KANJI PODI

>Wheat: 1/2 kg
> Red Rice 1/2 kg
> Horse gram: 200gm
> Green gram: 200 gm
> Almonds: 200 gm
> Ragi: 200gm
> soya 100 gm (optional)
> Corn(makkai) : cholam in malayalam: 100 gm
To Make Kanji

Heat 1/2 l milk add abt 3-4 spoons (according to the

consistency ) of kanji podi and stir it to
>cook it without fturning into lumps.Some people add water to the
milk b4 cooking.
add sugar to taste b4 consuming

NAME: CHAMMANTHI PODI

Ingredients:

1. Rice 1 cup
2. Urad Dal(Uzhunnuparippu) ½ cup
3. Channa Dal(Pottu Kadala) 1 tbsp
4. Sesame(Ellu) 1 tsp
5. Dry Red Chillies 10 nos.
6. Small Onion 4 nos.
7. Curry Leaves 2 stalks
8. Salt to taste ½ tsp

Description:
 1. Heat a wok over medium heat and fry the rice,channa dal,ellu
and red chillies separately.
2. Fry together the urad dal,small onion and curry leaves.
3. Grind all roasted ingredients separately into fine powder.
4. Mix together all the powder with salt.
5. Keep it in an airtight container.
6. Use prepared powder adding 2 or 3 drops of oil.
7. Serve with Dosa or Idly.

Veppilai katti and naarathai eleai podi are same; naarathai leaves 6
litres; elumichai elai 2 litres; salt 200 grams; red chilli 100 grams;
omam50 grams; and asafoetida 50 grams; is required for 5 persons
for 30 days; I have given this in pickle items for 100 persons
column;

SPICED ALMOND POWDER

1 cup whole Almonds

½ cup Coriander Seeds (Dhaniyalu, Dhaniya)
¼ cup dry Coconut Powder
1 tsp Cumin Seeds (Jeela Karra)
A pinch of Asafetida (Inguva, Hing)
4 or 5 dry Red Chilies (Adjust according to individual taste)
Salt as required

Preparation:

Dry roast all the ingredients and keep aside to cool down.

When the mixture cools down, dry grind it into a fine powder
along with salt. It?s ok if it is little coarse, still tastes great. This
powder can be stored in an airtight container up to a month.

Enjoy with steaming rice and a dollop of ghee!

KOTHAMALLI(CORIANDER) PODI :

1 cup coriander seeds,slightly roasted in a tsp of oil

6 dried red chillies,slightly roasted in a tsp of oil
Salt

Grind the coriander seeds,chillies and salt together to fine

powder.Cool and store in a air tigt container. Mix a tablespoon of
this aromatic podi with some ghee/oil in hot cup of rice ..Its tastes
divine :)

ONION VADAGAM PODI :

1 cup Onion vadagam (This is used for seasoning and its also
known as talimpu/thallipu
vadagam available in Indian super markets)
10 red chillies,slightly roasted in a tsp of oil
Salt
Break the onion vadams in small pieces and roast them in 2-3 tsps
of oil .
Grind the roasted vadam,chillies and salt together to a
powder.Cool and store in a air tight container. When you roast
these vadagams ,the whole home smells good.It can be served as a
chutney for dosa/idli or can be mixed with rice and served..

SPICY PEANUT POWDER – 1

INGREDIENTS:

• 1/2 cup Peanuts

• 10-12 dry Red chillies
• 1/2 tbsp Cumin/Jeera
• Salt

PREPERATION:
 • On a very low flame dry roast peanuts till they
change color and start to break open little.
• Once they are roasted take them out on a plate
and before they get cool, rub and remove the
skin.
• In a heavy bottom cooking vessel or kadai dry
roast dry red chillies and cumin till light brown.
Cool and set aside.
• Grind and make a coarse powder by mixing
roasted peanuts, dry red chillies, cumin and salt.
• Store in a clean, dry air tight container.

SPICY PEANUT POWDER – 2

Roasted peanuts : 1 cup

Cumin seeds : 1/2 tsp
Red chilli powder : 1 to 11/2 tsp
Salt : 3/4 tsp (salt to taste)
Garlic flakes : 3 flakes
Turmeric powder : A pinch
For popu :
Vegetable oil :1 table spoon
Mustard seeds, cumin seeds : each pinch
Curry leaves : few

Preparation :

1. Take roasted peanuts, garlic flakes, cumin seeds, red chilli

powder, salt in a jar and grind into smooth powder. Take in a
serving bowl.
2. Heat oil in a popu pan. Once the oil is hot, add mustard seeds,
cumin seeds and curry leaves. Let it to crackle. Add this popu to
above ground mix.Peanut podi ready to serve.

This recipe is very simply but very tasty to rice.

SPICY PEANUT POWDER - 3

INGREDIENTS:

1. Shelled dry peanuts, 1 cup.

2. Roasted channa dhal (pottukadalai), ½ cup.

3. Flaxseeds, ¼ cup. If ground flaxseeds are used, fry them for a

few

4. Garlic powder, 1 teaspoon.

5. Cumin seeds, 1 teaspoon.

6. Red chilies, 5-6 or more depending upon the preferred heat

level. My version was little bit mild.

7. Salt as per taste.

8. Curry leaves, 2 sprigs.

PREPARATION:

Dry roast peanuts and flax seeds under low flame until they turn to
a slight brown color. (If ground flaxseeds are used, they can be
roasted separately for a few minutes and added to the powder in
the end). Now roast the red chilies, cumin seeds, and curry leaves
separately. The curry leaves turn crispy. Let everything cool and
once cooled blend all the ingredients (both roasted and the other)
into a smooth powder. To serve, mix in a tablespoon of powder
with some rice and ghee or sesame oil and enjoy.

IMLI RICE POWDER

INGREDIENTS:
Tamarind - ½ Cup
Oil
Mustard - 1/2 tsp. mustard
Hing - 3 pinches
Curry leaves - 5
Red chillies - 1
Urad dal - 1 tsp
Chana dal - 2 tsp, 9. p
Peanuts - 2 tsp.,10.a
Turmeric powder - pinch of tumeric powder

Methi-Til Powder:
Red Chillies -3
Methi(Fenugreek seeds) - 1/4 tsp
Sesame seeds - 1/2 tsp
( Roast all these in a kadai and powderand keep aside.)

METHOD:
• Fry mustard seeds and dals separately and keep aside. Roast
turmeric powder and curry leaves and tamarind on a low fire.
• Powder coarsely tamarind , red chillies and add dals and salt. Mix
all the ingredients including methi and til powder.

This powder can be mixed with rice when required. Warm sesame
oil
may be added to the rice if preferred or warm ghee can be mixed.
DHANIA POWDER

INGREDIENTS:
Dhania - 1 cup
Red chillies - 4
Hing - 1 pinch
Urad and chana dal- ½ cup(more of urad dal)
Salt to taste,7. imli
Tamarind - the size of a marble.

METHOD:-Roast everything separately and grind to powder

coarsely. Mix with hot rice and ghee whenever required.

VALLARAI POWDER

vallarai leaves - 2 cups, salt - 1/4 tsp

Roast the leaves of vallarai in a dry pan. Add salt and powder it in
a mixie.This can be taken along with rice

DOSAI MILAGAI POWDER

Whole red peppers - 15

Urud dal - 50 g
Gram dal - 50 g
sesame seeds - 2 teaspoons
asafoetida - a pinch
tamarind - a pinch, sugar - 1/2 spoon, salt to taste
Slightly heat in little oil until the ingredients turn golden red in a
fry pan and grind the above ingredients.
MARUNDHU PODI

Ingredients

• Black pepper – 1table spoon

• Cumin seeds – 1table spoon
• Coriander seeds – 1table spoon
• Oregano (Omam in Tamil) – 1table spoon
• Fenugreek seeds– 1table spoon
• Dry neem flowers -1½ table spoon
• Asafetida powder– ½ tea spoon
• Dried ginger (Sukku in Tamil) – ½ inch piece
• Curry leaves – ⅓ cup
• Turkey berry dried (sundaikai vathal in Tamil) – 20 to 25 no
• Salt – as per taste (black salt is preferable)

Method

• Fry all the ingredients (except salt) in a dry pan separately.

• Mix all with salt and grind as a coarse powder.

• Now 10 in 1 Marundhu Podi is ready.

• How to use:
o Mix ½ tea spoon powder and ½ tea spoon of sesame oil
with steamed rice and eat twice a day.
o Or mix ½ tea spoon powder with buttermilk and drink
twice a day
Ingredients

• Pottu kadalai (roasted gram) – 1 cup

• Red chilli – 10 to 12 no
• Garlic peeled – 20 to 25 no
• Copra (dry coconut) – half (optional)
• Salt – as per taste

Method

• Cut copra into small pieces; put it in a mixer, pulse it for few
seconds and powder it; dry roast red chilli in a pan till crisp.

• In a blender add red chilli, salt and grind for few seconds.

• Add garlic and run the mixer for few seconds.

• Now add pottu kadalai and grind for few seconds.

• Add copra powder and run for few more seconds.

• Spicy Pottu Kadalai Podi is ready. Serve it with hot steamed

rice.

MILAGU PODI
Ingredients Needed :

Urad Dhal/Ulutham Paruppu - 400gm

Green chillies soaked in butter milk and sun dried popularly called
as mor milagai/mour mizhagai - 10
Raw rice/Arisi - 50gm
Black Pepper - 1tsp
Salt - to taste

Method Of Preparation :

1) Dry roast all the ingredients (Note: Roast all the ingredients
slightly without oil)
2) Grind the ingredients and make a fine powder

This podi can be mixed with hot rice and ghee. This is milagu
sadham/Milagu rice

DRY GINGER POWDER

Ingredients:

Dry ginger(Sonti)-5 to 6 ginger pods

Toor Dal-2 hands ful
Salt to taste

Method:

First we have to take the Sonti and make into pieces.

It is very hard so i use this mortal(In telugu we calld it Umman
Dasta).

Now place the pan and heat it when it gets heat add the toor dal
and fry it until it changes the colour.

When it changes the colour take out and keep it aside.

Now in the same pan add the dry ginger and heat it.It changes the
colour immediately
now we get nice aroma.

MAke then cool both ginger and dal.

Take the blender and add the dry ginger ,Dal and litle salt blend it
to very fine powder.

Store this is the box and have it.

Mix this podi with hot rice and add little ghee.