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 – 3/4 cup
Normal Dried Red Chilli – 20
Kashmiri Dried Red Chilli – 20
Toor Dal / Tuvaram Paruppu – 1/4 cup
Urad Dal / Ulundu Paruppu – 1/4 cup
Whole Pepper – 2 tblspn
Cumin Seeds / Jeerakam – 1 tblspn
Fenugreek Seeds / Methi / Vendayam – 1.5 tsp
Mustard Seeds / Kaduku – 1 tblspn
Oil – 1/2 tsp + 1/2 tsp
Method:
Heat 1/2 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 1/2 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 1/2 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 1/2 tsp oil and add chillies |
 |
| roast them |
 |
| 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 |
hi… followed your vatha kulambu recipe. came out well.tasted great..i am an ardent follower of ur recipes..thks..
Hi, plz clarify whether this podi alone can be added to vathakuzhambu or in addition chilli powder to be added.
@sathishaYou have to only this powder
Hi Aarthi. I need a lil help. Got a few questions, since I wish to try out more of south-indian recipes. I love idlis, dosas and uttampams. Now I want to learn about podis.
What does podi literally mean in Hindi/English.
I went through 2-3 the podi recipes on your blog. Could you plz tell me for what purpose and how we should use different podis? Thanks.
@Manju ModiyaniHai Manju
Podi means instant powders..It can be used in curries instead of adding whole lot of spices. FFor example this powder is used to make a special spicy gravy called as vathakuzhambu, it is a tangy spicy curry. And sambar podi is used to make the famous southindian dish sambar. But idli podi is mixed with oil to make a paste and had with idli or dosa..Hope it is clear now.
@Aarthi
That was really helpful. Thank you so much, Aarthi 🙂
Hi aarthi,
How much is a cup, in your recipes?
I have just made the vetha kozhambu podi and used American cup measures, but I suspect that maybe a bit much as your 20+20 chillies seem less for american cup measures.
Can you pls clarify?
@bilvapatramy 1 cup measures 240 ml
chilli level you can adjust as per your spice level
Hi aarthi , ur blog s awesome. Whenever I feel bored of cooking , I see ur blog and I run to the kitchen to explore….thank u so much.
Hi.. This morning my mil had gone out n asked me to cook. To my bad luck the sambar powder wasn't there. I thought I'll make rasam and kept dal on top of rice in cooker. Now, guess what! I had kept toor dal.. It was still hard to even crush after three whistles. Then I decided I lol browse for some vetha Koyambu recipes .. I visited several blogs before reaching here. All those logs asked me to fry everything separately.. No photos to explain to a person like me which dal is what without googling.
Landed here.. Followed this recipie with the help of the picture. MAde the vetha Koyambu n it tastes amazing.
How to make vatha kuzhambu with the vatha kozhambu podi for which you have given the method.
@visit2earn.comcheck this link
https://www.yummytummyaarthi.com/2014/07/sundakkai-vathal-kuzhambu-recipe-vatha.html
Hi Aarthi,
Thanks for the recipe. I have 2 questions for u..
1) Can this podi used for any other dishes as well?
2) what is the shelf life of this podi as I don prepare vathal kulambu very freq thought to check wit you.
Hi Arthi, would you please help me the amount of salt n chilly powder that should be added. Every time I cook anyone of this is higher or less than the required amount. Please help
Hi Aarthi,
U have used normal and kashmiri red chilli in this recipe.. I do not have Kashmiri red chilli. Is it ok to add just the normal red chilli? What about the quantity of the chilli?