Uppinakai Menasina Pudi/Pickling Powder

Uppinakai Menasina Pudi/Urgai Malagapudi/Pickling Powder

Ingredients:

1 cup red chilies (split)
1/4 cup of methi seeds (menthya)
1/4 cup mustard seeds
1/2 tsp turmeric powder

Method:

Heat a pan on medium and roast all the above ingredients except the turmeric, separately and set aside in a dish. While roasting, the methi seeds should kind a fluff up and pop a little, the mustard seeds should turn lighter in color. To roast the chillies add a couple of drops of oil and chilies to the hot pan and roast till slightly browned. When cool, dry blend everything into a fine mixture.

Cooking tips:

The coriander seeds and the chillies burn quickly, so the need to fry them separately. The drop of oil used in roasting is to just subside irritants that possibly irritate every one's throat. Store in airtight containers.

Serving tips:

Main staple in all south Indian style pickles.

Rasam Powder

Rasam Powder/Saarina Pudi/Malagapudi

Ingredients:

• 1 cup red chilies (split)
• 1 cup coriander seeds (kotambari beeja)
• 1/4 cup jeera/cumin seeds
• 1/4 of methi seeds (menthya)
• 1/4 mustard seeds
• 1 tbs black pepper
• 1/2 tsp turmeric powder

Method:

Heat a pan on medium and roast all the above ingredients except the turmeric, separately and set aside in a dish. The methi seeds while frying should kind a fluff up and pop a little, the mustard seeds should turn lighter in color and start popping, cumin seeds and pepper also fluff up and pop slightly. To roast the chillies, add a couple of drops of oil to the hot pan and roast till slightly browned. Lower the heat to roast the coriander seeds for a couple minutes, just enough to bring out the aroma of the coriander seeds. When cool, dry blend everything into a fine mixture.

Cooking tips:

The coriander seeds and the chillies burn quickly, so the need to fry them separately. The drop of oil used in roasting is to just subside irritants that possibly irritate everyone's throat. Store in airtight containers.

Serving tips:

Main staple in rasam/saaru, huli/koimbu and many dishes. 

Vangibath Pudi

Vangibath Pudi

Ingredients:

1/4 cup coriander seeds (kotambari beeja)
1/2 cup channa dhal
1 tsp of methi seeds (menthya)
1/2 cup urad dhal
1" cinnamon stick (optional)
4 lavangas/cloves (optional)
15 red chilies (split) 

Method

Heat a pan on medium and roast the urad dhal, channa dhal, methi seeds, cinnamon, cloves in a drop of oil and set aside in a dish.  Add another drop of oil and the chilies to the hot pan and roast till slightly browned. Lower the heat and add the coriander seeds. Twirl everything around for a few minutes to bring out the aroma of the coriander seeds. Turn off the heat and add contents to the roasted dhals. When cool, dry blend everything into a coarse mixture.

Cooking tips:

The coriander seeds  and the chillies burn quickly, so the need to fry them separately.  The drop of oil used in roasting is to just subside irritants that possibly irritate everyones throat. Store in airtight containers.

Serving tips:

Use a tbs of the vanghibath pudi in curry's/palya, vegetables, huli/koimbu, uppittu etc to enhance the flavour.

Puliyogarae Pudi/Powder

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Puliyogarae Pudi
Ingredients:

• 1 cup of sesame seeds
• 1/4 cup of methi seeds(optional)
• 1/4 cup of cumin seeds
• 1/4 cup of corriander seeds(kotambari beeja)
• 16 red chillies

Puliyogarae Pudi

Method: Roast the sesame, cool and dry blend and put it aside in a dish. Then roast the methi, coriander seeds, red chilies, curry leaves, cumin seeds together. When cool, dry blend these and mix it together with the sesame powder.
Cooking tips: Use this puliyogarae powder to make puliyogarae (tamarind rice), puli aval, gojju etc.

Kootu Pudi

Kootu Pudi

Ingredients:

• 1/2 cup urad dhal
• 1/4 tsp of chana dhal
• 1 tsp of cumin/sheera seeds
• 1/4 tsp of whole black peppers
• 2 tsps of coriander/dhanya seeds
• 4 red chilies
• 1/4 tsp of oil

Method: Heat a small skillet on medium heat. Add the above ingredients and roast with oil till the dhals are are slightly browned. When cool, dry blend the contents into a smooth mixture and store in a container.
Cooking tips: Use this on cooked vegetables or to make kootu or uindorae.
Serving tips: -