Sambhar, Rasam and Molagai Podi

Hello,

Good evening. Today I have posted recipe for sambhar powder, rasam powder, dhaniya powder, jeera powder, red chilly powder and Molaga Podi(for idly and dosa) Try make small quantity of these powders. I prefer to make just one small container quantity. If less is made each time it will remain fresh and take less storage space too! 

By the way all these recipe are my mother's. She holds the sole patent for her authentic powder recipes! Those days me and amma used to make large quantities of smabhar and rasam powder. We used to get it powdered from flour mill. Gone are those lovely days. Now I make just a little quantity but I make sure I follow her unique recipe. 

Yes I have added just one ingredient which was not available to us in Trivandrum those days - Badigay red chilly for bright red colour. 

Here you go...



Sambhar powder



Dry red chillies – 15 (spicy)

Badigay red chilly – 10 (for colour)

Coriander seeds – 1 cup

Whole black pepper  - a handful
Fenugreek seeds  - 1 tbsp
Cumin seeds  -  ¼ cup

Channa dal –a handful

Tuvar dal – a handful

Asafoetida – 2 tsp (broken pieces)

Method of Preparation

In a heated frying pan dry roast all ingredients separately.  Powder the ingredients into a smooth and fine powder. Store in a dry air tight container. I use Tupperware which is air tight and very handy.

I used few spicy hot chilly and few red chilly only for giving a splendid colour to the sambhar powder.  

Rasam Powder

Ingredients

Tuvar dal – 1 cup

Coriander seeds – 1 cup

Cumin seeds – 1 cup

Whole black pepper – ½ cup

Fenugreek seeds – 1 tbsp

Dry red chilly – 10 (spicy) and 10 (badigay)

Curry leaves – a few springs

Mustard seeds – ½ tbsp

Asafoetida – 1 tsp (broken pieces)

Method of Preparation

Dry roast each ingredient separately. Use a dry mixer to powder. Store the powder in a air tight container.

Jeera powder

Cumin seeds – 2 cups (keep it in sunlight for an hour before frying)

Roast jeera in a dry frying pan or microwave. Make a coarse powder and store in a dry bottle/container.  

Dhaniya powder

Coriander seeds – 2 cups (Keep it in sunlight for an hour before frying)

Roast and make a fine powder. Store in air tight container.

Red chilly powder

Dry red chilly - 100 grms (spicy long red chilly)

Badigay chilly - 25 grms (for colour)

Dry roast both chillies together and make a fine powder. 

Molagai podi

Red dry chilly – 25 (spicy) 15 (for colour)

Black urad dal – 1 cup

Channa dal – 1 cup

Asefoetida – 2 tsp(broken)

Black til – ½ cup

Salt as required

Method of Preparation

Dry roast each ingredients except salt. Make a coarse or fine powder as you like it. Add salt, mix well. Store in an air tight container.