Gun Powder for Idli/Dosa

Gun Powder for Idli/Dosa

Prep Time: 10 mins

Cooking Time: 0

Servings: Till it lasts

Ingredients:

2 tbsp urad dal

2 tbsp channa dal

1 tbsp peanuts

5-6 dry red chillies

Salt to taste

Method:

1. Dry roast urad dal, channa dal and peanuts till they turn light red and start leaving aroma. Then add red chillies and roast till done.
2. Remove and allow it to cool. Add it to the blender add salt and blend to a slight coarse powder.
3. Serve with idli or dosa.

Co-zy Tips:

1. Add some ghee to the gun powder and then have it with idli or dosa, it tastes too good and kids also love it.
2. You may sprinkle it over dosa while cooking and serve too. If you cook the dosa with ghee it will become ghee kharam dosa/nayi kharam dosa.

Putnalu Pappu Podi

Putnalu Pappu Podi

Prep Time: 5 mins

Cooking Time: 5 mins

Serving: Till it lasts

Ingredients:

1 cup roasted channa dal (putnalu pappu)

1 tsp jeera/cumin

3-4 whole dry red chilli

3 cloves of garlic

1 tbsp dry desiccated coconut

Salt to taste

Method:

1. Heat pan on low heat and dry roast whole chillies, jeera and garlic till it leaves flavours.
2. Allow it to cool and add it to a blender and add rest of the ingredients and blend to a powder.
3. Store in an air tight container.
4. Serve with hot steamed rice and ghee/clarified butter.

Co-zy Tips:

1. You may use 1 tsp of red chilli powder instead of whole red chillies to make it quicker, and just add dal + chilli powder + jeera + salt + coconut and blend; the powder is ready in no time.
2. This powder can be sprinkled to variety of stir fried vegetables.

Curry Leaf Powder (Karivepaku Podi)

Curry Leaf Powder

Prep Time: 15 mins

Cooking Time: 10 mins

Servings: Till it lasts

Ingredients:

1 cup curry leaves (washed and air dried)

8-10 whole dry red chillies

1 tbsp bengal gram/channa dal

2 tsp urad dal

1 tsp jeera/cumin

8-10 pepper corns

1 tsp tamarind

3-4 cloves of garlic

1tsp jaggery - powdered(Optional)

2-3 tsp oil

Salt to taste

Method:

1. Heat a pan and add oil; add Bengal gram and urad dal and fry till they change colour on a medium heat.
2. Add red chillies, peppercorns, jeera, garlic and tamarind and cook till they are roasted.
3. Add the curry leaves and fry till they are crisp on low heat.
4. Allow the mixture to cool and then add them to a blender. Add salt, jaggery and blend to a powder and store in an air tight container.
5. Serve with hot steamed rice and ghee/clarified butter.

Co-zy Tips:

1. Wash the leaves and spread it over a cloth and keep it under fan to dry for 10-15 mins else leave it overnight without fan.
2. You may use curry leaves with the stalk as it will add some fibre.
3. Store it in refrigerator to increase its life and retain the freshness longer.
4. Eat at least ½ tsp of this powder in your one meal every day as its excellent for your immune system and cleansing.