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How to Series: Dry powder/ Gun powder/ Pappula podi

Thursday, November 5, 2009

Most of the dishes from south Indian cuisine includes dry powders. Making them every time is a big big work.. Yeah, really big work. Keeping them handy makes life simple...(at least sometimes r when iam busy)..

Mixed nuts n spices gives an aromatic flavor to this powder.
If anyone doesn't like any vegetable, u can make a fry of it n add this powder. Believe me they will try it..I try this on my hus, who is really picky guy when it comes to veggies. He even ate bitter gourd without knowing that the fry is bitter gourd fry..
Dry roasted one by one until they leave there own aroma's leaving us to an irresistible flavor..Cool them and grind to a coarse powder..
Ingredients:

  • Peanuts: 1 cup.
  • Split dal/ Daliya/ Senaga Pappu: 1cup
  • Urad dal: 1cup
  • Grated coconut: 1cup(optional)
  • Channa dal/ Pachi senaga pappu: 2tbsp
  • Coriander seeds: 2tbsp
  • Sesame seeds: 2tbsp
  • Cumin seeds: 1tsp
  • peppercorns: 1tsp
  • Cloves: 1/2tsp
  • Fenugreek seeds/menthulu: 1/2tsp
  • Cinnamon: 1inch piece
  • Red chili: 8-9, or to taste
Preparation:
1) In a pan on medium heat, dry roast peanuts until they leave their raw smell. Don't burn them.. Take them to a plate n cool. U can rub n remove the skin of peanuts if u want..
2) After taking peanuts,immediately add urad dal and fry till they turn red. Remove them n cool.
3) Now add channa dal n dry roast it until it turns its color to red. Remove n keep aside  to cool.
4) Now add red chili n dry roast. keep them aside.
5) Fry coriander seeds for 1min n remove.
6) Add, cumin, methi seeds, peppercorn,cloves, Cinnamon n dry roast for 1-2mins.
7) Switch off n add sesame seeds. Dry roast n let them cool.
8) Make sure all the ingredients are cool n transfer  them to a blender n grind to a coarse powder.


U can enjoy this powder with hot rice and  with a touch of ghee or butter.

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