ANDHRA PEANUT SPICE POWDER(palli karam)
serve this spicy peanut powder with hot rice and a drop of ghee. This will be good for 6 months.
ingredients :-
Peanuts : 1 Electric rice cooker cup
Dry red chillies : 12
Cumin seeds : 1/2 tspn
Coriander seeds : 1/2 tspn
Garlic pod : 1 big pod
Salt : 1 tspn
Dry descinated coconut : 1 Tbspn
Preparation :-
* Heat a pan and add peanuts and dry red chillies and fry them nicely till done .
Then add cumin seeds and coriander seeds and fry for 2 mins and switch off stove.# Immediately add chopped garlic and descinated coconut and mix nicely. With the little heat available after switching off the stove coconut and garlic gets litely fried .
# After 5 mins transfer this to a plate and let it cool.Once it is cooled grind them along with salt and adjust the taste accordingly.
Store in a dry air tight container and store in a dry place
CURRY POWDER
putnala podi(powder with chana dal)
Apart from garam masala powder 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.use this powder in veg curries specially brinjal,beans
ingredients :-
chana dal: 1 Electric rice cooker cup
Dry red chillies : 12
Cumin seeds : 1/2 tspn
Coriander seeds : 1/2 tspn
Garlic pod : 1 big pod
Salt : 1 tspn
Dry descinated coconut : 1 Tbspn
Preparation :-
* Heat a pan and add chana dal and dry red chillies and fry them nicely till done .
Then add cumin seeds and coriander seeds and fry for 2 mins and switch off stove.# Immediately add chopped garlic and descinated coconut and mix nicely. With the little heat available after switching off the stove coconut and garlic gets litely fried .
# After 5 mins transfer this to a plate and let it cool.Once it is cooled grind them along with salt and adjust the taste accordingly.
Store in a dry air tight container and store in a dry place
NOTE:FOLLOW THE SAME PROCESS FOR KOBBARI KARAM WITH OUT DAL,PEANUT
CURRYLEAF POWDER
I have been planning to make this spicy curry leaf powder for soo long & finally I made it. I sun dried the curry leaves for 2 days instead of dry roasting them in the pan and them grinded with the roasted Indian spices. I like to have this with chapathi, idlis, dosa & rice with a tsp of ghee. Though, it is simple to make yet it taste heavenly :)
Ingredients :
Curry leaves - 2 cupsChanna dal - 4 tbspUrad dal - 2 tbspRed chillies - 6 - 7 nos (as per ur spice level)Cumin seeds - 1 tbspCorrainder seeds - 2 tbspTamarind - size of a litchiMethi seeds - 1/4 tspGarlic - 1 pod (Optional)A pinch of hingSalt to taste
Directions to cook :
# Sun dry the curry leaves till crispy. Otherwise, dry roast the curryleaves for about 5 min. Keep aside.
# Dry roast all the ingredients seperately, as they turn brown at different temperatures. Allow them to cool.
# Combine all the roasted ingredients & grind them finely.
# Store it in a air tight container.
