Methkut

Ingredients:
1/2 Cup - Urad Dal
1/2 Cup - Chana Dal
1/2 Cup - Toor Dal
1/2 Cup - Moong Dal
1 TeaSpoon - Jeera
1/4th TeaSpoon - Methi Seeds
2 Table Spoons - Whole Black pepper
5 - Red Chillies
1/2 TeaSpoon - Turmeric
1 TeaSpoons - Sunthi or dry ginger powder
1 TeaSpoon - Oil
Salt To your taste
1/2 TeaSpoon - Hing

Procedure:

• Dry fry all the 4 dal's in a pan. Fry till golden color and take them out of the pan.
• Now dry Fry jeera, methi seeds and black pepper. Take them out of the pan.
• Add oil to the pan and fry Red Chillies.
• Grind all these ingredients, along with turmeric, ginger powder, salt and hing.

Serving Suggestions:
1. You can add Methkut to thick poha and mix it with sesame oil and serve.
2. Add Methkut to rice and mix it with ghee, lemon and serve hot.
3. Could be served with plain rice and sesame oil.
4. Methkut could be mixed with Curd Rice and add tadka at the end (tadka is optional: Mohra, uraddal, karvepak and kottimeera)

Kootu Podi

Ingredients:
3 Table Spoons - Chana Dal
1 Tea Spoon - Urad Dal
4-5 - Red Chillies
1/4th Tea Spoon - Hing Powder
1 Table Spoon - Whole Black Pepper
1 Table Spoon - Grated Dry Coconut
1 Tea Spoon - Rice
1 Table Spoon - Coriander Seeds / Dhaniya
1/8th Tea Spoon - Methi Seeds
1 Table Spoon - Oil

Note: This powder is used to make Kootu for 1 time.

Procedure:
1. Heat oil in a pan and fry the below ingredients one after the other in following order:
- methi seeds, chana dal, urad dal, chillies, black pepper, coriander seeds, rice, coconut.
2. Add hing at the end and switch off the stove.
3. Grind all the ingredients and Kootu Powder is ready.

Pulusu Podi

Ingredients:

1 Table Spoon - Methi Seeds

10 - Red Chillies

1/4th Cup - Coriander Seeds / Dhaniya

1/8th Cup - Cumin Seeds

1 Tea Spoon - Hing

1/8th Cup - Grated Dry Coconut

Procedure:

1. Dry fry all the ingredients one after the other on a low flame following the order mentioned in ingredients section.

2. The ingredients should turn light brown color.

3. Cool them and grind them into powder.

4. You can add this powder to any leafy vegetable dal.

Karvepak Podi / Curry Leaves Powder

Ingredients:
2 Cups - Fresh Curry Leaves
1/4th Cup - Urad Dal
6-10 - Red Chillies
20 Seeds - Methi Seeds
2 Tea Spoons - Coriander Seeds / Dhaniyalu
1/4th Tea Spoon - Hing
1 Tea Spoon - Salt [Or adjust per your taste]
1/8th Tea Spoon - Turmeric
Small Lemon Size - Dry Tamarind, Make them in to small pieces
1 Table Spoon - Oil

Procedure:
1. Wash the curry leaves and spread them out and dry them for a day.
2. Heat 1/2 Tsb oil in a pan and fry methi seeds until they turn red color.
3. Add urad dal, chillies, dhaniya, hing and fry them until urad dal turns light brown.
4. Add tamarind and switch off the stove. Let them cool down.
5. Heat 1/2 Tsb oil in a pan and add curry leaves and fry until they become dry and break easily when pressed. Fry them on a low flame.
6. Grind all the ingredients along with salt and turmeric.
7. Curry Leaves Powder is ready to serve.
8. You can serve this with plain rice and ghee.

NooPodi / Nuvvula Podi / Sesame Powder

Ingredients:
1/2 Cup - Sesame Seeds
4-5 - Red Chillies
1/2 Tea Spoon - Salt [Adjust per your taste]







Procedure:
1. Dry fry Sesame Seeds and red chillies on a low flame until sesame seeds turn light brown.
2. Grind them along with salt.
3. Sesame Powder is ready to serve.

Serving Suggestions:
1.You can serve this with plain rice and ghee.
2. You can add this powder when you prepare one of the below Poopu Kooralu / Tadka Bhaji's:
  - Bottle Gourd
  - Ridge Gourd
  - Snake Gourd
  - Beans
  - Cluster Beans (Goru Chikkudukaya)

Putnala Podi / Roasted ChanaDal Powder

Ingredients:
1 Cup - Roasted ChanaDal / Putnalu
6 - Red Chillies
1 Table Spoon - Salt [Or as per your taste]
5 - Garlic
1/2 Tea Spoon - Cumin Seeds
1 Tea Spoon - Oil / Ghee [Or less]




Procedure:
1. Heat oil in a pan and keep the stove in low flame.
2. Fry red chillies and switch off the stove and add Cumin seeds. Let this cool down.
3.Grind roasted chana dal, salt, garlic, above red chillies and cumin seeds.
4. Roasted Chana dal Powder is ready to serve.
5. You can serve this with plain rice and ghee.

Tikkat Meat / KharraPodi / MulagaPodi

Ingredients:
1 Cup - Urad Dal
12 - Red Chillies (Or adjust to your taste)
1/8th Tea Spoon - Methi Seeds
1 TeaSpoon - Hing Powder
1 TeaSpoon - Oil
1 TableSpoon - Salt (Or adjust to your taste)





Procedure:
1. Dry fry urad dal and keep it aside.
2. Heat oil in the pan and fry methi seeds until they turn dark red color and keep them aside.
3. Fry red chillies and add hing powder and switch off the stove.

4. Grind all the ingredients.
5. While Serving: Mix some tikkat meat powder with sesame oil or ghee and serve with idli or dosa.

Note: This powder can be stored in a container for 1 month.

Podi Chutney

Ingredients:
1 Cup - Chana Dal
1 Cup - Dry Coconut Slices
1/8th Tea Spoon - Methi Seeds
10 - Red Chillies
Lemon Size - Dry Tamarind
1/8th TeaSpoon - Turmeric
1 Table Spoon - Salt (Or adjust to your taste)
1/2 Tea Spoon - Oil

Tadka:
1 Tea Spoon - Oil
20 - Dry Curry Leaves
1 Tea Spoon - Mustard Seeds
1 Tea Spoon - Hing Powder

Procedure:
1. Dry fry chana dal until it turns light brown color and keep them aside.
2. Dry fry coconut slices and keep them aside.
3. Dry fry methi seeds until they turn dark red color and keep them aside.
4. Heat oil in a pan and fry red chillies and keep them aside.
5. Switch off the stove and add tamarind to the pan, the heat of the pan should be good enought to slightly fry the tamarind.

6. Grind chana dal, coconut slices, methi seeds, red chillies, salt, turmeric and tamarind.
7. Heat oil in a pan and prepare tadka and add it to the above ground powder and mix well with hand.
8. Serve this with plain rice and ghee. This can also be served with idli or dosa.

Note: This powder can be stored in a container for 1 month.

Kandi Podi / ToorDal Powder

Ingredients:
1/2 Cup - Toor Dal
1/2 Cup - Chana Dal
1/4th Cup - Urad Dal
1/4th Cup - Moong Dal
10 - Red Chillies (Or adjust to your taste)
1 Tea Spoon - Cumin Seeds
1/8th Tea Spoon - Methi Seeds
1/2 Tea Spoon - Hing Powder
1 Tea Spoon - Oil
1 TableSpoon - Salt (Or adjust to your taste)

Procedure:
1. Dry fry all the 4 dal's separately till they turn light brown and keep them aside.
2. Heat oil in a pan and fry methi seeds and keep them aside.
3. Fry Red Chillies and at the end add hing powder and cumin seeds, mix and switch off the stove.

4. Grind all the ingredients along with salt.
5. Serve this with white rice and ghee.

Note: This powder can be stored in a container for 1 month.

Kakarakaaya Podi / BitterGourd Powder

Ingredients:
2 - Medium Size BitterGourd, Cut into 1/2 inch pieces
6 TableSpoons - Chana Dal
2 TableSpoons - Urad Dal
2 TableSpoons - Dry Grated Coconut
1 TableSpoon - Coriander Seeds / Dhaniya
8 - Red Chillies
Lemon Size Tamarind
1/8th TeaSpoon - Methi Seeds
1/4th TeaSpoon - Hing Powder
4 TableSpoons - Oil
Salt as per your taste
1/8th TeaSpoon - Turmeric

Procedure:
1. Heat 1 Table Spoon of oil in a pan.
2. Roast  the below ingredients by adding them one after the other into the pan:
   - Methi Seeds, chana dal, urad dal, red chillies, dhaniya, grated dry coconut, hing, tamarind.
3. Switch off the stove after the above are roasted and grind them along with salt and turmeric.
4. Heat remaining 3 TableSpoons of oil in a pan and shallow fry bitter gourd pieces.
5. Once the bitter gourd pieces are fried, let them cool down and then grind them along with the above powder.
6. Serve the powder with Plain White rice and ghee.

Menthi Kharam - Chili Methi Seeds Powder

Ingredients:
250 Grams - Red Chillies
4 TableSpoons (or 1 handful) - Methi Seeds
1/4th Cup (or 2 handful) - Urad Dal
2 TeaSpoons - Hing Powder [OR Solid Hing Pieces]
1 TeaSpoon - Oil

Procedure:
1. Heat oil in a pan.
2. If using solid Hing pieces, fry them in oil first. If using Hing Powder add it after urad dal.
3. Add methi Seeds and fry them until they turn red. Fry the ingredients on low flame.
4. Then add urad dal and fry until they turn light brown and take them aside.
5. Fry red chillies.
6. Grind all the ingredients and store them.

Note:
This powder can be used in fried Bhajis, Dal, Chutneys etc in place of regular chilli powder.

Note: For 1 Time use
If you want to make the Menthi Kharam Powder for one time use, below are the ingredients and quantities:
5 - Red Chillies
1/4th TeaSpoon - Methi Seeds
1 TableSpoon - Urad Dal
1/8th TeaSpoon - Hing
1/2 TeaSpoon - Oil

Appadala Pindi / UradDal Powder - Dry

Ingredients:
6 Table Spoons - UradDal Powder
2 Tea Spoons - Chilli Powder [Adjust per your taste]
1 1/2 Tea Spoon - Salt [Adjust per your taste]
1/2 Tea Spoon - Hing
Lemon Juice [Adjust per your taste]

Procedure:
Mix all the above dry ingredients. That is all, UradDal powder is ready to use.

Serving Suggestion:
Mix some UradDal powder in rice (Similar to how KandiPodi/BatachaPud or any other food powder is served with rice). Add some Lemon juice, oil/ghee and mix the rice. Serve Hot.

Rasam Powder - Instant

Ingredients:
2 table spoon - Dhaniya
2 table spoon - Jeera
2 table spoon - Whole Black Pepper
2 table spoon - Fenugreek seeds
2 table spoon - Chana dal
6 count - Red chilles
Oil

Procedure:
1. Heat oil in a pan and fry all the ingredients.
2. Grind the ingredients and Rasam powder is ready for one time use.

Rasam Powder

Ingredients:
3 cups - Dhaniya
3/4th cup - Jeera
1 1/4 cup - Whole Black Pepper
2 table spoons - Fenugreek seeds
15 - Red chillies
1/2 cup - Chanadal
2 tea spoon - Oil

Procedure:
1. Heat oil in a pan. Add red chilles, fry them and keep them aside.
2. To the same pan, add rest of the ingredients and fry them.
3. Let them cool and grind the ingredients.

Sambar Powder - Recipe 2

Ingredients:
3 tea spoons - Chana dal
5 tea spoons - Dhaniya
1/2 tea spoon - Fenugreek Seeds (Menthulu)
11 count - Red chillies
6 tea spoons - coconut
1 and 1/2 table spoon - Oil

Serves - 4 people

Procedure:
1. Heat oil in pan.
2. Fry red chilles and keep them aside.
3. To the same oil add chanadal, dhaniya, fenugreek seeds and fry them.
4. At the end add dry coconut and saute for a minute.
5. Let them cool and later grind the ingredients.

Phali Podi (Peanut Powder)

Ingredients:
2 Cups - Peanuts
8-10 count - Red Chillies
1 TeaSpoon - Cumin Seeds
5 - Garlic
1 TableSpoon - Salt (Or adjust to your taste)
1 TeaSpoon - Oil






Procedure:
1. Dry fry Peanuts and keep them aside.
2. Heat oil in a pan , fry red chilles and keep them aside.

 3. Grind all the ingredients along with raw garlic and cumin seeds into a coarse powder.

Note: This powder can be stored in a container for 1 month.

Sambar Powder - Recipe 1

Ingredients:
4 and half table spoons - Chana dal
2 table spoons - Urad dal
6-10 count - Fenugreek seeds (Menthulu)
1 tea spoon - Mustard seeds
1/2 tea spoon - Jeera
6 count - Red chillies
6 table spoons - Dhaniya
3 small pieces - Hing
Small piece - Cinnamon stick
1/4th cup - Dry coconut
1/2 tea spoon - Oil
Note: You can use dry coconut while preparing sambar powder or use fresh/wet coconut while preparing sambar.

Procedure:
1. Heat oil in a pan.
2. Add chanadal, uraddal, fenugreek seeds, mustard seeds, Jeera, red chillies, hing and saute them.
3. At last add dhaniya, cinnamon stick and saute again.
4. Let the ingredients cool down and grind them into smooth powder.
5. Add dry coconut and pulse the ingredients.
Note: You can add few grains of rice while frying the ingredients(during step 3), this acts as a thickening agent while preparing sambar.