Sambar powder

Ingredients :

Coriander seeds(dhania) 2 tbsp
Bengal gram dal (channa dal) 1/2 tbsp
Black gram dal  split (urad dal) 1/2 tbsp
Dried red chili  4
Pepper seeds 1 tsp
Fenugreek seeds(methi seeds) 1/2 tsp
Cumin seeds (jeera) 1 tsp
Turmeric powder 1/4 tsp
Curry leaves 8 (fresh)
Asafoetida (hing) 1/4 tsp  (optional)

Preparation :

Fry all the ingredients one by one till they leave flavour and changes their colour on low flame.

Heat a pan, add  coriander seeds and fry till it changes its colour, remove from the pan.
take bengal gram on to the pan, fry until they turn to golden brown colour, remove them to a
vessel, take black gram and fry till they changes the colour,remove and take fenugreek seeds,
fry till they changes the colour, remove and add cumin seeds, fry till it changes the colour.
finally fry red chilly, curry leaves for couple of Min's.

Let them cool for 10 Min's, now take all fried ingredients in mixer, add pepper seeds, asafoetida,
turmeric powder, grind to coarse powder and store in air tighten jar.

Sambar powder is done and ready to use in sambar.

It takes 15 Min's to prepare.

Note : You can get sambar powder in well known brands, but home made
sambar powder gives you good flavour and taste.

Fenugreek and Cumin Seeds Powder

Jeelakara Menthula Podi

Every time preparing masalas.... when ever you need, it is time taking

and some times we don't feel like preparing also, If we keep masala

powders ready, it's easy to cook, in no time we can prepare curries.

Note : Always store masala powders in refrigerator to remain fresh.

Fenugreek Seeds (menthulu) 1 tbsp

Cumin Seeds (jeelakara) 2 tbsp

Heat a wok and fry fenugreek seeds on low flame stir continuously

till it gets light brown colour, keep it a side, and fry cumin seeds in

the same wok by stirring continuously on low flame till it gets

light brown colour.

Now blend them into fine powder and store in jar.

You can use it in tamarind based recipes like fish pulusu,

chamagadda pulusu etc...

Coriander Powder

Dhaniyala Podi

Take 1 cup coriander seeds.

Heat a pan and fry coriander seeds on medium-low flame, stir

continuously till it gets light brown colour.

Let it cool and blend into fine powder.

Store it in a jar.

Sesame Powder and Peanut powder

Sesame Powder, Nuvvula Podi

Every time preparing masalas.... when ever you need it is time taking

and some times we don't feel like preparing also, If we keep masala

powders ready, it's easy to cook, in no time we can prepare curries.

Note : Always store masala powders in refrigerator to remain fresh.

Take 1 cup sesame seeds in a bowl, add some water, wash and

pour in a filter (tea filter), keep it aside for 5 Min's to squeeze

all the water.

Now heat a wok and fry sesame seeds on low flame stir continuously,

until it pops up .

Remove from the flame, let them cool for 10 Min's.

Now blend them into fine powder, and store it in a air tighten jar.

You can use it for masala curries and chutney's when ever necessary.

Peanut Powder, Palli Podi

Take 1 cup peanut seeds.

Heat a wok, and fry peanuts, stir continuously until it gets golden

brown colour on medium-low flame, turn off the flame and let it

cool for 10 Min's.

Now peel the skin and blend it into smooth powder,

and store it in a air tighten jar.

Now you can use it in any recipes like egg plant masala curry,

tomato chutney....etc and in any other recipes when ever necessary.

Dry Coconut Powder with Garam Masala

Kobbera podi garam masala tho

Dry Coconut cups 4

Cardamom (Elaichi) 8

Cloves (Lavangam) 15

Caraway seeds / Kala jeera 1 tsp (sahjeera)

Cut dry coconut into small pieces.

Now blend all the ingredients into powder and store it in a jar.

Use it in only Non-Veg curries.