Daniya Powder

Ingredients:
100 gms Coriander seeds (daniya) - fry without oil
15 gms Channa dal - fry without oil
15 gms Urad dal - fry without oil
100 gms Dry coconut - grated
20 gms Tamarind - cut into small bits
40 gms Jaggery
20 gms Salt
32 gms Guntur chilli - fry with 1 tsp oil
2 tbsp Oil
1/4 tsp mustard
4 strings curry leaves
A pinch of hing

Method:
Mix daniya, coconut, dals, tamarind, jaggery, salt and red chilli together and powder in a mixer. Heat oil, add mustard, curry leaves, hing and the prepared powder. Fry on a low flame for 2-3 minutes in a thick pan and switch off. Leave it in the pan till completely cool. Store in an air tight container. Serve with hot rice and a little ghee.

Curry Leaves Powder

Ingredients:
200 gms Curry leaves - wash and spread on a cloth till completely dry
200 gms Dry coconut - grated
45 gms Tamarind - cut into small pieces
90 gms Jaggery
35 gms Salt
75 gms Guntur Red Chilli
35 gms Channa dal
35 gms Urad dal
2 tbsp Oil
1/2 tsp Mustard
1/4 tsp Jeera

Method:
Fry curry leaves in a thick pan with little oil, on a low flame, till crisp.
Fry channa dal and urad dal together with little oil till golden brown.
Fry red chilli separately with little oil till crisp. Let them cool.
Mix all the other ingredients and powder in a mixer.
Heat 1 tbsp oil in a thick pan, add mustard, jeera and the prepared powder and mix on a low flame for 2 minutes. Swith off. Leave it in the pan till it reaches room temperature. Store in an air tight container.

Coriander Thokku

Ingredients:
1 Bunch Coriander
150 gms Jaggery
40 gms Salt
50 gms Tamarind - soak
50 gms Green chilli
15 gms Guntur chilli
50 ml Oil
1/2 tsp Mustard
3 strings Curry leaves
A pinch of hing

Method:
Clean coriander leaves, and grind it along with jaggery, salt, soaked tamarind, green chilli and red chilli to a smooth paste. Heat oil in a thick pan, add mustard, curry leaves, hing and lastly add the ground paste. Cover with a splatter screen, keep stirring every 2-3 minutes. Fry on a low flame till oil is separated. Cool and store in an air tight container, in the fridge.

Raw Mango Chutney

Ingredients:
165 gms Raw mango - grated
70 gms Dry coconut - grated
15 gms Red chillies guntur
32 gms Salt
90 gms Jaggery
2 tbsp oil
1/2 tsp mustard
1/2 tsp jeera
2 strings curry leaves

Method:
Peel and grate raw mango. In a mixer take grated coconut, red chilli, salt, and jaggery - powder without adding water. Now add grated mango, a little water and grind again. Heat oil in a thick pan, add mustard, jeera, curry leaves and the ground chutney. Fry on a low flame till done. Serve with rice or dosa.

If the raw mango is too tangy, add 10-20 gms more jaggery.

This recipe is contributed by Smt. Yellamma.

Bitter Gourd Powder

Ingredients:
1/4 Kg. Bitter Gourd
30 gms. Dry coconut - grated
12 gms. Crystal salt
10 gms. Tamarind (cut into small pieces)
10 gms. Chilli powder
10 gms. Jaggery
1/4 tsp powdered salt
2 pinches turmeric powder
3 tsp oil
1/4 tsp mustard
2 strings curry leaves - chop finely

Method:
Peel the bitter gourd lightly, cut into halves, remove seeds, grate and add 1/4 tsp powdered salt and 2 pinches of turmeric powder, keep aside for half an hour. Squeeze the bitter gourd to remove the water content. In a thick pan, heat 2 tsp of oil, add the bitter gourd and fry on a low flame, till crisp. Keep aside.
In a mixer add the other ingredients - dry grated coconut, salt, tamarind pieces, chilli powder, jaggery and powder it.
In the same pan, heat 1 tsp oil, add mustard, curry leaves, the prepared masala, fried bitter gourd, mix well and switch off immediately. Leave it in the pan till it is completely cooled. Store in an air tight container. Serve with rice.

Sambar Powder (for idli)

Ingredients:
80 gms Guntur chilli
50 gms Channa dal
50 gms Urad dal
30 gms Coriander seeds
15 gms Jeera
10 gms Methi
10 gms Cinnamon
10 gms Maraat Moggu
10 gms Pepper
5 gms Mustard
20 No. Cloves
8 No. Cardamom

Method:
Fry all the ingredients together in a thick pan on a low flame, till the dals turn golden brown and the chillies are crisp. Cool and powder in a mixie. Sieve and store in an air tight container.

This masala is used to make sambar for Idlis, Bisi bele bhath, Vangi bhath, and Rava Vangi Bhath. The recipes for these will be published soon.

Rasam Powder

Ingredients:
1 kg Guntur Chilli
1 kg Daniya (coriander seeds)
150 gms Curry leaves
150 gms Jeera
35 gms Mustard
120 gms Pepper
170 gms Methi seeds
25 gms Cinnamon
25 gms Maratha Moggu
3-4 No.s Dry turmeric
1/4 tsp asafoetida

Method:
* Divide chilli into small portions and fry in a thick pan, with little oil, on a low flame, till they are crisp.
* Mix coriander seeds with fresh curry leaves and divide into small portions, fry in a thick pan, on a low flame till the curry leaves are dry.
* Fry jeera, mustard, methi in a thick pan on a low flame.
* Fry pepper, cinnamon, maratha moggu and asafoetida with little ghee, one after the other.
* Break turmeric into small pieces.
* Cool and mix all the ingredients and make a smooth powder, in a mixie (or in a flour mill). Sieve and store in an airtight container. Can be stored and used for 1 year.