Putnalu podi (Roasted chana dal powder)

Ingriedients:
3 cups Putnalu (roasted chana dal available in groceries)
1 cup endu kobbari (dry coconut)
2 tsp salt
2 tsp red pepper powder
2 tsp cumin seeds

Method:
Grind all ingredients to fine powder and store in an air tight container.

Tips: Stores for more than a month. Complements well with a little ghee in white rice – a great comfort meal for those lazy days when not in a mood to prepare elaborate meals. Goes well with Idli or Dosa and can be served with ghee.

Karappodi (Curry/Chutney powder)

Ingredients:
1 cup senaga pappu (channa dal/Bengal gram)
1 cup Toor daal
½ cup cumin seeds
2 tsp cup coriander seeds
1 tbsp Avalu (Mustard seeds)
3 large red chillies
2 tsp salt
a pinch of Hing (asafoetida)
Method:
Dry roast first 6 ingredients in a skillet till daal turn golden brown, Add red pepper towards the end for a couple of min. and grind in a coffee grinder. Add hing and salt and mix well.

Variations and tips:
Include 2-3 cloves garlic if desired. Can be stored for 2-3 months in an airtight container.
Serve on side with a tsp ghee or oil with Idli Dosa or Rice

Kandi Podi (Roasted Toor daal powder)

Ingredients
2 cups kandi pappu (Toor daal /pigeon peas / red gram)
3 dried red peppers
2 tsp salt

Method:
Roast toor daal in a pan till they turn golden brown. Add red peppers to the pan and roast for another two mins. Dry grind in a coffee grinder with salt. Store in air tight container at room temperature

Tips: It complements well with rice and a tsp of Ghee.

Rasam Powder

Ingredients
1 cup kandi pappu (Toor daal /pigeon peas / red gram)
1 cup Dhania (coriander seeds)
½ cup Chana daal
½ cup urad daal
¼ cup Miriyalu (Black pepper)
3 dried Red peppers

Method
Dry Roast all ingredients in skillet adding in the order mentioned except red pepper. In the last two mins of roasting include the redpeppers to avoid charring.

Grind the roasted seeds on a coffee grinder to a fine powder. Add a pinch of hing if desired

Use: to make Rasam/charu a clear tamarind soup with tomatoes (or drumsticks) (see the soup section for complete recipe)

Sambhar powder

Ingredients:
1 cup senaga pappu (channa dal/Bengal gram)
3/4 cup coriander seeds
½ cup Zeera (cumin seeds)
3 dried red peppers
1 tsp Miriyalu (whole black pepper)
1/4 tea spoon Menthulu (Methi seeds/fenugreek)
a pinch of Hing (asafoetida)

Method:
Roast all the ingredients individually, add a pinch of hing and store in an airtight container at room temperature.

Use: This powder is used in sambhar or pulusu - tamarind and daal (lentil) based soups cooked with a variety of vegetables and onions. (see the soup section for complete recipe)