South Indian Spice Powders 
	
	Kura Podi (Curry powder)
	
	1 cup channa dal 
	1/2 cup urud dal (mina pappu)
	10 large red chillies
	1/4 cup coriander seeds (dhaniyalu)
	pinch asafoetida
	
	Fry all ingredients in a small amount of oil (tea spoon)on low heat. Once
	the fried mixture is luke warm transfer contents to blender and add a table
	spoon of salt and grind to a fine powder. Store in jar such as empty yogurt
	can in refrigerator.
	
	Sambar Podi (Sambar powder)
	
	1 cup channa dal
	3/4 cup coriander seeds
	10 large red chillies
	1 tea spoon black pepper (whole)
	1/4 tea spoon fenugreek
	pinch asafoetida
	
	Fry ingredients in a tea spoon of oil on low heat and powder the fried
	stuff in blender when luke warm to a fine powder.
	
	Charu Podi (Rasam powder)
	
	Take 1 cup coriander seeds, 1/2 cup cumin seeds, 1/2 cup black pepper
	(whole) and powder them without oil or frying. This need not be stored in
	refrigerator.
	
	Rasam is a thin broth that can be drunk as soup or eaten with rice. It is
	rather spicy and makes a nice hot drink with a warm sensation from the
	spices.
	
	Pacchadi Podi (hot chutney powder)
	
	1 table spoon fenugreek seeds
	20 large red chillies
	1 table spoon mustard seeds
	1/4 tea spoon Asafoetida
	1 table spoon salt
	
	Fry all ingredients except salt in a little oil (tea spoon) on low heat .
	When luke warm grind with salt to a fine powder.
	
	This powder is used to make all kinds of chutneys with tomatoes, egg plant,
	raw tamarind, cucumber, etc.
	
	Pulusu Podi (Sweet "soup" powder)
	
	2 table spoons fenugreek seeds
	20 large red chillies
	1/2 tea spoon black pepper (whole)
	1/4 tea spoon Asafoetida
	1/2 tea spoon coriander seeds
	
	Fry all ingredients in a tea spoon of oil on low heat. When lukewarm grind
	to a fine powder.
	
	This is used to make something like sambar except that you add a lot of
	sugar and tamarind to give a sweet & sour soup. A speciality is one form
	where you add sweet potato, potato, pumpkin and anyother vegies like
	carrots, green beans, etc.



	
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