Mirappodi (Palya podi)

Ingredients:

110 gms Dry coconut
25 gms Guntur chilli
15 gms Byadigi chilli
20 gms crystal salt
6 gms pepper
15 gms garlic

Method:

In a mixer add both the red chillies, salt and pepper and powder it. Then add grated dry coconut and garlic pods and powder coarsely.

Heat a pan, add the powder and fry it for 2 minutes. Switch off and leave it in the pan till completely cool.

Transfer to an air tight jar and refrigerate. Can be stored upto one month.

How to proceed:

Saute vegetables like potato, bhendi, brinjal, capsicum etc., in little oil. Switch off and sprinkle the prepared powder according to your taste.

The vegetables can be prepared separately or in combinations. Onion can also be added.

If using vegetables like carrot and beans, they have to be steamed first, and then fry in little oil till the moisture evaporates and add the palya podi.

Green chilli paste

Ingredients:

100 gms green chilli
50 gms salt
20 gms curry leaves

Method:

Take all the ingredients in a mixer. Make a paste without adding water and store in a small plastic or glass jar in a refrigerator. This can be stored for 2 weeks or more. I use a lot of green chilli paste in everyday cooking.

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.