Molagai pudi-II

Ingredients:

1. Udad dal                 100gm  or 1 katori
2. Chann adal               50gm  or 1/2 half katori
3. Red chillies               12 to 15nos.
4. Til(Sesame seeds)      1 tsp (optional)
5. Hing                          a pinch
6. Salt                           to taste

Method:

• Roast each of the ingredients(1 to 4) separately. Add the Hing and salt and let it cool
• After it cools, mix it and grind coarsely.
• After grinding keep it open for some time till it cools completely, or else it will catch moisture. 
• Store in an airtight container.             

Use:          
Choose the quantity and mix with Ground nut/other edible oil to a smooth paste. Even olive oil can be used to make it nutritious. Dip the idli, vada or dosa in this and enjoy!

Molagai pudi-I

Molagai pudi also known as Gun powder is a  popular south indian (especially in Tamil nadu) powderish spice. This is mixed with oil and used as chutney/dip for idli, vada and dosa.


Ingredients:

1. Tur Dal  -                100 gms
2. Red chillies              10 to12 pieces   
3. Hing(Asafoetida)      a pinch.
4. Salt                         1/3 tea spoon or choose quantity to taste

Method  : 

1. Kake a kadhai
2. Add the Tur Dal & roast untill the it becomes reddish brown, keep aside to cool.
3. Add the Red chillies and roast it till it splutters , keep aside to cool.
4. Dry grind the dal first then add the red chilies and grind again.
5. After some time add hing & salt to this and grind for some more time till it mixes well and forms a fine powder.
6. After grinding keep it open for some time till it cools completely, or else it will catch moisture. 
7. Store in an airtight container.

Use:                                   

Choose the quantity and mix with Ground nut/other edible oil to a smooth paste. Dip the idli, vada or dosa in this and enjoy!

Chutney pudi

Ingredients:

1. Udad dal                             100gm
2. Channa dal                          100gm
3. Red chillies                            10gm
4. Dry coconut  (grated)              1cup
5. Kadhi patha(Curry leaves) 10-15 leaves
6. Tamarind                               10gm
7. Jaggery(optional)                  a small lemon size
8. For seasoning:  
   1. Hing(Asafoetida)       1 pinch
   2. Rai                            1 tsp
   3. Oil                             2 tsp         

Method:

• Roast each of them separately(on a low flame) Keep Aside.
• Let it all cool down in a vessel...add tamarind and jaggery to this.
• Grind the dry cononut separately and keep it aside.
• Then  grind udad dal, channa dal and red chillies.
• Add the dry coconut, add salt, and grind well to form a  powder
• Take a small kadhai. Add the oil, after it heats add the rai.
• As soon as the rai splutters add this to the mixie and grind again so that it mixes well.
• After grinding keep it open for some time till it cools completely, or else it will catch moisture. 
• Store in an airtight container.    

  Use:   

This is used to eat as a dip along with dosa and idli. You will need to add a little oil with this to make it into a chutney type consistency. For the health conscious people you can even add curd instead of the oil :) 

Menthya hittu Pudi

Ingredients:

1. Channa dal                                 100gm
2. Udad dal                                    100gm
3. Wheat                                        100gm
4. Alasande kaalu(lobia-red one)    100gm
5. Turdal                                        100gm
6. Moong dal                                 100gm
7. Menthya(Fenugreek Seeds)          10gm
8. Jeera                                              1tsp
9. Coriander seeds                             1tsp
10. Pepper                                           1tsp
11. Red chillies                                 3-4nos.
12. Horse gram  (optional)                    1 tsp
13. Kadhi patha                                  1/4 cup
14. Raw Rice                                        1 tbsp
15. Dry ginger powder                         2 tsp
16. Hing(Asafoetida)                           1 pinch
17. Salt to taste

Method:           

1. Roastall the ingredients(1 to 13), each separately, on a slow flame.
2. Mix all and grind in a dry grinder. Add the Raw rice at this stage.
3. After grinding keep it open for some time till it cools completely, or else it will catch moisture. 
4. Store in an airtight container.

Use:

This is eaten with hot rice. The correct way to eat it is.

Spread the rice. Add this powder. Then add little ghee on top and mix it all.

You can also make it interesting by adding this vogarane(chaunk) instead of plain ghee.

Vogarane:

Take little oil or ghee in a  small kadhai.

Add Pepper till it splutters and add some jeera.

Let is cool and you can use it as a vogarane.

Masala Pudi (4-in 1 powder)(Bisi-bele Bhaath powder, Vangi bhaath powder, Sambar powder & Palya pudi)

Ingredients:

1. Red chilly(Badgi variety)                    50 gms
2. Red chilly (Salem/Guntoor variety)     50 gms (if you prefer less spicy take only badgi)(badgi is for colour and others for spiciness)
3. Coriander seeds                                100gm
4. Udad dal                                            50gm
5. Channa dal                                          50gm
6. Dalchini (Cinnamon)   8 to 10 nos   or  05gm
7. Lavanga (Clove)                30 nos.  or  05gm
8. Jaiphal (Nutmug)                                 1/4th
9. Khuskhus                               3tsp  or  10gm
10. Marathimoggu (Caper spice)           3 to 4nos.
11. Dry coconut                                          25gm

Method:

• Heat kadai 
• Add 1/2 tea spoon oil & heat.
• Add dalchini, roast & keep aside
• Add lavanga, roast & keep aside
• Add marathi moggu, roast & keep aside.
• Add 1 tea spoon oil & heat.
• Add red chillies, roast & keep aside.
• Add coriander seeds, roast & keep aside.
• Add udad dal, roast & keep aside.
• Add channa dal , roast & keep aside.
• Add Khus Khus, roast & keep aside.
• Switch-off, add jaiphal and dry coconut,  roast & keep aside
• Let the above ingredients cool.
• First grind dry coconut, remove & keep it separately.
• Then grind the rest of the ingredients. After it is done add theground dry coconut and grind it again so that it gets mixed well.
• After grinding keep it open for some time till it cools completely, or else it will catch moisture. 
• Store in an airtight container.        

This can be used as Bisi-bele Bhaath powder, Vangi bhaath powder, Sambar powder & Palya pudi.
I learnt this from my late Mother-in-law who was a great cook!                  

Curry powder (Palya pudi)

Ingredients:

1. Channa dal                   200gm 
2. Udad dal                      225 gm
3. Coriander seeds            060gm
4. Lavanga (Clove)             10gm
5. Dalchinni (Cinnamon)      05gm
6. Jeera                               05gm
7. Red chillies                    100gm 
8. Dry coconut(grated)       3/4 cup. 
9. Oil (for roasting)               2 tsp

Method:

Roast All the Ingredients one by one, separately with little oil

Let it cool.

Dry grind the first 7 ingredients first then add the dry coconut and grind again to form powder in  a dry grinder.

After grinding keep it open for some time till it cools completely, or else it will catch moisture.

Store in an airtight container.

Sambar Powder (Huli pudi)

Ingredients:

1. Channa dal               220gm
2. Coriander seeds       140gm
3. Red Chillies               80gm
4. Methi seeds               40gm
5. Jeera                          5gm
6. Rai                            20gm
7. Dalchinni                   10gm
8. Lavanga                      5gm
9. Khus khus                  1 tsp
10. Dry coconut(grated)  3/4 cup.

Method:

• Roast All the Ingredients one by one, separately.
• Let it cool.
• Dry grind the dry coconut and keep it aside.
• Dry grind all the other ingredient to form a slightly course powder. Then add the dry coconut and grind for some time so that it mixes well.
• After grinding keep it open for some time till it cools completely, or else it will catch moisture.
• Store in an airtight container.

Rasam powder (Saarin pudi)

Ingredients:

                                                          A                           B                     C                      

1. Red chillies(Badagi variety)   500gm                   250gm              125gm            
2. Coriander seeds                    500gm                   250gm              125gm              
3. Jeera or cumin seeds             150gm                   075gm               40gm     
4. Methi seeds(fenugreek)         120gm                   060gm              030gm            
5. Pepper                                  100gm                   050gm              025gm      
6. Ghee                                        2 tsp                     1 tsp              1/2 tsp
7. Curry leaves                            1 cup                   1/2 cup            1/4 cup

Method:

• Wash and dry the curry leaves a few hours before the preparation.
• Take a kadhai. Heat it a little.
• Add little ghee.
• Then add pepper, roast it till its hot. Remove it and keep aside.
• Then add methi to the kadhai, roast it well.  Remove it and keep aside.
• Then add the jeera.  roast it well.  Remove it and keep aside.
• Do the same for red chillies , if you need put very little ghee.
• Roast the kadhi patha and coriander seeds together.
• Cool all of it and dry grind till smooth powder.                                                                                                                              

Refer to my post on Rasam to make the Rasam from this.

http://gyansheel.blogspot.in/2009/12/rasamsaaru-with-tomatoes.html

http://gyansheel.blogspot.in/2009/12/simple-rasam-tamarind-saaru.html