Karnataka style Ellu Pudi | Sesame Seeds Chutney Powder Recipe For Rice, Idli, Dosa

Here is a tasty and healthy sesame seeds chutney powder recipe / Till seeds spice powder recipe for rice, idli and dosa in Karnataka style. In North Karnataka, this ellu pudi is one of the most popular side dish served for rice and roti. It is called as chutney pudi in Kannada.  People usually make this chutney powder with Gurellu / Uchellu / Niger seeds that looks similar to sesame seeds but I used our regular Til seeds.

Recently I prepared two types of ellu podi recipe. One is Tamilnadu style and other one is this Karnataka style ellu pudi. To be honest, I loved this Karnataka style ellu podi more than our Tamilnadu style because of the tangy and sweet taste of this podi. Moreover its so simple and easy to make as well. 

It was so good with rice, idli and dosa. We all loved it. Friends, do try this Karnataka style sesame seeds chutney powder. You will love it for sure. Check out the quick video below.

Karnataka style Ellu pudi / Sesame seeds chutney powder for rice, idli and dosa

Karnataka style Ellu pudi / Sesame seeds chutney powder for rice, idli and dosa

 

Cuisine: Karnataka

Category: Condiments

Serves: 1/2 cup

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Black sesame seeds - 1/4 cup Red chilli powder - 1 tsp Jaggery - 1 tsp Cumin seeds - 1/2 tsp Tamarind – small gooseberry size Salt - as needed Cooking oil - 2 tsp Garlic cloves - 5 Dry coconut - 1 tbsp (optional)

HOW TO MAKE ELLU PUDI

1. Dry roast sesame seeds till it splutters. Collect in a plate.
2. Heat oil and splutter cumin seeds. Switch off the flame.
3. Add chilli powder and salt. Mix well.
4. Once the sesame seeds cool down, take in a mixie jar.
5. Add the roasted chilli powder, salt, jaggery and raw garlic cloves to it.
6. Grind everything to a powder. Check for taste.
7. Store in a box and enjoy with plain rice, idli, dosa. 

METHOD - STEP BY STEP PICTURES

Heat a kadai and dry roast the sesame seeds till it splutters. Collect in a plate. Let it cool down. In the same kadai, heat oil. Splutter Cumin seeds. Switch off the flame and add red chilli powder, salt and mix well in the heat of the oil. Take the cooled sesame seeds in a mixie jar. Add the roasted chilli powder, salt, jaggery and raw garlic cloves to the mixie jar. Grind everything to a powder. Check for taste and cool down completely. Store in a box and enjoy with plain rice, idli and dosa.

Note

Adjust the quantity of chilli powder as per your taste. You can use black or white sesame seeds.

Try this easy, healthy Ellu pudi and enjoy !

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Murungai keerai podi–Drumstick Leaves Chutney Powder For Rice, Idli , Dosa

Recent days I am trying to include drumstick leaves /Moringa leaves in my cooking at least once in a week as its a super food. Drumstick leaves tree is a miracle tree. It has amazing health benefits. It is one of the richest plant sources of Vitamin A, B, C, D, E, K, Anti-oxidants and vital minerals like Calcium, Copper, Iron, Potassium, Magnesium, Manganese and Zinc. The leaves, pods, seeds, gums, bark and flowers of Moringa are useful to treat mineral and vitamin deficiencies, support  a healthy cardiovascular system, promotes normal blood-glucose levels, neutralise free radicals, provide excellent support of the body's anti-inflammatory  mechanisms, enrich anaemic blood and support the immune system. It is also known to improve eyesight, mental alertness and bone strength. It has potential benefit in malnutrition, general weakness, lactating mothers, menopause, depression and osteoporosis.  

Source : https://www.healthaid.co.uk/blogs/news/wonders-moringa

Usually I make drumstick leaves soup or poriyal with it. For a change, I tried Murungai keerai podi for rice, idli and dosa so that I can pack it for Raksha’s lunch box as well. I asked my MIL for the recipe and tried it for the first time. It came out so well. This drumstick leaves chutney powder tastes yummy when mixed with plain rice adding few drops of ghee.

Friends, do try this Murungai keerai podi / Drumstick leaves powder for rice, Idli, dosa and enjoy. This podi stays good without refrigeration for a month. Lets see how to make Murungai keerai podi with step by step pictures.

How to use this powder :  Take a tsp of this powder, mix with plain rice adding a tsp of ghee and enjoy it. You can also add a tsp of this powder in rice varieties like tomato rice, lemon rice, curry leaves rice or any vegetable rice.  You can also have this powder as side dish for idli, dosa like our usual chutney powder. But use in moderation. Mix with ghee or sesame oil and enjoy with idli, dosa. Alternatively, you can sprinkle this powder over the dosa and enjoy it like podi uthappam. You can add this powder while making sambar or vathakulambu and enjoy its benefits. Tastes different and flavorful too. 

 

Murungai keerai podi / Drumstick leaves powder recipe for rice

Murungai keerai podi / Drumstick leaves powder recipe for rice, idli, dosa

 

Cuisine: Indian

Category: Side dish

Serves: 1 cup

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Drumstick leaves / Murungai keerai - 1 bunch / 3 cups Or Readymade moringa powder - 2 tbsp Black gram dal / Black Urad dal - 1/4 cup Chana dal – 2 tbsp Red chilli - 5  Pepper corns - 1/2 tsp Cumin seeds - 1 tsp Coriander seeds – 1 tbsp Curry leaves - Few Asafoetida / Hing - 1/4 tsp Black or White sesame seeds – 1 tbsp Turmeric powder – 1/4 tsp ( to get bright green color) Salt - as needed Cooking oil - 2 tsp

HOW TO MAKE MURUNGAI KEERAI PODI

1. Take out the leaves from the stem and discard the yellow and wilted ones.
2. Remove the small stalks and stems from the leaves and discard them.
3. Wash them and spread the leaves in a cotton towel. Let the leaves dry in shade for 2 days.
4. Heat 1/2 tsp oil in a kadai. Roast urad dal till golden in color. Transfer to a plate.
5. Add 1/2 tsp oil in the kadai and roast chana dal till golden in color. Transfer to the plate.
6. Again add oil and roast the red chilli, curry leaves, pepper corns, cumin seeds till crispy. Do everything in low to medium flame patiently.
7. Add the roasted chillies to the plate. Lastly add the black sesame seeds and dry roast till it splutters. Add the coriander seeds and roast for a minute.
8. Switch off the flame and add the hing. For variations, you can roast all the above ingredients together in low to medium flame patiently and grind it.
9. Firstly grind the chillies and salt till coarse powder. Then add the roasted dals, pepper and cumin seeds. Grind to a smooth powder.
10. Lastly add the dried moringa leaves along with turmeric powder, salt and grind to a smooth powder.
11. Transfer to a box and store it. It stays good up to a month.
12. Enjoy mixing with plain rice adding ghee. Tastes great with idli, dosa too.

METHOD - STEP BY STEP PICTURES

Take the drumstick leaves bunch and seperate the leaves from the stalk. Discard the yellow and wilted leaves. Remove the small stalks as well. Now wash the leaves and drain the water completely. Spread the leaves in a cotton cloth and leave it dry under the shade for 2 days. For instant version, dry it for 2 hours and then dry roast in hot kadai for few minutes till it turns crispy. Switch off the flame and let the leaves be in hot kadai for sometime. Heat 1/2 tsp oil in a kadai. Roast urad dal till golden with nice flavour. Transfer to a plate. Similarly roast the chana dal till nice and crispy. Transfer to the dal plate.  Now add 1/2 tsp oil and roast the red chilli till crispy. Remove and transfer to the plate. Dry roast sesame seeds and coriander seeds till sesame seeds splutters. Add to the plate. Let everything cool down.  Firstly grind the red chilli, salt to a coarse powder and then grind the dals and seeds. It gives a nice color to the podi. Lastly add the moringa leaves and turmeric powder, grind it smooth. Transfer to a box and store it. Use up to a month. Enjoy !

Note

Adjust the quantity of moringa leaves as per your taste. Alter the quantity of red chilli as per your taste. For variations, you can roast all the above ingredients together in low to medium flame patiently and grind it. But do it patiently without burning any.

  
  Enjoy this healthy Moringa podi with rice, idli and dosa.

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I have kept an adamant creeper plant (Pirandai chedi in Tamil) in my balcony garden. Usually I make Pirandai thogayal or Pirandai kuzhambu. Sometimes, I make Pirandai dosa OR Red rice Pirandai dosai too.  This time, I tried Pirandai podi for a change. It came out so tasty and flavorful. We enjoyed it mixing with plain rice adding ghee. I personally liked this podi with idli, dosa too.

Friends, do try this Pirandai podi at home / Adamant creeper chutney powder recipe and store up to 2 weeks, enjoy with plain rice, idli, dosa if you like.

Pirandai podi / Adamant creeper chutney powder for rice

Pirandai podi / Adamant creeper chutney powder for rice

 

Cuisine: Indian

Category: side dish

Serves: 1/2 cup

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Pirandai / Adamant creeper sticks - 10 Urad dal - 2 tbsp Chana dal - 2 tbsp Sesame seeds - 1 tsp Red chilli - 3 Pepper - 1 tsp Cumin seeds - 1 tsp Tamarind - Gooseberry size Cooking oil / Gingely oil / Sesame oil - 2 tbsp Salt - as needed

HOW TO MAKE PIRANDAI PODI

1. Grease your hands with sesame oil generously to avoid itching.
2. Wash and peel the ridges of Pirandai. Chop into small pieces and set aside.
3. Heat oil and saute pirandai pieces till it shrinks in size and color turns light green or whitish.
4. Remove in a plate. In the same oil, saute urad dal, chana dal, red chilli, sesame seeds, pepper and cumin seeds in medium flame till dals turn golden in color.
5. Lastly add tamarind, salt and sauteed pirandai sticks. Mix well and let it cool down. 
6. Grind everything to a smooth powder. Transfer to an air tight box.
7. Store and use for 2 weeks.

METHOD - STEP BY STEP PICTURES

Wash the Pirandai sticks and set aside. Grease hands with sesame oil / Gingely oil generously. Peel the ridges of Pirandai sticks and chop into 1 inch pieces. Heat oil and saute Pirandai sticks till it shrinks in size and changes in color to light green. Remove in a plate. In the same oil, saute urad dal, chana dal, sesame seeds, pepper corns, cumin seeds and red chilli in low to medium flame patienly till the color of dal changes to golden. Lastly add tamarind, salt and sauteed Pirandai sticks. Mix well and let everything cool down. Grind to smooth powder and store in an air tight box. Serve with plain rice adding ghee.

Note

Pirandai podi can be prepared with many variations. You can skip tamarind if you wish but I recommend using it as it helps to reduce the itchiness of Pirandai while eating it. You can use either chana dal or Urad dal for variations.

  

  Healthy, tasty Pirandai podi is ready to use with plain rice, idli, dosa!

 

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Flax Seeds Idli Podi | Flax Seeds Chutney Powder Recipe - Aali Vithai Podi

Idli podi / Gun powder is an inevitable side dish in my house. Though I make varieties of chutney and sambar recipes for idli, dosa we have the habit of eating at least one last idli with idli podi. So I always keep idli powder also known as chutney powder in stock. And I love to try varieties of idli podi recipes. Its been a long time I used flax seeds in my cooking. 

Flax seeds (Linum usitatissimum) also known as common flax or linseeds (Aali vithai in Tamil, 

Alsi ke Beej in Hindi, 

Agase bījagaḷu in Kannada, caṇa vittukaḷ in Malayalam, Avise gin̄jalu in Telugu ) are small oil seeds that originated in the Middle East thousands of years ago. Lately, they have gained popularity as a health food. This is due to their high content of heart-healthy omega-3 fats, fiber, and other unique plant compounds. Flax seeds have health benefits such as improved digestion and a reduced risk of heart disease, type 2 diabetes, and cancer. They can be easily incorporated into your diet.  Roasting and grinding them is the best way to make the most of their health benefits. (source : https://www.healthline.com/nutrition/foods/flaxseeds).

 Earlier I used to add roasted flax seeds powder in my poriyal and kootu. This time, I wanted to include it in the form of idli podi.

This Flax seeds idli podi is a healthy chutney powder recipe prepared with urad dal, chana dal, flax seeds and curry leaves. Garlic flavored idli podi is our family’s favorite. So I have added some garlic cloves in this flax seeds podi. You can skip if you don’t like it.

Friends, do try this healthy flax seeds idli podi recipe / flax seeds chutney powder for idli, dosa. You will love it. Check out the video too !

Check out my

Basic idli podi recipe

Garlic idli podi

flax seeds horsegram idli podi 

Pepper idli podi

Sesame seeds podi

Flax seeds idli podi recipe / Flax seeds chutney powder recipe

Flax seeds idli podi recipe / Flax seeds chutney powder recipe - Side dish for idli dosa

 

Cuisine: Indian

Category: Side dish

Serves: 1.5 cups

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Flax seeds - 1/2 cup White urad dal - 1/2 cup Chana dal - 1/4 cup Red chilli – 12 to 15 (6 spicy chilli, 6 byadge or Kashmiri chilli) Curry leaves - 1 sprig Asafetida / Hing – 1/4 tsp Garlic cloves with skin - 10 Salt - as needed Cooking oil – 2 tsp

HOW TO MAKE FLAX SEEDS IDLI PODI

1. Heat a kadai and dry roast flax seeds till it starts to pop.
2. Remove in a plate. Add 1 tsp cooking oil in the kadai.
3. Roast chana dal and urad dal. Roast till golden in low to medium flame. 
4. Remove in a plate. Heat 1 tsp oil. Add red chilli, curry leaves, hing and roast till crispy.
5. Add salt and switch off the flame. Let everything cool down.
6. Firstly grind the red chilli to a coarse powder.
7. Now add the roasted dals, flax seeds and grind to powder.
8. Lastly add the garlic cloves. Grind to a fine powder.
9. Remove in a bowl. Cool down and store in a box.
10. Enjoy with idli, dosa adding sesame oil. 

METHOD - STEP BY STEP PICTURES

Heat a kadai and dry roast the flax seeds till it starts to pop. Do in low to medium flame without burning them. Transfer to a plate. In the same kadai, add  1 tsp of cooking oil. Add chana dal, urad dal and keep roasting them till both the dals turn golden in color. Do it patiently in low to medium flame. It takes 5 to 7 minutes. Transfer to the flax seeds plate. Now add 1 tsp of oil and add the red chillies, hing and curry leaves. Roast it till crispy without browning the chillies. Roast in low to medium flame patiently. Lastly add salt. Switch off the flame and let it be in the kadai for some time. It helps to make the chillies more crispy. Firstly grind the red chillies (use Byadge or Kashmiri chilli for bright color), curry leaves coarsely. Then add the roasted dal, flax seeds together to a powder. Lastly add garlic cloves with skin. Grind to a smooth powder by mixing the powder from the bottom. Don’t worry, garlic will be ground well. Now transfer the idli podi to a bowl. Let it cool down. Then store in an air tight box. Use up to 2 weeks to 1 month. Enjoy with idli dosa drizzling with sesame oil.

Note

For variations, you can skip garlic cloves and add asafetida alone. You can also add 2 tbsp of dry roasted sesame seeds and add it while grinding. It adds a nice flavor. Grinding red chillies firstly gives a nice, bright color to idli podi. For healthy variations, you can add roasted horsegram too. You can also add 2 tsp of roasted coriander seeds for variations.

Healthy and tasty flax seeds idli podi is ready to enjoy with idli dosa !

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Ellu Podi For Rice – White Sesame Seeds Powder - Til Powder Recipe

This is a simple ellu podi recipe that tastes great with plain rice, idli, dosa. I learnt this sesame seeds powder recipe / til powder from my MIL. It needs just 2 ingredients. Usually we make ellu sadam for festivals like Aadi 18, Kaanum pongal. But that is a different recipe using black sesame seeds, urad dal and coconut. Please check it HERE.

Recently when my MIL visited my house, I told her to prepare 5 podi varieties for rice and took videos. She prepared coconut podi, paruppu podi, sundakkai podi, paruppu podi and ellu podi. I will share the recipes one by one in my space. To begin with here is an easy ellu podi for rice. I used white sesame seeds in this recipe. You can also use black sesame seeds. This podi stays good for more than 10 days if you store properly with clean handling. Friends, do try this yummy ellu podi recipe for rice and enjoy.

Do check out my Ellu kozhukattai recipe for Ganesh chaturthi, Sesame seeds gun powder / ellu podi for idli, dosa and Tirunelveli style ellu thogayal for urad dal rice.

Ellu podi for rice

Ellu podi / white sesame seeds powder recipe for rice, idli, dosa

Cuisine: Tamil nadu

Category: Side dish

Serves: 1/3 cup

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 240ml White sesame seeds / Vellai ellu - 1/2 cup Red chilli - 3 to 4 (adjust ) Salt - as needed

HOW TO MAKE ELLU PODI

1. Heat a kadai and dry roast the sesame seeds and red chilli till seeds splutter.
2. Remove in a plate and cool down.
3. Add required salt and grind to a powder.
4. Do not grind for long time as sesame seeds leaves oil.
5. Remove in a box, use clean spoon. Stays good for 10 days.
6. Mix with plain rice adding sesame oil or ghee. Enjoy !

ELLU PODI RECIPE - STEP BY STEP PICTURES

Heat a kadai and dry roast sesame seeds and red chilli in medium flame. Saute till sesame seeds starts to splutter. Make sure it doesn’t burn. Switch off the flame and cool down. Add required salt. Grind to a fine powder. Do not run the mixie continuously for long time because sesame seeds release oil and it becomes  a paste. So grind to a fine powder carefully. Remove in a box and close with a lid. Use a clean spoon for handling. You can mix this powder with plain rice adding few drops of ghee or gingely oil.  If you like, you can have it with idli, dosa too. Enjoy !

Note

Adjust the quantity of red chili as per your taste. You can use black sesame seeds instead of white ones. Do not grind the mixie for long time to avoid becoming paste. For variations, you can grind a garlic clove for additional flavor.

Try this easy, yummy flavorful ellu podi for rice and enjoy !

Technorati Tags: ellu podi,ellu podi recipe,sesame seeds powder,ellu podi for rice,sesame seeds podi,ellu recipes,sesame seeds recipes

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Simple Idli Podi Recipe - How To Make Idli Milagai Podi At Home

Idli milagai podi / Idli podi (Gun powder in English) is a must & should side dish for idli, dosa in every South Indian’s house. No matter about the varieties of chutney and sambar, we love to have at least one idli or dosa mixed with idli podi to finish our breakfast/dinner. 

Most of the time we manage to eat instant dosa varieties and idli varieties only with this idli podi as side dish. Even though we prefer homemade idli podi, sometimes I love to buy Sakthi or Aachi idli milagai podi just to enjoy its smooth texture because we grind it slightly coarse. 

Today I have come up with my MIL’s style simple idli podi recipe ( We call it as Ulutham paruppu molaapdi in Tamil) with 4 basic ingredients. Urad dal, chana dal, red chilli, hing and salt forms the base for this recipe. However you can make N number of variations in this podi recipe by adding garlic, sesame seeds, dhania (Coriander seeds), Jaggery, black urad dal, rice, tamarind, coconut and even horse gram and flax seeds.

 Remember the color of idli podi varies as per the red chillies and the way you roast it. Long back, I have already shared my mom’s most popular idli milagai podi with garlic. Soon I will try to share the remaining podi recipes with yummy variations. 

 Now lets see how to make this simple idli milagai podi recipe at home with easily available ingredients with step by step pictures.

Simple Idli Podi Recipe - Idli Milagai Podi

How to make Idli milagai podi recipe for idli, dosa

Cuisine: Indian

Category: Podi recipes

Serves: 1 cup

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml White, round urad dal - 1/2 cup Chana dal - 1/2 cup Red chillies - 25 nos ( I used long ones) Hing / Asafetida - 1/4 tsp Cooking oil - 2 tsp Salt - as needed

HOW TO MAKE IDLI PODI - METHOD

1. Heat 1 tsp of oil in a pan. Roast chana dal and urad dal in medium flame till golden.
2. Remove in a plate. Add hing to it.
3. Heat 1tsp oil in the same pan and roast the chillies till crispy and golden brown.
4. Add the roasted chillies to the dal. Cool down. Add salt and grind everything to a fine or slightly coarse powder as you like.
5. Store in an airtight box and enjoy with idli, dosa drizzled with gingely oil.

METHOD - STEP BY STEP PICTURES

Heat 1 tsp of oil in a kadai. Roast chana dal & urad dal patiently in medium flame till golden brown. Remove in a plate. Add hing to it. Heat 1 tsp oil in the same kadai and roast the chillies in medium flame. Do not burn the chillies. Remove when it becomes golden. Add to the roasted dal. Let the mixture cool down.  Add salt and grind to a slightly coarse powder or fine powder as you like. Remove in an airtight box. Use clean spoon and serve with hot idli or dosa. It stays good for 15 days to 1 month. This idli podi tastes very spicy on the first day. But all the taste gets balanced from the second day and becomes good.

Enjoy !

Note

Adjust the quantity of red chillies as per your taste. For variations, you can  add 2 tbsp of dry roasted sesame seeds and grind it. You can also add few raw garlic cloves while grinding.

Try this simple idli podi recipe at home and enjoy with hot idli and dosa drizzled with sesame oil or ghee !

Very good recipes Tags: Idli podi recipe, simple idli podi recipe, Idli milagai podi, how to make idli podi at home, how to make idli milagai podi, idli milagai podi recipe

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Shenga Chutney Pudi - North Karnataka Peanut Chutney Powder - Shenga Hindi

Shenga hindi (Kadlekai chutney pudi in Kannada, Peanut chutney powder in English) is a North Karnataka special side dish for rice, chapathi, idli, dosa and jolada roti. It is a dry chutney recipe prepared without coconut. I learnt this from my friend Megha whose mom is from North Karnataka. It can be prepared easily with very less ingredients. People in Karnataka love to mix this shenga chutney pudi with curd and enjoy with jolada roti. But we liked it very much with plain rice drizzled with ghee more than roti, idli or dosa.If you have roasted peanuts in hand, this chutney pudi can be prepared instantly. You don’t need to remove skin of peanuts as well. This peanut powder stays good for a week and its ideal for travel too. Recently I shared 3 Karnataka special recipe in Tamil for Aval kitchen magazine. Many of my readers asked me to post those recipes in my website too. So here you go, North Karnataka style Shenga hindi pudi / Kadlekai chutney pudi with step by step pictures and video.

Shenga Chutney Pudi Recipe

How to make North Karnataka style Peanut chutney powder recipe for rice, jolada roti.

Cuisine: Indian

Category: Chutney Powder Recipes

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Roasted Peanuts - 1 cup Garlic cloves - 6 nos Cumin seeds - 1 tsp Red chilli powder - 4 tsp (adjust) Salt - as needed

METHOD

1. Dry roast peanuts in microwave high power for 3 minutes or on stove top till golden brown.
2. Let it cool down. No need to deskin peanuts.
3. In a mixer grinder, take roasted peanuts, chilli powder, cumin, garlic cloves & salt.
4. Grind it to coarse powder. Transfer to a container & store for a week.
5. Mix with plain rice adding ghee OR mix with curd and serve with Jolada roti.

METHOD - STEP BY STEP PICTURES

• Dry roast peanuts in microwave high power for 3 minutes or roast in a kadai in stove top. Roast in medium flame without burning them. Roast till its skin crackles & turn golden.Remove the peanuts & let it cool down.
  
• In a mixer grinder take roasted peanuts, red chilli powder, cumin seeds, salt and garlic cloves. Grind to a slightly coarse powder.Check for taste and add more salt, chilli powder if needed.
  
  
• Transfer to a clean, air tight box and store up to one week to 10 days. This chutney pudi tastes the best  for Jolada roti / Jowar flour roti when mixed with curd. You can enjoy it with plain rice adding ghee. If you like, you can have it with idli, dosa and chapathi too. You can also add this pudi in broad beans, cluster beans poriyal/Palya.
  
• Enjoy !

Note

Adjust the amount of chilli powder as per your taste. Some people add little sugar. But I didn’t use it. For variations, you can roast cumin seeds, garlic cloves before grinding.

Try this easy, yummy Karnataka style Shenga hindi pudi and enjoy with plain rice & jolada roti !

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Rasam Powder Recipe – Tamilnadu Style Homemade Rasam Podi

Tamil nadu style rasam powder / rasam podi recipe with step by step pictures and video. This is one of the best rasam powder I have ever made at home. I am a not a regular buyer of store bought rasam podi. But my friends used to buy Sakthi masala rasam powder, aachi rasam powder and MTR rasam powder. They say everything tastes good in its own way.  But I love to grind homemade rasam powder with fresh ingredients & make rasam with it  

I have already posted my Tirunelveli aachi’s rasam powder recipe for small quantity in my South Indian rasam recipe post. It smells and tastes awesome. I have also shared my Dad’s style rasam recipe using a 2 ingredient, instant rasam powder and easy bachelors style rasam. But some of my readers who tried my homemade sambar powder asked me to share authentic, traditional, Tamil people style homemade rasam powder recipe to grind & store for one month use.

When I told this to my MIL, she immediately suggested a recipe she read long back in a magazine. She made a trial batch and passed it to me. I loved its flavor and taste. Last month when my MIL came to Bangalore, I told her to make this rasam podi & idli podi and took video for my reference. 

The quantity I have mentioned in this recipe comes for 1 month use if you prepare rasam regularly. Its flavor and spiciness remains the same if stored in an airtight box. You can grind it easily at home using your Indian mixer. Use it within a month to enjoy its best taste & flavor. Ok, lets see how to make Tamil nadu style homemade rasam powder recipe !

Rasam Powder Recipe - Tamil nadu Style Rasam Podi

Tamil nadu style, homemade rasam powder recipe with easily available ingredients

Cuisine: South Indian

Category: Rasam Recipe

Serves: 1 cup

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Dhania / Coriander seeds - 1/2 cup Pepper - 1/4 cup Cumin seeds / Jeera - 2 tbsp Toor Dal - 2 tbsp Chana dal - 2 tbsp Methi seeds - 3/4 tbsp Red chilli - 25 to 30 nos Curry leaves - fistful Turmeric powder – 1/2 tbsp

HOW TO MAKE RASAM POWDER

1. Measure & Take all the ingredients required for rasam powder.
2. Sun dry or dry roast one by one.
3. Cool & Grind to coarse powder.
4. Store for a month & make rasam with it.

RASAM POWDER RECIPE - STEP BY STEP PICTURES

Measure all the ingredients given for rasam powder. Sun dry them for one day till it gets heated. Then grind to a coarse powder and store for months. Alternatively you can dry roast all the ingredients one by one carefully without burning them Heat a kadai and dry roast coriander seeds till it gives nice aroma.Remove in a plate. Then roast the methi seeds and roast till golden brown.Remove in the plate. Dry roast cumin seeds and then pepper corns till its heated. Now roast toor dal and chana dal till it gets heated. Collect them in the plate. Then roast the red chillies in medium flame till it becomes crispy, keep it in a separate plate. Lastly roast the curry leaves. Switch off the flame and let it be in the hot kadai till it turns crispy. Transfer it to the red chilli plate. After it cools down, transfer to a mixie jar. Add turmeric powder and grind everything to a slightly coarse powder.  Grinding coarsely helps to retain the flavor for long time. But do not grind it too coarse. Store in an air tight box once the powder cools down completely. You can add 1 tbsp of this rasam powder for making rasam for 3 people. This rasam powder stays good for 1 to 2 months. Use a clean spoon for handling.

Note

I have used more red chillies which helps to retain the flavor and spiciness for more days. If you reduce the quantity of chillies, powder will become bland in taste after few days.  You can skip curry leaves if you don’t like. Instead you can add some fresh curry leaves while making rasam.  Toor dal and chana dal helps to give some thickness to the rasam. So adding cooked dal water is optional.  Use fresh ingredients and grind it whenever needed.

Try this yummy, flavorful homemade rasam powder and make rasam with it. You will love its taste !

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