SPICE POWDERS (PODIS)
Father bought all our groceries from a Society in the congested market place after mother wrote down the elaborate list. The provisions were loaded in a horse carriage (jutka) and brought to our house.
Lingamma cleaned the groceries one by one with the help of winnows and sieves. Then mother stored them in their respective containers and bottles, and arranged them in the store room (Ugrana) shelves. After this, the sambar powders, chutney powders and other spice powders were prepared in bulk .
Father bought all our groceries from a Society in the congested market place after mother wrote down the elaborate list. The provisions were loaded in a horse carriage (jutka) and brought to our house.
Lingamma cleaned the groceries one by one with the help of winnows and sieves. Then mother stored them in their respective containers and bottles, and arranged them in the store room (Ugrana) shelves. After this, the sambar powders, chutney powders and other spice powders were prepared in bulk .
Gowramma was especially summoned for this purpose. 
Gowramma was a short and frail person. Her well oiled, back combed pig tail was rolled into a tight bun, well above the nape of her neck. A black bead chain adorned her neck and she wore at least a dozen of colourful glass bangles on each of her hands. Her cotton saree always stood at ‘ flood level’. She wrapped her saree pallu masking her nose and mouth in an abortive effort to smother the cascading sneezes while she roasted the red chillies in the huge iron “bandli”, at the farthest end of the vast kitchen. Her half closed dreamy eyes ,her protruding front teeth, the rhythmic jingling of the glass bangles while she pounded the spice in the enormous stone pastle– she looked a picture of a saint in meditation.
A simplified version of Gowramma’s recipes for preparing the ‘podis’ are given below.:
SAMBAR POWDER
Ingredients:
Red Chillies --- 250 gms
coriander seeds---250 gms
Tuvar dal ---- 50 gms
Bengal gram dal ---50 gms
Black gram dal----1 tbsp
Black pepper---1 tbsp
Cumin seeds ---1tbsp
Fenugreek seeds -1 tsp
Dry turmeric sticks -2
Or turmeric powder-2 tsps
Method:
Mix all ingredients except red chillies and lightly roast in a pre heated pan or sun dry all ingredients.
Dry roast or microwave or sun dry chillies until crisp.
Powder all ingredients smoothly in a mixer.
Cool and store in dry containers.
This powder can be used in the preparation of sambars, spicy curries and gravys.
PARUPPU PODI OR DAL POWDER
Ingredients:
1. Tuvar dal -1 cup
2. Black pepper corns -1/4 tsp
3. Asafoetida – 1 pinch
4. Red chilly -1 or 2
5. Salt -1/2 tsp
Method:
1. Heat a pan and dry roast all ingredients together till it gives out a pleasant aroma.
2. Cool and powder with salt into a slightly coarse powder.
One spoon of paruppu podi with a spoon of ghee or sesame oil or olive oil, with hot plain rice is a delicacy.
Vattal kuzambu (tamarind based spicy gravy) and roasted papads go well with parappu podi rice.
TENGAI PODI OR COCONUT POWDER
Ingredients:
1. Coconut gratings -2 cups
2. Asafoetida -1/4 tsp
3. Split black gram dal-1/4 cup
4. Red chillies -2 or 3
5. Salt -1/4 tsp
6. Oil -1/4 tsp
Method:
1. Heat oil in a pan and roast asafoetida.
2. Add black gram dal and roast to a golden colour
3. Add red chilly and roast until crisp
4. Transfer the seasoning into a plate and allow it to cool
5. Add the coconut gratings in the same pan and roast to a golden colour on low heat until it emanates a pleasant aroma
6. Powder the cooled seasoning coarsely.
7. Add the roasted coconut gratings and salt and run the mixer for ½ a minute so that all the ingredients blend together .
8. Cool and store the tengai podi in .a dry container
This delicious podi may be used as a side dish or savored with rice similar to paruppu podi.
DOSAI MILAGAI PODI (SPICY POWDER FOR DOSAS)
Ingredients:
1. Bengal gram dal -1 cup
2 .Black gram dal-1 cup
3 Sesame seeds -1 cup
4 Asafoetida -1/2 tsp
5. Broken red chillies -.12
6. Salt -11/2tsp
7. Oil -1/4 tsp
Method:
1. Heat a pan and add sesame seeds and roast until it splutters.
2 Transfer the sesame into a plate and allow it to cool
3. Heat oil in the pan and roast the asafoetida.
4. Add all the dals and roast to a golden colour
5. Add the red chillies and roast till crisp
6. Allow all ingredients to cool
7. Coarsely powder all ingredients except the sesame seeds
8. Lastly add the roasted sesame and salt and run the mixer for a minute.
9. One tsp of jaggery blended with the milagai podi will tone down its sharp stinging taste.
This podi with ghee or sesame oil or olive oil goes well with idlies, dosas and adais (A thick dosa prepared with rice ,dal and spice).
KARUVEPILAI PODI (CURRY LEAF POWDER)
Ingredients:
1. Curry leaves – 2 cups
2. Black gram dal -4 tbsps
3. Black pepper corns -1 tbsp
4. Cumin seeds -2 tsps
5. Asafoetida -1/4 tsp
6. Red chilly (optional) -1
7. Salt -1/2 tsp
8. Cooking oil – 1/4 tsp
Method:
1. Separate curry leaves from stalk to make 2 cups
2. Wash and spread the leaves on a tissue .to drain and dry
3. Heat oil in a pan and add asafoetida.
4. Add black gram dal and roast till golden in colour
5. Add pepper and let it crack
6. Add cumin seeds and red chilly and roast for a minute
7. Allow all roasted ingredients to dry
8. Dry roast the thoroughly dried leaves till crisp
9. To preserve the green colour the curry leaves can be micro waved till crisp
10. Cool all the ingredients and powder smoothly with salt
It is a very good digestive. Enjoy with steaming hot rice and ghee or with curd rice. A dash of this podi in a glass of butter milk will make a refreshing drink.
KOTAMALLI PODI (CORRIANDER LEAF POWDER)
Ingredients:
1. Coriander leaves – 2 cups
2. Black gram dal -2 tbsps
3. Bengal gram dal 2 tbsps
4. Asafoetida -1/4 tsp
5. Red chillies – 2
6. Salt -1 tsp
7. Dry tamarind -1/4 tsp
8. Cooking oil -1 drop
Method:
1. Clean and chop the coriander leaves and allow to drain and dry on a tissue. Stalks can also be used provided they are tender
2. Heat oil in a pan and add asafoetida
3. Add the dals and roast till they are golden in colour
4. Add red chillies and roast till crisp
5. Cool all ingredients and grind coarsely with salt and dry tamarind.
6. Add the thoroughly dried coriander leaves and run the mixer for a few more seconds just to blend
7. Air on a dry plate. Break evenly if there are any lumps
8. Store in a dry container
Enjoy as a side dish.
The same method can be followed to make PUDINA PODI (MINT LEAVES POWDER).
Gowramma was a short and frail person. Her well oiled, back combed pig tail was rolled into a tight bun, well above the nape of her neck. A black bead chain adorned her neck and she wore at least a dozen of colourful glass bangles on each of her hands. Her cotton saree always stood at ‘ flood level’. She wrapped her saree pallu masking her nose and mouth in an abortive effort to smother the cascading sneezes while she roasted the red chillies in the huge iron “bandli”, at the farthest end of the vast kitchen. Her half closed dreamy eyes ,her protruding front teeth, the rhythmic jingling of the glass bangles while she pounded the spice in the enormous stone pastle– she looked a picture of a saint in meditation.
A simplified version of Gowramma’s recipes for preparing the ‘podis’ are given below.:
SAMBAR POWDER
Ingredients:
Red Chillies --- 250 gms
coriander seeds---250 gms
Tuvar dal ---- 50 gms
Bengal gram dal ---50 gms
Black gram dal----1 tbsp
Black pepper---1 tbsp
Cumin seeds ---1tbsp
Fenugreek seeds -1 tsp
Dry turmeric sticks -2
Or turmeric powder-2 tsps
Method:
Mix all ingredients except red chillies and lightly roast in a pre heated pan or sun dry all ingredients.
Dry roast or microwave or sun dry chillies until crisp.
Powder all ingredients smoothly in a mixer.
Cool and store in dry containers.
This powder can be used in the preparation of sambars, spicy curries and gravys.
PARUPPU PODI OR DAL POWDER
Ingredients:
1. Tuvar dal -1 cup
2. Black pepper corns -1/4 tsp
3. Asafoetida – 1 pinch
4. Red chilly -1 or 2
5. Salt -1/2 tsp
Method:
1. Heat a pan and dry roast all ingredients together till it gives out a pleasant aroma.
2. Cool and powder with salt into a slightly coarse powder.
One spoon of paruppu podi with a spoon of ghee or sesame oil or olive oil, with hot plain rice is a delicacy.
Vattal kuzambu (tamarind based spicy gravy) and roasted papads go well with parappu podi rice.
TENGAI PODI OR COCONUT POWDER
Ingredients:
1. Coconut gratings -2 cups
2. Asafoetida -1/4 tsp
3. Split black gram dal-1/4 cup
4. Red chillies -2 or 3
5. Salt -1/4 tsp
6. Oil -1/4 tsp
Method:
1. Heat oil in a pan and roast asafoetida.
2. Add black gram dal and roast to a golden colour
3. Add red chilly and roast until crisp
4. Transfer the seasoning into a plate and allow it to cool
5. Add the coconut gratings in the same pan and roast to a golden colour on low heat until it emanates a pleasant aroma
6. Powder the cooled seasoning coarsely.
7. Add the roasted coconut gratings and salt and run the mixer for ½ a minute so that all the ingredients blend together .
8. Cool and store the tengai podi in .a dry container
This delicious podi may be used as a side dish or savored with rice similar to paruppu podi.
DOSAI MILAGAI PODI (SPICY POWDER FOR DOSAS)
Ingredients:
1. Bengal gram dal -1 cup
2 .Black gram dal-1 cup
3 Sesame seeds -1 cup
4 Asafoetida -1/2 tsp
5. Broken red chillies -.12
6. Salt -11/2tsp
7. Oil -1/4 tsp
Method:
1. Heat a pan and add sesame seeds and roast until it splutters.
2 Transfer the sesame into a plate and allow it to cool
3. Heat oil in the pan and roast the asafoetida.
4. Add all the dals and roast to a golden colour
5. Add the red chillies and roast till crisp
6. Allow all ingredients to cool
7. Coarsely powder all ingredients except the sesame seeds
8. Lastly add the roasted sesame and salt and run the mixer for a minute.
9. One tsp of jaggery blended with the milagai podi will tone down its sharp stinging taste.
This podi with ghee or sesame oil or olive oil goes well with idlies, dosas and adais (A thick dosa prepared with rice ,dal and spice).
KARUVEPILAI PODI (CURRY LEAF POWDER)
Ingredients:
1. Curry leaves – 2 cups
2. Black gram dal -4 tbsps
3. Black pepper corns -1 tbsp
4. Cumin seeds -2 tsps
5. Asafoetida -1/4 tsp
6. Red chilly (optional) -1
7. Salt -1/2 tsp
8. Cooking oil – 1/4 tsp
Method:
1. Separate curry leaves from stalk to make 2 cups
2. Wash and spread the leaves on a tissue .to drain and dry
3. Heat oil in a pan and add asafoetida.
4. Add black gram dal and roast till golden in colour
5. Add pepper and let it crack
6. Add cumin seeds and red chilly and roast for a minute
7. Allow all roasted ingredients to dry
8. Dry roast the thoroughly dried leaves till crisp
9. To preserve the green colour the curry leaves can be micro waved till crisp
10. Cool all the ingredients and powder smoothly with salt
It is a very good digestive. Enjoy with steaming hot rice and ghee or with curd rice. A dash of this podi in a glass of butter milk will make a refreshing drink.
KOTAMALLI PODI (CORRIANDER LEAF POWDER)
Ingredients:
1. Coriander leaves – 2 cups
2. Black gram dal -2 tbsps
3. Bengal gram dal 2 tbsps
4. Asafoetida -1/4 tsp
5. Red chillies – 2
6. Salt -1 tsp
7. Dry tamarind -1/4 tsp
8. Cooking oil -1 drop
Method:
1. Clean and chop the coriander leaves and allow to drain and dry on a tissue. Stalks can also be used provided they are tender
2. Heat oil in a pan and add asafoetida
3. Add the dals and roast till they are golden in colour
4. Add red chillies and roast till crisp
5. Cool all ingredients and grind coarsely with salt and dry tamarind.
6. Add the thoroughly dried coriander leaves and run the mixer for a few more seconds just to blend
7. Air on a dry plate. Break evenly if there are any lumps
8. Store in a dry container
Enjoy as a side dish.
The same method can be followed to make PUDINA PODI (MINT LEAVES POWDER).
This little toaster had no temperature control system and the size was just enough to place two pieces of bread. So, I bought a tin (this tin normally used for take away food) which the size was just enough to fit in the toaster.
Finally, I had this banana cake baked within 30 minutes and the cake was cooked very well. From this experience, I learned how to control temperature in baking cakes. So, whenever I baked banana cake, it reminded me the first ever experience I have.
