Puliyogare Instant Mix Powder

Instant Puliyogare Powder is normally a store bought packet with all kinds of preservatives. When you make it at home it feels fresh and tastes fresh too. Its quite easy to make and we can store it in airtight box which can last upto months. In my opinion, Taste wise the powder (even if made at home) is not as good as the puliyogare gojju. 

But this is much better than the store bought powder and is a good quick alternative whenever needed, For eg: for for lunch boxes, OR those hungry times. 

This recipe was due from a long time. Got this recipe from my periamma/Dodamma(My aunt).

Prep Time : 10 Mins

Cook Time : 5 Mins

Total Time : 15 Mins

Ingredients for Instant Mix

• Puli / Huli /Tamarind  - 1/2 cup
• VanaKobri / Dry coconut grated - 1 cup
• Mensina Pudi /Malakapudi / Rasam Powder - 1 cup 
• Salt (adjust as per taste, i have used 3/4th tsp) 
• Vellu/ Bella / Jaggery - 2 small pieces or 2 tsp grated (adjust as per taste)
• Vallai el/ Bili ellu / White sesame seeds - 1 tsp

Tempering :

• Yenne / Yennai / Oil - 2 tsp
• Kadag / Sasive / Mustard seeds - 1/2 tsp
• Kadalekayi / Peanuts - 2 tbsp
• Karvappale / Karibehuvu / Curry leaves - few
•  peryingyaum / hing / Asafoetida  - 1/2 tsp
• Chopmalaka / Kempumensinakayi / Red chilli - 1-2

Method

1. Heat pan , dry roast tamarind lightly remove
2. next now add coconut roast lightly on low flame (do not fry on high flame.) keep aside
3. In a same pan add sesame seeds roast till light golden color. Remove and transfer into plate
4. Once coconut and tamarind cool down. In a blender and coarsely powderd them
5. In the same mixer jar add Rasam powder blend altogether again. Taste it little and add little salt and jaggery into that and blend again.
6. Transfer into jar.

Method for adding tempering

1. Heat oil in a pan add mustard seeds, allow them to splutter then add curry leaves and peanuts stir fry till peanuts turns golden in color. Add asafoetida, red chillies. 
2. Add them to puliyogare mix 
3. Ready to use for prepared hot plain rice. Garnish sesame seeds

PS : If you want store just like plain puliyogare mix , use it whenever need for that added tempering ingredients OR prepare tempering and add into puliyogare mix and mix well and store it. (refridgerate after a day or two)

| Copyright © Malas - Kitchen 2017 | | All rights reserved

Cardamom Powder | Elakki Pudi | Eelarshi Pudi

Fresh cardamom powder is added most of all Indian sweets & other dishes too. It is lovely fragnace and flavor to the sweets / dishes. I always makes this for ready to use whenever needed. It is very easy to prepare in large quanity and store it in airtight box.

Prep Time : 5 Mins

Ingredients

• Cardamom / Eelarshi / Eelakki - 2 cup
• Sugar / Sakkre - 2 tbsp or Kalu Sakkre/Rocksugar - 2 tbsp (Crushed, i have used Kalu Sakkre/RockSugar)

Method

• In a heat pan slightly roast the cardamom(do not crack the pods). Turn off the flame just fry on heated pan, 
• Fry for 1 min cardamom should be warm. Then in a mixer add cardamoms & sugar blend into smooth / fine powder. Do not open the jar lid as soon as blend powder otherwise fragnance will reduced. 
• Transfer into jar and store when needed.

| Copyright © Malas - Kitchen 2017 | | All rights reserved

Karvappale Pudi | Curry Leaves Powder

Karvappale Pudi (Curry Leaves Powder) is good for health and also used in Ayurvedic medicines. Many people says this is good for hair too. This Powder is very digestive. Fresh leaves picked from my mother's garden and helped my mom in making the powder in her kitchen .

Prep Time : 2 days + 10 Mins

Ingredients

• Karvappale (curry Leaves) - 6 cups
• Jeera /  Cumin Seeds - 1 tsp
• Dhaniya / Coriander Seeds - 1 tsp
• Menasu / Molag / Black Pepper - 1 tsp
• Urad dal / Udhina bele / Ulthuparappu - 1 tsp
• Rock Salt / Kal Upp / Kal Uppu - To taste

Method

1. Wash the curry leaves and pat dry. Spread them on a plate then keep it to dry in the sun for about 2 days.Once they are completely dried
2. Take a pan & Fry for about 5 min in low flame
3. Fry all the ingredients except karvappale / Curry leaves. Transfer into bowl
4. Blend the leaves and all the other fried ingredients into a fine powder
5. Serve with hot plain rice with little ghee.

| Copyright © Malas - Kitchen 2013 | | All rights reserved

Nalgari Pudi / Sambar Powder

I had never posted this. Long time due and moreover this is a request from one of my viewers. Apologize for the delay in posting this. Nalgari/Nalgum Pudi AKA Sambar powder is a typical Iyengar Word.

Ingredients

• Kadal Parappu / Kadle Bele / Chana Dal - 50 grms
• Dhania / Coriander Seeds - 25 grms
• Bhaydgi Malka / Bhaydgi Mensinakai / Red Chillies - 8 to 10
• Chekke / Cinnamon - 2 to 3 pieces ( small)
• Lavanga / Cloves - 4

Method

• Heat pan / kadai roast all the ingredients except chillies till parappu becomes golden yellow.
• Roast red chillies in a low flame.
• Add roasted ingredients to the mixer and make a fine powder, cool it and store it airtight box for months.

| Copyright © Malas - Kitchen 2010 | | All rights reserved 

Molag Chatumdh / Black Pepper Rasam & Molag Pudi / Black Pepper Powder

Black Pepper Rasam, called in tamil as Molag Rasam either way this is a special type of rasam. In kannada people call it as Menasina Saaru. I must tell this...This rasam is one of the best appetizer drink, also used as home made treatment drink when suffering from fever, tummy(Stomach) pain, heartburn.

Again given to mom’s who have just delivered a baby for atleast 3 months. If you ask my mom she will say that it is custom and the main reasons behind this are

1. Easily Digestable for the baby who is still having mother’s milk
2. Will keep the Cold Symptoms away from the mother and child
3. Also this is a very balanced food with no fat content

Especially prepared and used in most South Indian Homes. It is also made regularly for lunch or dinner, when you make kootu or sambar. Dal can be added to it to make it more tasty. If you want to drink just like an appetizer or a medicinal drink then you have to make it without the dal. It is very easy to make this.

Adding curry leaves in this rasam powder makes it more healthy, digestive and also gives a very distinct fragrance to the rasamCurry leaves are used in almost all south indian recipes and powders. For more info http://en.wikipedia.org/wiki/Curry_Tree


Ingredients for Molag Pudi / Black Pepper Powder

• 1/2 cup Urad dal / Black gram / Uluthuparppu
• 1 tsp Chana dal /Bengal gram / kadalpappu
• 1 & 1/2 tsp Black Pepper / Molag
• 1/2 tsp Cumin seeds / Jeera / Cheera
• 1/2 tsp Coriander seeds / Dhaniya / kothambari vere
• 1 cup Curry leaves / Karivepallai / Kadipatta

Method

• Dry and roast all the ingredients and make a fine powder in the blender / mixer
• Store it in airtight box

Molag Pudi / Black Pepper Powder

Ingredients for Molag Chatumbdh / Pepper Rasam

• 1 cup - Toor Dal / Tuvar paruppu / Yellow lentils
• Fresh Curry leaves
• Lemon juice
• Salt to taste
• 2-3 tsp Pepper powder / Molag pudi

Method

• Wash the toor dal /tuvar paruppu add 2 cups of water with pinch of turmeric pressure cook
• Take a pan add dal and add 1 cup of water, salt, pudi/powder & curry leaves bring to boil and remove from the stove
• Add lemon juice and serve with hot white rice

Molag Chatumbdh / Pepper Rasam

Ingredients for Plain Pepper Rasam / Molag Chatumbdh

• 2 tsp - Pepper powder / Molag pudi
• Salt to taste
• Lemon juice to taste
• 1-2 Curry leaves, chopped

Method

• Take a pan heat 1 cup of water
• Add pudi / powder, salt & curry leaves
• Boil the rasam & remove from the stove
• Add lemon juice & serve hot

Plain Pepper Rasam / Molag Chatumbdh

| Copyright © Malas - Kitchen 2009 | | All rights reserved

Yengai Pudi

This is Yengai powder or also called as Vangibhaath Powder.This is used in south indian style curries. Gives the curry more spice and taste.“Yengai” ( means Vegetable in Oil) is a tamil word. Using this powder a Rice Dish with Eggplant called VangiBhaath is made. “Vangi” – means Badnekaayi or Eggplant . This is popular dish in Karnataka.

Ingredients

• Bengal Gram / Chana Dal / Kadale Bele - 100 grm
• Black Gram / Urad Dal / Uddina Bele - 50 Grm
• Cinnamon sticks / Chakke - 5 small pieces
• Clove / Lavanga - 4
• Poppy Seeds / Gasagase - 1/2 tsp
• Baydagi Chillies - 8 to 10

Method

• Heat a Large wok
• Fry all the ingredients on medium flame and make a fine powder using mixer.
• Store it in the airtight box.

| Copyright © Malas - Kitchen 2008 | | All rights reserved

Chutney Pudi / Chutney Powder

 Chutney pudi all of you know south indian famous powder.. can be had with dosa , idli .. it matches any tiffin... also goes along well with white rice (hot plain rice with 1 tsp oil n chutney powder ) and there are many variations for this powder in differnt houses .... in differnt states.

Ingredients

• 2 cups (100 grms ) Chana dal / Bengal gra
  
  
  
  
  
  
  m / Kadale bele
• 1 Cup (50 grms) Urad dal / Black gram / Uddina bele
• 1 & 1/2 cups - Red Byadagi chillies
• 1/2 Cup Curry leaves / Kari Bevu soppu
• 1 Cup Dry Grated Coconut / Dessicated / Vankobri 
• Tamarind Paste(2 tbsp.) or soaked chunks / Huli (1/2 cup & cooked )
• 1/2 tsp Asafoetida / Hing / Ingu
• Jaggery / Bella to taste
• Oil - 5 tbsp
• Seasalt / Kalu uppu - to taste 

Method

• Heat wok (kadai) / pan roast bengal gram & black gram till light golden color separately. Make a nice powder and keep aside
• In the same wok roast chilies on low flame & keep aside
• Wash the curry leaves and dry fry for few minutes & keep aside
• Fry coconut for few seconds on low flame
• Mix all with salt (to taste) and make a nice powder using mixer / blender and keep aside
• Heat oil in a small pan then add tamarind Paste OR tamarind chunks soaked and pressure cook mash the tamarind pulp using hand and add it into the pan gently. Mix well in the oil cook for few mins & remove from the flame, cool it and add it into powder mix by using hand or blend once it will mix properly along with jaggery & hing.

Serve with dosa, idli or white hot plain rice.

| Copyright © Malas - Kitchen 2008 | | All rights reserved

Curry Pudi | Menthe Hittu | Menthyad pudi

Curry pudi is not a curry or gravy powder. This is completely different this is nothing like chutney powder.. Have it with hot plain rice & salt with 1 tsp oil. along with rasam dal. Amazing taste . If you get bored to make rasam, koottu, sambar etc., OR if you have gone out and come back home hungry but bored to make something this pudi/powder will be ideal. Just have this with plain rice . But unlike chutney powder this curry pudi/powder is not suitable for dosa , idli. I usually prepare this and store it. When i get bored to make do some elaborate cooking :). Just i will have this with some rice. Simple life ... Simple food...

Ingredients

1. Chana Dal / Bengal Gram / Kadalparppu (split lentil) - 1 cup
2. Urad Dal / Black Gram / Ulthuparppu (split lentil)- 1 cup
3. Moong Dal / Green Gram / Pairthparppu (split lentil) - 1 cup
4. Toor Dal / Pigeon peas / Thuvarparppu  (split lentil) - 1 cup
5. Fenugreek Seeds / Menthyu  - 1 tsp
6. Black Peppercorn / Molag kaal- 1/4 tsp
7. Coriander Seeds / Danya kaal - 1 tsp
8. Jeera - 1 tsp
9. Red Chilli - 5 (Byadgi chilli)
10. Curry leaves / Karvapple  - 1 cup
11. Sea Salt / Kalu uppu to taste or (1 tbsp) 

Method

• Heat large wok , fry all the above dals / lentils separately till golden color. Transfer to other plate or bowl
• Then fry all the above spices except curry leaves. Transfer to bowl
• Wash the curry leaves and pat dry with a kitchen towel. Then fry the leaves
• Mix all the fried ingredients with salt and make a nice powder in the mixer mix well. Store it in the airtight jars 

| Copyright © Malas - Kitchen 2008 | | All rights reserved

Malaka Pudi (Rasam Powder)

Since longtime i was planning to post all Masala pudi's / Powders. Somehow i couldn't now I will post one by one every month. Malaka pudi is nothing like Rasam Powder. But it has a touch of Iyengar taste. This pudi / powder is very difficult to prepare from scratch. Need to take all the ingredients very propotionatly and fry it. Later grind it hufff... tedious process isin't?? Well, in the good old days my paati / grandma she used to do it with lot of effort and patience she used hand flourgrinder. After that, my mother goes to shops where machine flour mill are installed. But, Today's generation need something more easy and fast to suite the current lifestyle . Of course in the grocery store u will get all the ready made products. Nothing is so difficult as our paati or mom's generations right!!! we are so lucky. Okay let me get into the recipe of this Malka Pudi/ Rasam Powder.My mom taught me to use another method instead of readymade products. I Will be posting both methods now. 

Ingredients to Original Rasam Powder

• Byadgi chillies (Red Dry Chillies) - 125 grms
• Guntoor chillies - 125 grams
• Dhaniya - 250 grms
• Fengugreek / Menthya seeds - 50 or 100 grms
• Jeera seeds - 50 grms
• Peppercorns - 20 grms
• Mustard seeds - 50 grms
• Asafoetida / hing - 2 tsp
• Curry leaves - 1 stalk (wWashed, sun dry, dry fry)

Method

1. Heat wok/kadai, dry fry on each single ingredients (except chillies) on medium flame
2. For chillies add 1 tsp oil and fry it.
3. Then blend the all dried ingredients and make a nice powder in the mixer or flourmil.

Ingredients to Instant Malaka Pudi (Rasam Powder)

• Dhaniya Powder - 200 grms
• Red Chillies (dry, I prefer southindian chillies, roast and make a nice powder in a mixer) - 100 grms
• Jeera Powder - 50 grms
• Pepper Powder - 50 grms
• Mustard Powder - 25 grms
• Fengugreek / Menthya seeds - 50 grms( roast the seeds on low flame and make a nice powder in the mixer)
• Asafoetida / hing - 5 grms
• Curry leaves 2 stalk (wash and roast it in a low flame and make a nice powder)

Method

• Roast these powder little bit: dhaniya powder, jeera powder, mustard powder, pepper powder.
• Mix all the powders.
• Blend in a mixer everything so that it will mix properly.

| Copyright © Malas - Kitchen 2008 | | All rights reserved |