Kura karam / Curry Powder

Apart from garam masala powder, molaga podi,and other powders,curry powder is also must in all most all kitchens of south india.This powder is actually a mix of spices and each household has its own proportions so the end result will often differ from home to home.


I mainly use this powder for brinjal stuff fry,ladyfinger stuff fry and ridge gourd.


Ingredients:-


Channa dal 1 cup
Udat dal 1 cup
Pepper 4 tbsp
Coriander 4 tbsp
Red chillies 10
Fenugreek 1 tbsp
Cumin 2 tbsp


Method:-


Roast all the ingredients with 1 tbsp of oil separately.When cool grind them into fine powder.Store in a air tight container and use when required.

Molaga Podi

Molaga podi is also know as idly karam and is a great accompaniment with dosa.Just add few drops of oil or ghee and eat it with dosa.This is my m-law recipe and doesn't calls for much ingredients and quite easy to make and can be stored for long.

Ingredients:-

Urad dal (Minapa pappu) ½ cup
Chana dal (Sanaga pappu) 1/2 cup
Dried red chillies 6
Hing a pinch
Oil 1 tsp
Salt to taste

Method:-

Dry roast urad dal and channa dal separately,taking care not to over or under fry.

Take tsp of oil and fry red chillies.Once cool.Mix all the ingredients and grind it in
a mixer.
Some prefer coarse and some prefer fine powder.I prefer coarse powder.

Chitla Podi (powder)/Roasted bengal gram dal/Dalia

Ingredients:-

Dry red chillies 8

Putnalu/Roasted bengalgram dal/Dalia

Dry coconut small pc

Salt to taste

Garlic 2

Cumin 1 tsp

Method:-

Mix all the ingredients and make powder but not so fine.It taste better if is coarsely grounded.

It usually eaten with dosa or sprinkled on the dosa and known as podi dosa.I love to eat this with hot rice and a dash of ghee.

This is the easiest powder to make,no frying nothing.Just gather all the ingredients and make powder out of it.This is my mom's recipe.

Palli Podi/Peanut Powder

Ingredients:-

White Sesame seeds (til) 1 cup

Oil 2 tbsp

Red chillies 1 cup

Urad dal 1 1/2 cups

Chana dal 3/4 cups

Peanuts, roasted and skinned 1/2 cup

1 tbsp Salt 1 tbsp

Method:-

Roast sesame seeds in a dry frying pan over moderate heat till golden and remove from pan.

Pour 1 tbsp oil into pan and heat through. Add red chillies and fry for 1-2 min, remove from pan and set aside.

Pour remaining oil into pan and heat through. Add dals and fry till golden.

Mix all ingredients together and grind to a coarse powder.

Store in a air tight container and use as required.

This recipe is given to me by friend lubna,i had this with idly and the taste is awesome.

I am sending this to JFI-Peanuts hosted by Pavani of Cook's Hideout, event started by Indira of Mahanandi

Dosa Varieties and Karivepaku podi (curry leaf powder)

Rava Dosa

Ingredients:-

Rawa/Sooji 1 cup

Maida 1 cup

Rice flour 1 cup

Curd 1-1 1/2 cup

Sugar 1/2 tbsp

Cooking soda 1/4 tsp

Zeera 1/2 tbsp

Curry leaves few

Rai 1/4 tbsp

Salt as per taste

Oil

Method:-

1.Mix rawa+maida+rice flour+curd+sugar+Cooking soda+salt and water.Let it rest for 1 hour.

2.Heat oil in a kadai,add rai+zeera and curry leaves.Once the seasoning is ready,mix it with the batter.

3.Heat a non-stick tawa, rub the tawa with a slice of onion and oil.Take ladle full of batter and spread it on the tawa and put oil around the dosa and flip it once and serve.

********Onion Dosa********

Ingredients

For dosa:

1 cup urad daal

3 cups rice

For Onion Paste:

2 large onions

1/4 tsp jeera powder

1/4 tsp ginger paste

1/4 tsp garlic paste

1 tsp red chili powder

Coriander leaves few

Make paste of all the above and keep aside

Method:-

Soak urad daal and rice preferably overnight and grind to make a smooth paste and let it

marinate over night. Next day morning add salt and mix it thoroughly.

Put dosas on a hot pan and with a tea spoon spread the paste all along the dosa to cover

almost the entire dosa.

*******Moong dal and udad dal dosa*******

Ingredients

Udad dal 1 cup

Moong dal 1 1/2 cup

Salt as per taste

Oil

Onions chopped finely 1

Green chillies chopped finely 2

Ginger chopped finely 1" pc

Coriander chopped finely.

Method:-

Soak Moong dal and udat dal separately for 3-4 hours.

Grind them together into a smooth batter and this batter doesn't need to be fermented.

Make thick dosa.Spread onions,green chillies,ginger and coriander on the dosa and serve.

*******Karivepaku podi/Curry leaf powder*******

This is my mom's recipe,when she was here she did it and i am posting it now.

Ingredients:-

Curry leaves dried 2 cups

Senaga pappu (channa dal) 4 tbsp

Minappa pappu (udad dal) 2 tbsp

Cumin seeds 1 tbsp

Coriander seeds 1 tbsp

Dried red chillis 6-7

Tamarind 1 small size of a lemon

Salt to taste

Oil 2 tbsp

Method:-

1.Take 1 tbsp of oil in a kadai,add channa dal and udad dal,fry until both changes colour and don't burn them.Remove from the kadai and keep aside.

2.In the same oil add coriender seeds and zeera.Toss them till they are brown in colour.Remove it and keep aside.

3.In the same kadai take the remaining oil and fry red chillies for 2-3 minutes.Keep aside.

4.Add curry leaves and roast till the leaves are crispy.Let all the ingredients cool.

5.Once cool,grind both the dals until coarse,followed by cumin and coriander seeds.

6.Add tamarind and red chillies and grind again.

7.Lastly add curry leaves and salt and grind into smooth powder.

Serve it with hot rice,dosa or idly.

These dosas are going to the event hosted by padma of Padma's recipes

Nalla Karam/Black Red Chilly Powder

This is done by mom, the taste is awesome. Usually Andhra lunch starts with hot rice and nalla karam,then follows other dishes. This can be eaten with idly and dosa as well.The taste is awesome when sprinkled on hot pongal.Before my mom came here we used to buy priya nalla karam, now i no longer buy this. Now the recipe

Ingredients:-

Red chillies 50gms
Coriander seeds 50 gms
Cumin seeds 1 tbsp
Tamarind little (can be adjusted according to the taste)
Salt as per taste
Garlic flakes 5
Oil 1 tbsp

Method:-

Heat oil in a pan, fry the red chillies for a minute. Remove and keep aside.
In the remaining oil, fry coriander seeds, cumin seeds and grind with red chillies until smooth.
Add salt, tamarind, garlic and blend to a smooth powder.

This goes to the JFI event hosted by queenspice and started by Mahanandi.