Homemade Paruppu Podi Recipe / Dhal Powder

There will be situations when preparing chutney or sambar as side dish is difficult. In those times podi varieties always come in handy. This is especially true in my house. In continuation with my earlier podi recipe series, I am posting this paruppu podi recipe. The unique variation of this recipe is that we use thur dal and roasted gram. It goes well with for hot rice and ghee or sesame oil. 

Click HERE for more Homemade Powder Recipes.

Full Video Recipe:

Recipe Cuisine : South Indian | Recipe Category: Homemade

Preparation Time: 5 mins  | Cooking Time : 10 mins |  Yields : 1 cup

Ingredients:

Thur Dal / Thuvaram Paruppu	½ cup
Roasted Gram / Pottukadalai	½ cup
Red Chillies	4
Pepper	1 tsp
Salt	2 tsp

Procedure:

1. Dry roast the thru dal till nice aroma comes out from it. Keep it aside.

2. Dry roast the roasted gram for just 2 mins. Keep it aside.

3. Dry roast the pepper and red chillies till the chillies become crisp. Keep it aside.

4. Dry roast the salt for 2 mins.

5. Allow them to cool down completely.

6. Grind them into fine powder using the dry mixie jar. Store it in a air tight container for later use.

      Yummy and tasty paruppu podi is ready.

Note:

1. Adjust the red chillies level according to your spice level.

2. Adjust the salt level according to your taste.

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Homemade Hung Curd

Hung Curd is an ingredient for lot of recipes. We can easily prepare it at home and will have more special feel if we use homemade itself. I will post a good number of recipes made with Homemade Hung Curd, so stay tuned.

Click HERE to view Homemade Basics.

Recipe Cuisine : Indian | Recipe Category: Homemade

Preparation Time: 10 mins + Over night  | Yields: ¾ cup

Ingredients:

Curd / Yogurt

1 cup

Procedure:

1. Take a wide bowl and keep juice strainer over the bowl.

2. Place one cotton cloth over the strainer.

3. Pour the curd on the cloth and cover the curd using the cloth.

4. Close this covered curd with plate.

5. Now keep this bowl in a refrigerator for 5-6 hrs or overnight.

6. Now you can get a thick cheese like curd.

     Homemade hung curd is ready to use.

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Homemade Sambar Powder | Sambar Powder Recipe

Homemade Sambar Power Recipe varies from region to region. This is a variant from my Kongu region. The good thing about this recipe is that it can be used for multiple recipes such as sambar and vathakozhambu. There is another very important differentiator about this Homemade Sambar Power. As It uses Gingely oil, it will last long for more than a year also.

Click here to view Homemade Powders and Basics Recipe.

Recipe Cuisine : South Indian | Recipe Category: Homemade

Preparation Time: 1 hr |  Yields: 2 kg

Ingredients:

Red Chilli / Vara Milagai	1 kg
Coriander Seeds / Malli	½ kg
Cumin Seeds / Seeragam	¼ kg
Chana Dal / Kadalai Paruppu	200 gm
Toor Dal / Thuvaram Paruppu	200 gm
Urad Dal / Uluntham Paruppu	200 gm
Fenugreek Seeds / Venthayam	100 gm
Pepper / Milagu	1oo gm
Rice / Arisi	150 gm
Mustard Seeds / Kadugu	50 gm
Curry Leaves	As required
Gingelly Oil	200 – 300 ml

Procedure:

1. Dry roast all the ingredients except gingelly oil separately till the nice aroma comes out from the ingredients.

2. Immediately allow them to cool down completely.

3. Then grind them into a fine powder using the flour mill.

4. Immediately spread the power over the news paper and allow it to cool down completely.

5. Then pour gingelly oil little by little and mix them well with ladle.

6. You can able to make balls from the powder and also break it into powder is the right consistency. At this stage you can stop add oil to the powder.

       Multi Purpose home made sambar powder is ready to use.

Note:

1. You can store little amount in a small jar for daily use.

2. Keep the remaining powder in a air tight and clean jar for later use.

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Multipurpose Multigrain Flour | Easy Homemade Powders

I have already posted Health Mix Powder / Saththu Maavu recipe. With that health mix powder we can make porridge. But in this recipe, which is similar to health mix powder, we can make lot of dishes like Dosa, Roti, Chapathi, Poori etc.,

Once we can make it preserve for it for 6 months. Stay tuned for the recipes with this multi grain flour.

Click here for homemade powders and basics recipe.

Quick Slide Show Video:

Recipe Cuisine : South Indian | Recipe Category: Homemade

Preparation Time: 45 mins  | Drying Time : 2 days | Yields: 4-5 kgs

Ingredients:

Foxtail Millet / Thinai	1 cup
Finger Millet / Ragi	1 cup
Kodo Millet / Varagu	1 cup
Little Millet / Saamai	1 cup
Barnyard Millet / Kuthiraivali	1 cup
Pearl Millet / Kambu	1 cup
Maapillai Samba Rice	1 cup
Black Rice / Kavuni Arisi	1 cup
Bamboo Rice / Moongil Arisi	2 cups
Horse gram / Kollu	½ cup
Cow Peas / Thattai Payaru	½ cup
Green Gram / Pasip Payaru	½ cup
Whole Wheat	3 -4 cups
Urad Dal	2 - 4 cups

1 cup = any 1 cup measure

Procedure:

1. Wash all the millets together for 2 times and drain the water completely.

2. Wash all the grains and remaining rice together for 2 times and drain the water.

3. Wash uad dal, bamboo rice and whole wheat separately. Then drain the water completely.

4. Then dry the grains under sunlight till they become crisp and without moisture. This process will take 2-3 days. It depends upon the sunlight.

5. Then grind them into a fine powder though flour mill. Allow it to cool down completely and store it in an air tight container for later use.

   Homemade multipurpose multigrain flour is ready!

Note:

1. The ratio of the grains is your choice.

2. The ratio of the grains and the wheat should be 4:1

3. The ratio of the grains and the urad dal should be 4:1 or 3:1.

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Homemade Condensed milk / Homemade milkmaid with milk powder

     Milk Maid can be used to prepare lots of milk sweets. It can be easily prepared at home itself using just four ingredients.

Recipe Cuisine : Indian | Recipe Category: Homemade

Preparation Time: 5 mins  |  Yields: ½ cup | Source: Chitra’s Food Book

Ingredients:

Milk Powder	½  cup
Butter	1 tbsp
Water	¼ cup
Icing Sugar	¼ cup

Procedure:

1. Put milk powder, icing sugar and butter in a mixie jar.

2. Heat the water till the bubbles starts from it.

3. Now pour this warm water into the mixie jar (from 1).

4. Grind them into a smooth paste. Transfer it into a air tight container and allow it to cool down completely.

5. Either use it immediately or store it in a refrigerator up for to 20 days later use.

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How to cook Horse Gram / Kollu?

Eventhough Kollu based recipes are very traditional and prepared by all, especially in kongu region,  I want to share a simple tip on how to cook the Kollu very soft as this is a very essential.

Recipe Cuisine : South Indian | Recipe Category: Kitchen Basics

Preparation Time: 5 mins  | Cooking Time: 15 mins | Yields: 1 cup

Ingredients:

Horse gram / Kollu	½ cup
Water	2 Cups
Castor Oil	2 tsp

Procedure:

1. Remove the stones from the horse gram.

2. Wash the horse gram thoroughly, 2 – 3 times.

3. Add the horse gram, 2 cups of water and castor oil in a pressure cooker.

4. Pressure cook the horse gram for 1 whistle in high flame and keep the flame in medium.

5. Then leave it for 3 more whistles. After the pressure has gone, check the horse gram. If it is cooked, then use this for masiyal and rasam.

6. Otherwise,if  it is not cooked well then again do the steps 4 and 5. This time definitely the horse gram cooked well.

7. Drain the water for rasam or soup, and the hores gram for masiyal or thokku or kuruma.

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How to make hard-boiled eggs using pressure cooker?

     Normally we boil  eggs using sauce pan. But the trouble is that we have to keep on watching over the eggs. Instead using pressure cooker is a better idea. It helps to save time and effort.

Recipe Cuisine : Indian | Recipe Category: Kitchen Basics

Preparation Time:  2 mins  | Cooking Time: 10 mins

Ingredients:

Eggs	As required
Salt	1 tsp
Water	2 cups

Procedure:

1. You should bring the eggs at room temperature. (if you are kept in fridge)

2. Add the water and salt in a pressure cooker. Then place eggs carefully in the pressure cooker. The salt helps to remove the shell of the eggs easier.

3. Close the lid of the cooker and wait till the pressure has come out. Now just rotate the cooker carefully once or twice. This step helps to remove egg white and yellow separately.

4. Pressure cook for 1 whistle in a medium flame. Then switch off the flame. Allow it to cool down completely.

4. After the pressure has gone, open the lid of the cooker and take out the eggs and allow it to cool down.

5. Then peel the egg shells carefully. Now the hard boiled eggs are ready.

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Homemade Urad Dal Flour

     Urad dal flour is a very essential ingredient for many diwali snacks like murukku. It is better to prepare it at home itself because the procedure is very simple.

Recipe Cuisine: South Indian | Recipe Category: Homemade

Preparation Time: 2 mins | Cooking Time: 15 mins | Yields: 1 cup

Ingredients:

Whole White Urad Dal

1 cup

Procedure:

1. Heat the heavy bottom pan,then add the urad dal.  Dry roast the dal in a low flame till the nice aroma comes out and turns into golden color.

2. Now transfer the urad dal into a dry plate or paper. Allow it to cool down.

3. Then grind it into a fine powder using the dry mixie.

4. Sieve the powder with fine siever. Collect the coarse powder and again powder it using the same mixie. Again sieve it and do it till all the coarse powder into fine powder.

5. Spread the powder on the plate or paper and allow it to cool down completely. Store it in a dry air tight container.

Note:

If you make more urad dal flour, dry roast them batch wise.

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