RASAM POWDER

My not so perfect rasam powder. :)

DRY COCONUT (COPRA) CHUTNEY POWDER

Dry coconuts (Copra) -- 2 cups (grated/powdered)

Split chickpea(chana dal) -- 1/2 cup
Split black gram (urad dal) -- 2-3 teaspoons
Curry leaves -- 20-30
Chilli powder -- 2-3 tablespoons (or to taste)
Tamarind -- little
Salt to taste
Sugar -- 1-2 teaspoons


Grate or chop and run the copra in a processor to make powder.

Dry roast both lentils and slightly dry the curry leaves and tamarind.

Now mix all the ingredients and run it in the processor until it is powdered. (coarse)

Can be served with dosa, along with ghee or oil.

PEANUT CHUTNEY POWDER

Peanut -- 500 grams
Garlic -- 6-8 cloves
Cumin seeds -- 3 tablespoons
Chilli powder -- 7-8 table spoons /or to taste
Salt to taste


Roast Peanuts on medium flame until they become crispy.
Cool it and remove the skin.

Dry roast cumin seeds until it gives a nice aroma.

Put all the ingredients in a dry grinding/powdering jar of a food processor and run it until the peanuts are coarsely powdered.

Serve it with roti/chapati or dosa. Goes well mixed with ghee or oil.(sunflower or coconut)

SAMBHAR POWDER

Coconut oil -- 1 teaspoon
Fenugreek seeds -- 1/4 teaspoon
Coriander seeds -- 2 teaspoon
Cumin seeds -- 1/2 teaspoon
Red chillies -- 4-6 (according to taste)
Turmeric powder -- 1/2 teaspoon
Asafoetida -- 1/8 teaspoon
Curry leaves -- few


Heat the oil and roast all the ingredients for the sambhar masala in it.The ingredients should go into the frying pan in the same order as they are listed above.

Cool it and make a fine powder. Store it in a airtight container.

PALYA POWDER

Chana daal -- 1 cup
Urad daal -- 1/4 cup
Coriander seeds -- 3 tablespoon
Red chilies -- 10 -15
Sesame seeds -- 4 teaspoon

Dry roast all the ingredients till crisp and make a coarse powder. Store it in a airtight container.