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We all use different kinds of powders in our everyday cooking and I regard them very important as they make our cooking easier and tastier too.There are some powders which are a must in Tamilnadu and again the taste differs in every household.This is my entry for Smitha's Colours of Taste-Powders Event.Though I bookmark the events in the blogospere but end up sending the entries just before the closing date.So do bear with me for the next few posts as Iam in a mood to participate in as much events as can this month.



SAMBHAR POWDER
This is one thing which all of us can never be without.This is my MIL'S recipe and has been adapted for many years



Ingredients
Long red chilly-250 gms
Coriander seeds-500gms
Channa dal-1/2 cup
Split urad dal-1/2 cup
Toor dal-1/2 cup
Methi seeds-2tbsp
Black pepper-2tbsp
Jeera-2tbsp
Raw rice-2tbsp
Finger turmeric-50gms
Asafoetida-2 tsp
Curry leaves-a few
Oil-a few tsps for roasting



Method
Roast all the ingredients except turmeric individually using very little oil each time
Allow to cool
Dry grind in mixie and store in air tight container

RASAM POWDER

Ingredients
Long red chiily-20 nos
Coriander seeds-1cup
Black pepper-1/4cup
Jeera-1/4cup
Curry leaves-a few
Asafoetida-1 tsp



Method
Dry roast and dry grind the ingredients and store in air tight containers

IDLI PODI

Ingredients
Long red chilly-250 gms
Channa dal-1 cups
Split/full urad dal-1/2 cup (skinned/deskinned)
Curry leaves-handful
Asafoetida-1 tsp
Oil- as required
Salt- as required



Method
Roast each ingredient with oil seperatly
Allow to cool
Grind chillies finely
Grind channa and urad dal seperately either finely or coarsely
Finally the curry leaves
All the ingredients should be dry grinded
Mix all the ground ingredients along with salt in a bowl and store in dry container

Here are some powder varieties from amoung my recipe collection

Tamarind Rice Powder

Ingredients
Tamarind-1/4kg
Split urad dal-1tsp
Chana dal-1tsp
Coriander seeds-1tsp
Black till-1tsp
Salt-as required
Curry leaves-a few
Asafoetida-a pinch

Method
Cut tamarind into small pieces,clean and keep them in the sunlight till crispy
Dry roast all the ingredients and grind them coarsely and store
Add the powder with hot rice with oil as required

Coconut Rice Powder

Ingredients
Grated coconut-3cups
Pepper-1tsp
Cumin seeds-1tsp
Split urad dal-1/4tsp
Red chilli-1
Asafoetida-a pinch
Curry leaves-a few

Method
Dry roast the grated coconut and keep aside
Roast pepper and cumin seeds in little ghee and grind
Season the urad dal and chilli in little oil
Add the roasted coconut,salt and pepper-cumin powder and mix well and store
Mix with rice as required

Sambar Rice Powder

Ingredients
Tamarind-1/4kg
Grated coconut-1/2 cup
Coriander seeds-2tsp
Red chilli-5
Cumin seeds-1/2tsp
Methi seeds-1/4tsp
Salt-as required
Curry leaves-a few dried

Method
Roast the ingredients in a teaspoon of oil and dry grind
Add the dried curry leaves and store
Add with rice with ghee as required

Kalkandu(Diamond sugar)Rice Powder

Ingredients
Powdered diamond sugar-1cup
Sugar-1cup
Cardamon powder-1/2 tsp
Cashews and raisins-dry roasted

Method
Mix all the ingredients and store
Add with rice as required

Raw Banana Rice Powder

Ingredients
Raw banana-2
Cumin seeds-1tsp
Coriander seeds-1tsp
Red chillies-5
Pepper-5
Roasted groundnuts-1/4cup peeled
Salt-as required
Lemon salt-1/4tsp

Method
Peel the raw bananas and cut them into small pieces and dry them in the sunlight
Dry grind with then other ingredients and store
Add with rice as required

Garlic Rice Powder

Ingredients
Garlic with skin-20 cloves
Red chillies-5
Grated coconut-1/2 cup
Fried gram -1 tsp
Salt -as required

Method
Dry the ingredients in sunlight for half an hour
Roast them in a teaspoon of oil
Dry grind and store

Lemon Rice Powder

Ingredients
Grated coconut-2cup
Mustard-1tsp
Split urad dal-11/2tsp
or
Chana dal
Asafoetida-1tsp

Method
Dry roast the coconut well and keep aside
Dry roast mustard,dal and asafoetida
To the roasted coconu add 1/2 tsp lemon salt,turmeric powder a little,salt to taste and dry grind it coarsely
Mix the roasted mustard and dal and store
Add to rice as required