the chillies in a separate plate|
|take a thick bottom pan|
|add in ½ tsp oil|
|add the first spices|
|saute it on medium heat for 10 mins or so|
|roast till it get golden|
|remove it and allow it to cool down|
|now add remaining ½ tsp oil and add chillies|
|roast them for 5 mins or so till it gets golden|
|remove it and let it cool|
|take a blender|
|add chillies first|
|powder them coarsely|
|add the other roasted spices|
|powder them finely|
|store this in a air tight container|
|I store them in fridge|