Vankaya Podi Curry

For stuffing:

• 1 1/4 tbsps coriander seeds/dhania/dhanayalu
• 3 tbsps channa dal/bengal gram/senaga pappu
• 1 1/2 tbsps urad dal/split gram dal/minappa pappu
• 2-3 dry red chillis, tear and de-seed
• 1/2 tsp cumin seeds/jeera/jeelakara
• pinch of methi seeds/fenugreek/menthulu (optional)
• big pinch asafoetida/hing/inguva
• small gooseberry sized tamarind

Add 1/2 tsp oil in a cooking vessel, add coriander seeds and stir fry till it turns slightly dark in color. Remove. 

Similarly, add channa dal and urad dal, roast till them till they turn red and remove. 

Dry roast dry red chillis, methi seeds and cumin together for 2 mts and remove. 

Cool the dry roasted ingredients. 

Add turmeric pwd, salt, tamarind, hing to these roasted ingredients and grind them all together to a coarse pwd. 

It should not be wet

Kandi Podi

Kandi Podi

Recipe source: Amma

Prep & Cooking: 20 mts


Ingredients:

• 1 small cup kandi pappu/red gram/tur dal
• 1 small cup senaga pappu/bengal gram/channa dal
• 1 1/4 tsps cumin seeds
• 7-8 dried red chillis (adjust)
• 15 curry leaves (optional)
• 1/2 tsp asafoetida
• salt to taste
• 1 tsp oil

1 Heat a heavy bottomed vessel and add both the dals and slowly, dry roast on low to medium heat stirring constantly till they turn red. Don’t burn them. Remove from pan and keep aside.

2 In the same vessel, add the cumin seeds and toss them on medium heat for 2-3 mts. Remove from pan and keep aside.

3 Next drizzle some oil in the vessel, add the dry red chillis and curry leaves and stir fry for 3-4 mts. Remove and cool.

4 Once cool, grind all the ingredients to a slightly coarse or a rough texture. Add salt to taste and asafoetida and combine. Store in an air-tight container.

5 Serve hot with white steamed rice and a dollop of ghee.

Nuvvula Podi

Nuvvullu Podi – Spiced Sesame Seeds Powder Recipe

Recipe source: Adapted from Kanthamma’s Cook Book

Ingredients:

• 2 cups white seasame seeds
• 1/2 cup senaga pappu (bengal gram)
• 1/2 cup minappa pappu (split black gram dal)
• 1 tbsp cumin seeds
• 2 tbsps coriander seeds
• 6-7 dried red chillis
• 8-10 crushed garlic pods
• salt to taste
• 1 tbsp oil

1 Add a tbsp of oil in a pan and add the Bengal gram and split black gram dal and fry them on medium heat till they turn red. Don’t burn them. Keep tossing them around continuosly. Remove from pan and keep aside to cool.

2 In the same pan add the cumin and coriander seeds and toss them on medium heat till they turn brown..approx 2-3 mts. Remove from pan and keep aside.

3 In the same pan add the dry chillis and toss them for 2 mts. Remove and keep aside to cool.

4 Now add the seasame seeds and toss them till they are crisp and roasted. Keep tossing them till they turn a light brown color (if necessary add a tsp of oil before roasting the sesame seeds). Turn off heat and cool all the roasted ingredients.

5 Once cool, grind the dals first (grind them coarse), followed by coriander, cumin seeds and red chillis and grind again. Remove and keep aside to cool.

6 Now add seasame seeds and garlic pods and grind for three to five seconds only (it should not form like a ball or paste) to make a coarse powder. Mix it with the earlier coarsely ground spices and salt. Store in an air-tight container.

7 Serve hot with white steamed rice and ghee.

Pappula Podi (Dondakaya curry)

Grind to a fine powder (Pappula Podi)

• 1 tbsp dry coconut, grated
• 1-2 garlic cloves (optional)
• 2 dry red chilies, dry roast for a mt
• pinch of cumin seeds, dry roast for a mt
• 1 1/2 tbsps roasted chickpeas/dalia/putnala pappu
• pinch of salt

Tastes good with Dondakaya curry

VANKAYA PODI

VANKAYA PODI can be prepared as below and added to Brinjal curry. The taste is awesome !!

INGREDIENTS

• Sengapappu - 1 glass
• Minapappu - 1 glass
• Coriander seeds - 1 glass
• Jeera - 1/2 cup (charedu)
• Fenugreek seeds (menthulu) - 1/2 cup (charedu)
• Red Chillies as per your convenience - 2 handful

PREPARATION

• In a pan add little oil and add Sanagapappu, Minapappu and fry. Keep it aside
• Add little oil and add coriander seeds, Jeera, menthuku and fry. Keep it aside
• Add little oil and add red chillies and fry. Keep it aside
• Let the above cool and add to mixer and grind it to a smooth powder

Add the vanakaya powder to your vankaya curry (brinjal curry). The taste differs and is good.

Brinjal curry is not recommended for various reasons but is one of my favourite ones especially with the addition of this powder. 

RASAM POWDER

INGREDIENTS

• Toor Dal - 1 cup
• Coriander seeds - 3 cups
• Jeera - 1/2 cup
• Pepper - 1/2 cup

PREPARATION

• Heat oil in a pan and fry the above ingredients and let it cool
• Add to mixer and grind it to a fine powder
• RASAM POWDER is ready

Similar to SAMBAR POWDER store in Airtight container/Freezer cover and refrigerate.
Remove small quantities and use

PUTNALA PAPPU PODI (Spicy Roasted Chickpea Powder)

INGREDIENTS

• Putnala pappu - 1/2 cup
• Red Chillies - 200 gms
• Poppy seeds (Gasagasalu) - handful
• Fenugreek seeds - 1 tsp
• Dried Coconut powder - 1/2 cup
• Coriander seeds - 100 gms
• Urad Dal - 100 gms
• Aavalu - 100 gms
• Turmeric - 1/2 tsp
• Salt to taste

PREPARATION

• Fry all the above ingredients separetely in a pan and keep it aside
• Add the above ingredients to a mixer and grind it
• PUTNALA PAPPU PODI IS READY

IDLY POWDER

INGREDIENTS:

• Red Chillies - 10
• Bengal Gram Dal (Senagapappu) - 1/2 cup
• Urad Dal (Minapappu)- 1/2 cup
• Coriander Seeds (dhaniyalu) - 1/2 cup
• Asafoetida (Inguva) - pinch
• Dried Coconut powder - 125 gms (oka chippa)

PREPARATION

• Fry all the above ingredients separately in a pan without oil and let it dry
• Add all the above fried ingredients to a mixer and grind to a smooth paste

SAMBAR POWDER

INGREDIENTS

• Coriander seeds (Dhaniyalu) - 1/2 kg
• Red Chillies - 1/4 kg
• Fenugreek seeds (menthulu) - 100 gm
• Dried Coconut powder - 125 gms 
• Asafoetida - pinch (Inguva - some people don't use this. You can chose to ignore)
• Toor dal - 1 cup (Kandipappu)
• Bengal gram dal - 1 cup (Senagapappu)

PREPARATION

• Put pan over stove to fry each of the above ingredients one by one (separately)
• Fry Fenugreek seeds (menthulu) and keep it aside to dry
• Fry Dried Coconut powder (yendu kobbari) and keep it aside to dry
• Add little oil and add Coriander seeds(dhaniyalau), red chillies and fry and keep it aside
• Fry Toor dal (kandipappu) and keep it aside to dry
• Fry Bengal gram dal (senagapappu) and keep it aside to dry
• Add all the above to a grinder and grind to a smooth paste
• SAMBAR POWDER IS READY
• Store in a air tight container or store in a airtight freezer ziploc cover and put in freezer