This recipe has been handed down to me by my mother. Perfect for Idlis. A dollop of ghee will greatly enhance its taste.
- Coriander seeds – 1 1/2 cups
- Chana Dal – 1/4 cup
- Urad Dal – 1 tbsp
- Cumin Seeds – 1 tbsp
- Broken red Chillies – 2 cups
- Crushed Garlic – 1 cup
- Curry Leaves – 1 cup
- Tamarind – small lemon sized
- Oil for frying – 4 tbsp
- Salt to taste
- Dry roast coriander seeds until light brown. Repeat the same process with chana dal, urad dal and cumin seeds.
- Heat 1 1/2 tsp of oil and fry the broken red chillies until light brown. Let it cool.
- Repeat the same procedure with crushed garlic and continue to fry until the raw smell fades away.
- Lastly add tamarind and switch off the flame.
- Heat another 1 1/2 tsp of oil and fry curry leaves until crisp. Cool down all the ingredients.
- Start by grinding the chana dal, urad dal and cumin seeds to a coarse powder and put it aside.
- Next, grind the coriander and put it aside. Grind red chillies, curry leaves and tamarind.
- Grind the garlic.
- Now mix all the grinded ingredients together with salt.
Sesame seeds – 1/4 cup
Red chillies -10
Curry leaves – 1/4 cup
Oil – 1 tbsp
Urad dal – 1/3 cup
Chana dal – 1/2 cup
Asafoetida – 1/4 tsp
Turmeric – 1/4 tsp
Salt to taste
Red chilli powder – 2 tsp
- Heat a pan. Add sesame seeds and fry on low flame till golden brown.
- Remove the seeds from the pan and set aside on a plate to cool.
- Dry roast red chillies on the same pan for one minute and then add curry leaves. Continue to saute till they turn crisp.
- Keep it aside on the same plate .
- Add a tsp of oil and saute urad dal and chana dal till they turn golden brown. Cool it.
- Transfer all the fried ingredients to a blender. Add salt, asafoetida and turmeric powder. Grind to a coarse powder.
- Taste the powder. If you find the powder to be too spicy, avoid mixing red chilli powder. If not, add the red chilli powder and blend again.
Store in an air tight container.
Always roast on low flame.
You can also spread this powder on dosa and Idli.
This is a recipe from my mother’s book and it is pretty famous and loved by everyone in the family.
Coriander seeds – 1 cup
Chana dal – 1 cup
Broken Red chilles- 2 cups
Urad dal – 1 tbsp
Cumin seeds – 1 tbsp
Crushed garlic – 3/4 cup
Fenugreek seeds – 1/2 tsp
Curry leaves – 2 cups
- Heat a wide pan and add all the ingredients one by one.
- Dry roast on medium flame till the colour of the spices changes into light brown colour.
- Now let the roasted spices cool down to room temperature.
- Then add all the spices in grinder jar and make it to a coarse powder .
Store curry powder in an airtight dry jar .
This curry powder can be used to make brinjal fry, potato fry, ladies finger fry and tindoora fry .
This recipe is handed down by my aunt Mrs. Lakshmi
Coriander seeds – 1 cup
Cumin seeds – 1/4 cup
Cloves – 2 tbsp
Cardamom – 2 tbsp
Cinnamon – a little less than – 1/4 cup
Black pepper corns – 1 1/2 tbsp
Broken red chilli pieces – 1 1/2 cup
- Dry roast all the ingredients on medium flame for two minutes.
2. Cool it and grind into a fine powder.
To be used in chole curry. Quantity can be adjusted according to your spice level.
Do not over fry.
Chana Dal -: 1 Cup
Coriander Seeds -: 1 Cup
Urad Dal -: 1/3 Cup
Fenugreek Seeds -: 1/4 Cup
Black Pepper Corns -: 1/4 Cup
Asafoetida -: 1/2 tbsp
Curry Leaves -: 1/2 Cup
Broken Red Chillies -: 1 1/2 Cup
Turmeric Powder -: 1/2 tsp
- Heat a pan and add bengal gram. Now fry for a minute on low flame.
- Then add coriander seeds, urad dal, fenugreek seeds and black pepper corns. Fry on low flame for two to three minutes.
- While roasting, add broken red Chillies and curry leaves. Fry for one to two minutes till the curry leaves turn crispy.
- Lastly add asafoetida and turmeric powder and fry for about 30sec.
- Switch off the flame.
- Now let all the roasted spices cool down to room temperature.
- Add all the spices in your grinder jar and make it a fine powder.
- Now, let the powder cool down. Once the powder cools down spoon it carefully into a jar.
- Now your sambar powder is ready and can be used in making sambar.
If your sambar powder is a little light in colour, then add 1/2 cup of red chilli powder to it and mix.
Coriander seeds – 1 cup
Toor dal – 1/2 cup
Chana dal – 1/4 cup
Urad dal -1/4 cup
Cumin seeds – 1/2 tbsp
Mustard seeds – 1/2 tbsp
Black pepper corns – 2 tsp
Curry leaves – few
Asafoetida powder -1 tsp
Dried red chilli pieces – 1/2 cup
Oil – few drops
Heat a heavy bottom pan on low heat.
Dry roast all the ingredients one by one separately until it turns into light golden colour.
Add few drops of oil in the same pan and add broken red chilles and fry for few seconds until red chilles change colour and turn crisp .
Cool the ingredients to room temparature and grind all the ingredients to a fine powder . Store in air tight jar and can stay fresh for almost 4-6 months.
Suggestions – Adjust spice with red chilles.
Notes – Make sure not to burn the ingredients while roasting .
Cloves – 1/2 cup
Cardamon – 1/2 cup
Cinnamon – 1/2 cup
Javithri – 1/3 cup (Japathri)
nut meg – 1/2 piece ( jajikaya)
Poppy seeds – 1/3 cup ( gasa gasalu)
Marathi mogga – 1/4 cup
Star anise – 1/3 cup
- Put all these ingredients in a plate mix well.
- Put in sun for one hour and grind to a fine powder.
- Store in air tight container .
- Now your pulav masala is ready and can be used in all kinds of pulav.