Some Recipes for making Powders of south Indian Cuisine
These are the powders used to eat along with rice in south India. These are very rich in taste and can be stored for months. Here some powders are mentioned.
These the most famous recipes from South Indian Cuisine.
A collection of Gun Powders from South Indian Cuisine
These are the powders used to eat along with rice in south India. These are very rich in taste and can be stored for months. Here some powders are mentioned.
These are the most famous recipes from South Indian Cuisine.
.Kandipodi(Gun powder)
Kandipodi is not a very spicy powder like the other powders, but is prepared of dry roasted pulses (lentils) with other spices to give a good aromatic fragrance and delicious to eat with plain rice and ghee (or butter). This is the dish that is available in every South Indian houses and restaurants often. The Kandi podi is so yummy recipe that one can eat the entire rice with it.
Kandipodi is an integral part of the daily meals of South Indians. The thought of kandipodi, that are usually home ground spices increases the appetite because of the aroma that generated during preparation of the spices powder. It's a recipe that needs time and patience to carefully and slowly dry roast each ingredient to bring out their original essence and flavorIngredients:
Red gram pulse – 1 cup
Bengal gram pulse – ¼ cup
Cumin seeds – ¼ cup
Asafoetida – a pinch
Red chilies – 10
Salt – to taste
Tamarind – to tasteMethod:
Step 1: Fry all these ingredients separately.
Step 2: keep aside until they came to room temperature.
Step 3: Add salt, tamarind, asafeotida.
Step 3: Mixture these ingredients in to fine powder.
Step 4: Finally store in a container with a tight cap.Karappodi:
Ingredients:
Green gram pulse – 1 cup
Coriander seeds – 1/5 cup
Cumin seeds – 1tbsp
Tamarind – to taste
Salt – to taste
Curry leaves – 1 bunch
Red chilies – 20
Asafoetida – a pinch
Garlic – 5 to 6 clovesMethod:
Step 1: Fry pulses separately in a bottom heavy pan at low flame and keep aside.
Step 2: Fry cumin seeds and coriander seeds.
Step 3: Fry curry leaves by adding 1 table spoon of butter or ghee or oil.
Step 4: Add all these ingredients in to mixer and blend well to make fine powder.
Step 6: The recipe is ready to serve.
Step 7: Store it in a container with tight lid.Serving tip:
These recipes can be served with rice, idly, dosa etc.
While serving, serve along with ghee or drizzled butter for extra richness of taste.
We can add roasted garlic cloves if desired.
