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Chettinad Sambhar Podi Kotu Podi

Chettinad Sambhar Powder Kootu Powder
Origin Tamil Nadu Origin Tamil Nadu
Preparation time 20-25 minutes, plus standing time Preparation time 25 minutes
Makes about 600g / 1 lb 5oz Makes about 500g / 1 lb 2oz

250g / 9oz dried red chillies_ 75g / 216oz (3A cup) grated copra or_
3 tablespoons vegetable oil desiccated (dried flaked) coconut
280g /10oz (3V2 cups) coriander seeds 2 tablespoons vegetable oil
% teaspoon fennel seeds 12-14 dried red chillies
% teaspoon cumin seeds 1 tablespoon black peppercorns
6-8 black peppercorns 1 tablespoon cumin seeds
2 tablespoons basmati rice, rinsed and drained 4 teaspoons coriander seeds
2 tablespoons chana dal, rinsed and drained 1 teaspoon asafoetida
2 tablespoons arhar or toor (toover) dal, rinsed 200g / 7oz (1 cup) chana dal, rinsed and drained
and drained 150g / 5oz (% cup) urad dal, rinsed and drained

Remove the stalks from the dried red chillies and Stir-fry the copra or desiccated coconut in a dry
dry them in the sun for 1—2 days or stir-fry lightly in frying pan (skillet) over low heat for about 2-3
a dry frying pan (skillet) until fragrant and roasted. minutes, or until roasted. Remove from the pan
Set aside. and set aside.

Heat a few drops of oil at a time in a frying pan
and fry each ingredient individually for a few
moments, or until the spices are fragrant and the
rice and dais are golden. If drying the chillies in
the sun, fry them as well, for 1 minute, or until they
turn a shade darker.
Mix all the ingredients together in a mortar and
pound with a pestle, or grind in a spice grinder, to
make a fine powder. Store in an airtight container
and use as required.
Heat a few drops of oil at a time in the same pan and
fry each ingredient individually for 30—45 seconds,
or until the chillies and spices are fragrant and the
dais are golden.
Mix all the ingredients in a mortar and pound
with a pestle, or grind in a spice grinder, to make
a coarse powder.
Store in an airtight container and use as required.

SPICE MIXTURES AND PASTES

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Poriyal Podi
Poriyal Powder
Origin Tamil Nadu
Preparation time 20 minutes
Makes about 400g / 14oz
75g / 2V2OZ (1 cup) coriander seeds_
1 teaspoon asafoetida
lOOg / 3Y20Z 0/2 cup) urad dal, rinsed and drained
50g / 1%oz (Vz cup) grated copra or desiccated
(dried flaked) coconut
3 tablespoons vegetable oil
15 dried red chillies
1 teaspoon salt
Stir-fry the coriander seeds, asafoetida and dal
individually in a dry frying pan (skillet) over medium
heat for 30-45 seconds, or until the spices are
fragrant and the dal is golden. Remove from the pan
and set aside.
Add the copra or desiccated coconut to the pan and
roast, stirring constantly, until there is a red tinge.
Remove from the pan. Pour the oil into the pan and
heat through. Add the dried red chillies and fry for
about 1—2 minutes, or until fragrant.
Mix all ingredients together in a mortar and pound
with a pestle, or grind in a spice grinder, to make
a coarse powder. Store in an airtight container and
use as required.
MIXTURES AND PASTES
50
Dosai Milagu Podi
Dosai Chilli Powder
Origin Tamil Nadu
Preparation time 20 minutes
Makes about 750g / 1 lb 9oz
150g / 5oz (1 cup) white sesame seeds_
2 tablespoons vegetable oil
1 cup dried red chillies_
300g / 11 oz (1 Vz cups) urad dal, rinsed and drained
150g / 5oz (% cup) chana dal, rinsed and drained
70g / 2V20Z (Vz cup) shelled peanuts
4-5 tablespoons jaggery or soft brown sugar
1 teaspoon salt
Stir-fry the sesame seeds in a dry frying pan (skillet)
over medium heat for about 30 seconds, or until
golden, then remove from the pan and set aside.
Pour 1 tablespoon oil into the pan and heat through.
Add the dried red chillies and stir-fry for 1-2 minutes
or until fragrant, then remove from the pan and
set aside.
Pour the remaining oil into the pan and heat through.
Add the dais and fry for about 1 minute, or until
golden. Mix all the ingredients together in a mortar
and pound with a pestle, or grind in a spice grinder,
to make a coarse powder.
Store in an airtight container and use as required.